Anyone who knows me knows that I LOVE sweets. Cookies = good. Cakes = good. Ice Cream = good. I think you get the picture! And if you’ve followed my journey through the zone, you likely learned two things: 1) stay away from me when I’m hangry and 2) I JUST.WANTED.A.DAMN.COOKIE! So this post is born of that desperation (hey…life can’t always be pretty, people!).
Enter Snickerdoodles. The cookie variety (as though there’s another variety, right?). The PALEO cookie variety. These little gems are likely German in origin, joining a moderately-sized list of things we love about Germany: beer, sausage, liederhosen, beer, beer. Wikipedia says the name “Snickerdoodle” is likely a “corruption” of the German word Schneckennudeln (say that three times fast). Source: http://en.wikipedia.org/wiki/Snickerdoodle
I wish I could take credit for creating this little recipe but, alas, I can’t. Like all good recipes, I found it on Pinterest (Cookbook? What’s that?). I simply took a little time, a little calculator, and too much doggone brain power to calculate the blocks…nothing revelatory, and my brain is still smoking (have I mentioned that ZERO of my degrees are in math?!).
Paleo Snickerdoodles (Zone/Paleo)
Yield: 20 servings/cookies
Zone Calculation per cookie: 0.5P, 0.6C, 2.4F (yes, 2.4F….but that’s okay. A little extra fat is NO biggie!!)
168 grams of Almond Flour (Yes, grams. Put that food scale to use!)
1 tsp. Coconut Flour
1 egg, whole
¼ c. Coconut Oil
2 oz. Molasses (Blackstrap or Generic…whatever your pantry is sportin’)
¼ tsp. Baking Soda
½ tsp. Ground Cinnamon
¼ tsp. Ground Cardamom
¼ tsp. Ground Nutmeg
¼ tsp. Salt
1 tbsp. Ground Cinnamon (for coating, with sugar)
1 tbsp. Granulated Sugar (optional)
Line baking sheet with parchment paper. Melt coconut oil on low power in microwave, or in saucepan on low heat. Combine almond flour, coconut flour, egg, molasses, coconut oil, and spices in medium bowl. Stir well to combine. Add baking soda and stir well to thoroughly incorporate. Chill dough in refrigerator for at least 30 minutes. While dough is chilling, preheat oven to 350 degrees and make another attempt at pronouncing “Schneckennudeln”. Combine sugar and extra cinnamon and place in shallow dish or on small plate. Remove dough from refrigerator, and roll tablespoonfuls into 1-inch balls. Roll cookie dough balls in cinnamon/sugar mixture to coat and place on cookie sheet. Do not flatten cookies prior to baking. Bake for 8-9 minutes, and cool on wire rack.
Original source: http://www.thepaleomom.com/2011/11/recipe-paleo-snickerdoodles.html