GF SNICKERDOODLES - SWEET LAUREL BAKERY

Snickerdoodle Photo Credit: Phillip Grey Bill

Snickerdoodle Photo Credit: Phillip Grey Bill

I came across this recipe on the Sweet Laurel Bakery blog last year and I've been making these cookies almost weekly since. For almost 10 years, I have been completely gluten-free, so finding and creating recipes for gf baked goods that actually taste good is incredibly fulfilling. These cookies are so simple and easy to make. They're also nutrient dense, full of protein, and high in fiber. My clients kids love them too. Check out this fantastic recipe!

L | Growing up, my brothers (I had 5 of them) LOVED snickerdoodles. They are a fun alternative to the classic chocolate chip cookie. They are also laden with cinnamon, a superfood we love to include in our baked goods whenever we can. I hope you enjoy these snickerdoodles as much as I do!

SNICKERDOODLES

For 2 dozen (Vegan, Gluten Free)

INGREDIENTS

2 1/2cups almond flour

1/2 teaspoon Himalayan pink salt

1 teaspoon cinnamon

1/4 cup coconut oil, melted

1/4 cup maple syrup

1 tablespoon vanilla extract

Topping:

1/4 cup date sugar

1 tablespoon cinnamon

METHOD // 

Preheat oven to 350F and set rack in the middle of the oven.

Stir together the dry ingredients in a medium bowl. Separately, whisk together all wet ingredients and stir into the dry ingredients. Place one to two inch balls of batter onto greased and parchment lined baking pans and lightly press down. Sprinkle with the date sugar and cinnamon combination. Bake for 8-10 minutes, until just golden brown around the edges. Remove from the oven and place the cookies on a cooling rack.  Enjoy!

I’m a life long baker and health seeker. Currently healing through a completely organic, whole foods diet. I have eliminated all grains, legumes, dairy, trans fats and refined sugars after a few years of intense listening to my body. 

My personal journey of healing through food started a few years ago when I actually started listening to my body after pushing through side effects and ignoring my body for years. I was struggling with an auto immune disorder, and it had left my body in chaos. Everything I ate made me feel sick, my energy and passion plummeted, I was losing who I was to this vague thing doctors couldn’t figure out. 

I knew something needed to change after my doctor told me the way I was going to feel better was by taking fake hormones and drinking Miralax after every meal. I had a food epiphany: I began to think about food as nourishment. I began to ask the question: What will nourish me? I created an elimination diet with my naturopath, and the results were life changing. I got rid of all the stuff that caused in inflammation, worked on improving my gut health, and the end result was a diet that looked mostly Paleo. I had missed baking breads and cakes so much, so I delved into making delicious treats with the ingredients I could eat. The more I baked, the more I realized how many people were searching out desserts just like these. This lead to the launch of Sweet Laurel, a bakery that not only provides delicious food, but education as well.