Paleo Snickerdoodle Balls

I finally had a moment to get in the kitchen and make cookies! I have always loved Snickerdoodles but haven’t tried to take a stab at them “paleo-style”. I don’t even really know what constitutes a snickerdoodle, a snickerdoodle but I do know that cinnamon is involved. 

So – I opened my cupboard and pulled out my Cassava Flour and started dabbling with it! I really didn’t even know what I trying to come up with. Initially I thought of Christmas shaped sugar cookies BUT THEN realized my daughter took off with my cookie cutters so I just thought I would roll them into balls and dust with a little coconut sugar and cinnamon…..and see what happened! And since they didn’t flatten, I will go with the name ‘Snickerdoodle Balls’.

I tried to transfer to a wire rack too soon (like right out of the oven) so I will say to let them sit on your cookie sheet for about 5 minutes because they did start to crumble. After the 5 minute sit, they were easy to transfer onto the rack.

So grab a cup of coffee or a cold glass of your favorite milk and dunk away! Happy munching 🙂

Paleo Snickerdoodle Balls

2015-12-23 19:10:17

Yields 55

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. 2 1/2 cups cassava flour
2. 1/4 cup tapioca flour
3. 2 cups coconut sugar (+ 1/4 cup for topping)
4. 2 tsp baking soda
5. 1/4 tsp salt
6. 2 tsp pure vanilla extract
7. 2 eggs
8. 1 1/4 cups butter, melted but cooled
9. 1 tbsp cinnamon for topping

Instructions

1. Preheat oven to 375 degrees.
2. In a large bowl, combine the flours, 2 cups of the coconut sugar, baking soda & salt.
3. In a smaller bowl, combine the cooled melted butter, vanilla and eggs.
4. Mix in the liquid with the dry ingredients with a whisk. I also started using my hands as the dough becomes a bit stiff.
5. In a smaller bowl, add the remaining coconut sugar to 1 tbsp cinnamon and mix well with a fork.
6. Using a small scooper, scoop some batter out into your hand and roll into a ball. Place that cookie ball into the coconut sugar/cinnamon combo and roll around to cover. Place onto a parchment lined cookie sheet. Continue with the remaining cookie dough.
7. Bake at 375 degrees for 10 minutes. Let the cookies cool on sheet for 5 minutes before transferring to wire rack.

Notes

1. *My small scooper makes the dough roll into balls smaller than a golf ball. If you end up making the size of golf balls, adjust time to a minute or 2 longer and obviously it will change the amount of cookies it makes.

By Cocos Paleo Kitchen

Cocos Paleo Kitchen https://www.cocospaleokitchen.com/