I actually don't remember ever eating a Snickerdoodle cookie--I'm not completely sure what they are supposed to taste like. This recipe reflects what I imagine Snickerdoodle cookies should taste like. While I think most Snickerdoodles are flat and chewy, mine are puffy and caky, with a heavy-handed cinnamon coating. Trust me, these cake-like cookies are addicting. I almost named them Snickerdoodle Cake Batter Cookies.
Makes about 18 cookies
Ingredients:
Dry
2 cups spelt flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
Wet
1/2 cup unsweetened cashew butter
1/3 cup maple syrup + 2 tbsp Anthonys Erythritol and Monkfruit Sweetener (sub 2 tbsp more maple syrup)
One 5.2 ounce container (or scant 1/2 cup) Forager's unsweetened cashew yogurt
2 tsp vanilla extract
1 tbsp ground flaxseed + 3 tbsp water
Cinnamon-Sugar Coating
2 tsp cinnamon
1 tbsp Anthonys Erythritol and Monkfruit Sweetener (sub coconut sugar)
Instructions:
Preheat oven to 375 degrees. (Note that you may want to refrigerate the dough for 30 minutes to an hour before baking.)
Make your cinnamon-sugar coating by mixing cinnamon and sugar together in a small bowl.
Make flax egg by combining flax with 3 tbsp water and set aside for 5 minutes to gel.
Mix dry ingredients together in small bowl.
Using a hand held beater (or stand alone beater) beat the cashew butter, maple syrup, and 2 tbsp Anthony's sugar until creamy. Add yogurt and vanilla and beat again until creamy. Add flax egg and beat one last time until creamy.
Add dry ingredients to wet mixture and beat briefly just until combined--don't over mix.
At this point the mixture will be wet and sticky. The dough will be easier to work with if you refrigerate it for an hour. This step is not necessary but recommended. Use a cookie scooper to scoop dough and place it in the bowl of sugar. Gently toss the sugar mixture over the dough and do your best to form a ball (it doesn't have to be perfect). Place the cinnamon-coated ball on a parchment lined cookie sheet and flatten slightly with your fingers. You can add a pinch more sugar coating on top of the cookie if desired. Continue this process until all the cookie dough is used.
Bake for 9-10 minutes or until lightly browned-don't over cook. Let cool completely on cookie rack. (If you feel like the cookies need more cinnamon-sugar coating after they come out of the oven, sprinkle some on while the cookies are still warm.)
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