I’m in the “third trimester” of my fourth cookbook, feeling like, “I’m never doing this again!” (again). Then the book will be born, and I will be so elated that I will forget it all, and be ready to have another.
As I’m sure you’ve noticed I haven’t been able to post any new recipes lately… because I don’t have any 🙂 All of my time has been spent wrapping up Paleo Chocolate Lovers, which is due (pun intended) in just 2 weeks.
So I asked my friend Josh (see a photo of us in Austin HERE ) if I could share one of his recipes with you (thanks Josh!). It was really hard to decide. All of Josh’s recipes and photos are amazing. And what’s even more amazing is that Josh started his blog when he was just 16-years-old. If you aren’t already a fan of his, take a minute to read his incredible story. Josh is such an inspiration to us all, and I’m so grateful for his friendship.
And without further ado, here are Josh’s snickerdoodles, which he recently shared with some of his high school friends, who said they were amazing.
2 cups almond flour
2 tablespoons coconut flour
¼ cup coconut oil or butter (both variations work but the best tasting results were with butter of course)
1 teaspoon vanilla extract
¼ teaspoon baking soda
¼ teaspoon salt if using coconut oil
¾ teaspoon liquid stevia with ¼ cup almond milk or ½ cup honey (you may have to add more coconut flour if using honey see notes section)
2 tablespoons cinnamon
pinch of salt
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl combine almond flour, coconut flour, salt and baking soda until well combined.
- In a small bowl add egg, vanilla extract, coconut oil or butter, and liquid stevia plus almond milk or honey and whisk together.
- Pour wet ingredients into dry and mix until thoroughly incorporated and combined.
- Roll dough into equal sized balls about an inch in diameter and place them on the baking sheet for now.
- In a small ramekin or bowl place 2 tablespoons of cinnamon and roll each ball around in the cinnamon until completely coated and place back on the baking sheet evenly spaced apart with enough room for flattening them.
- Dip either the bottom of a mason jar or cup with a rounded bottom into cinnamon and flatten each cookie about to about ½ inch thickness.
- Place in the oven for 15-20 minutes or until the center of the cookies are no longer completely soft and have a slight resistance to the touch.
- Place on a wire rack and allow to cool for at least 15 minutes.
Notes: If you’re using honey you may need to add more coconut flour to have the dough thick enough to roll into balls. Just make it normally and if you need to add more simply add it by the tablespoon and incorporate it thoroughly until you can roll the dough into balls.