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jelizaBecause I am still annoyed to have lost the amazing GF snickerdoodle recipe I had ages ago, and because I ended up making at least 5 changes to the recipe I found at Yummy Mummy Kitchen, it's all here for posterity. These are excellent even if you are allergy free, especially if you are an almond fan.
INGREDIENTS:
for the inside:
2 cups almond flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons powdered sugar
6 tablespoons melted coconut oil (6 T melted, not 6 T solid and then melt. 20 seconds in the microwave is usually sufficient)
3 tablespoons almond milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon cardamom
topping
1/4 cup regular sugar
2 teaspoons cinnamon
1/2 teaspoon cardamom
DIRECTIONS:
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment or a silicon baking mat.
Dough In a medium sized bowl, whisk together the almond flour, cream of tartar, baking soda, salt, cinnamon, cardomom and powdered sugar until combined. Stir in the melted coconut oil and vanilla extract. Add enough almond milk to bind the ingredients into a nice dough.
Topping: In a shallow bowl, stir together the sugar and cinnamon.
Make vaguely ping pong ball sized balls of dough (smaller will bake faster; these don't really change shape/size much) and roll in the topping mix to coat.
Place on the prepared cookie sheet and press to flatten into disks. Bake for 10-13 minutes. Makes about 18.
Keep in an airtight container if making them more than a day in advance.
You can leave out the cardamom if making them for really picky children, or bump it up for more tea loving adults. If you really want to make it more chai-y, up the cardomom, and add ginger or fennel or star anise. I'm pretty sure you can swap in the same amount of regular butter for the coconut oil if you don't care about it being dairy free, and soy spread if you don't like/have coconut oil. I thought the coconut taste would be possibly a bit much, but we always have it around for hair care purposes, and I couldn't actually taste it in the finished cookies. Soy milk instead of almond milk also works, but the subtle additional almond flavor will be missed, imho.
INGREDIENTS:
for the inside:
2 cups almond flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons powdered sugar
6 tablespoons melted coconut oil (6 T melted, not 6 T solid and then melt. 20 seconds in the microwave is usually sufficient)
3 tablespoons almond milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon cardamom
topping
1/4 cup regular sugar
2 teaspoons cinnamon
1/2 teaspoon cardamom
DIRECTIONS:
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment or a silicon baking mat.
Dough In a medium sized bowl, whisk together the almond flour, cream of tartar, baking soda, salt, cinnamon, cardomom and powdered sugar until combined. Stir in the melted coconut oil and vanilla extract. Add enough almond milk to bind the ingredients into a nice dough.
Topping: In a shallow bowl, stir together the sugar and cinnamon.
Make vaguely ping pong ball sized balls of dough (smaller will bake faster; these don't really change shape/size much) and roll in the topping mix to coat.
Place on the prepared cookie sheet and press to flatten into disks. Bake for 10-13 minutes. Makes about 18.
Keep in an airtight container if making them more than a day in advance.
You can leave out the cardamom if making them for really picky children, or bump it up for more tea loving adults. If you really want to make it more chai-y, up the cardomom, and add ginger or fennel or star anise. I'm pretty sure you can swap in the same amount of regular butter for the coconut oil if you don't care about it being dairy free, and soy spread if you don't like/have coconut oil. I thought the coconut taste would be possibly a bit much, but we always have it around for hair care purposes, and I couldn't actually taste it in the finished cookies. Soy milk instead of almond milk also works, but the subtle additional almond flavor will be missed, imho.
