Ah the combination of cinnamon and buttery goodness. Cinnamon is so perfect on just about any baked good, but something about a snickerdoodle makes it significantly better. Back in the days where I had regular snickerdoodles I always recalled them to have a specific buttery and slightly salty richness to intertwine with the sweet and fragrant cinnamon. They had a texture that wasnt crumbly but soft and slightly chewy.
Surprisingly almond flour makes a really nice and chewy cookie so long as you keep the eggs to a minimum in it. Almond flour also adds a beautiful richness and buttery nuttiness to these cookies that you wouldnt get form a regular snickerdoodle, so I might say these are better. My mom was the one who introduced me to snickerdoodles when I was a kid. I specifically remember it actually because I remember her mentioning it and me being utterly beffudled by the name. Snickerdoodles? That’s an incredibly weird name for a cookie.
So she promptly showed me what a Snickerdoodle was and I fell in love. An incredibly simple cookie that has so much power and elegance with a misplaced name. I actually have no idea where the name itself came from. I tried researching it a bit and came up with a few results.
Some places said that it could have a German origin from the German word Schneckennudeln which are snail noodles, a type of pastry.I know, I just threw another weird pastry name at you, I apologize for that. Another source said it could just be another English cookie with a hilarious name. Either way, the name is a tad ridiculous. But I don’t discriminate against odd and misplaced names especially this one because none the less they taste amazing and fill your house with the sweet smell of cinnamon.
- 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 egg
- 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.