AIP Snickerdoodles

Snickerdoodles

Snickerdoodles have always been a favorite of mine, and a grain-free, egg-free and dairy-free version is exactly what I needed to fill the craving. These have a wonderful rise to them, and are soft, airy and delicious!

Snickerdoodles
 
Prep time
Cook time
Total time
 
Snickerdoodles have always been a favorite of mine, and a grain-free, egg-free and dairy-free version is exactly what I needed to fill the craving. These have a wonderful rise to them, and are soft, airy and delicious!
Author:
Recipe type: Sweets and Treats
Serves: 18 cookies
Ingredients
  • 1/3 c applesauce
  • 1/4 c coconut butter
  • 1 1/2 tsp lemon juice
  • 2 tbsp honey
  • 2 tbsp coconut oil
  • 1 gelatin egg substitute (gelatin egg substitute ingredients below)
  • 1 tsp vanilla
  • 1/3 cup coconut flour
  • 1/3 cup arrowroot flour
  • 1/4 tsp salt
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 tbsp evaporated cane juice (sucanat)
For gelatin egg substitute:
  • 1 tbsp gelatin
  • 1 tbsp room-temp water
  • 2 tbsp boiling water
Directions
  1. Preheat oven to 350 and line two cookie sheets with parchment paper.
  2. In large mixing bowl, cream together the first six ingredients: applesauce, coconut butter, lemon juice, honey, coconut oil and vanilla.
  3. In small bowl, stir together the next five ingredients: coconut flour, arrowroot flour, salt, cream of tartar, baking soda.
  4. Prepare gelatin egg substitute: In small bowl, whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water. Holding whisk handle in between your two palms, move hands back-and forth to spin whisk vigorously until combined and frothy.
  5. Add gelatin egg substitute to liquid ingredients. Beat until combined and creamy.
  6. Add dry mixture to wet mixture, beating on medium-low just until combined. Set aside.
  7. In small bowl, stir together cinnamon and evaporated cane juice.
  8. Using a tablespoon, scoop out dough and roll into balls. Roll each ball in the cinnamon mixture, coating it on all sides.
  9. Arrange cookies on cookie sheets. With the bottom of a cup, flatten each ball into 1/2" disks.
  10. Bake for 14 minutes, until bottom of cookies are golden brown and are firm to the touch.
  11. Cool completely on wire rack.
  12. Store covered at room temperature for soft cookies, or in the refrigerator for a firmer texture.

 

 

 

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