Allergy-friendly Grain Free Snicker Doodles

photo by Alisa Fleming

I love a good snicker doodle and it has been far too long since I've devoured one. I love this gluten free, grain free and dairy free version here. The recipe author is the author of one of my all time favorite cookbooks "Go Dairy Free". The site I found it on is the author of one of my favorite cookbooks "Cooking for Isaiah". If you are looking for some great ideas, both are great resources! Here's what she says,
Grain-Free SnickerdoodlesI am pretty new to grain-free cooking, so I opted to play it safe with my first coconut flour cookies by baking this tested recipe from Jamie Oliver with just a few alterations. I made the recipe dairy-free, and added depth to the flavor by using a little coconut / palm sugar.  If you prefer a refined sugar-free cookie, I think you could use coconut sugar or evaporated cane juice (Sucanat) for all of the sweetener. On the contrary, if you want to go simple and more traditionally “Snickerdoodle,” just use all white granulated sugar and skip the brown. This is a slightly cakey cookie that is just sweet enough — a nice step back from the sugar-rich holiday season.

Cookies:
½ cup white sugar (see note above for unrefined)¼ cup coconut sugar, evaporated cane juice, or brown sugar4 eggs, brought to room temperature½ teaspoon vanilla extract (make sure it′s gluten-free, I used Blue Mountain Organics)½ cup coconut oil, melted¾ cup coconut flour¼ teaspoon salt

Topping:2 tablespoons white sugar2 tablespoons ground cinnamon

Preheat your oven to 375 ºF.

In a mixing bowl, beat the ½ cup of white sugar, coconut or brown sugar, eggs, vanilla, and coconut oil together (make sure those eggs aren′t cold, otherwise the coconut oil may solidify and leave little chunks).

In a small bowl, stir the coconut flour and salt together, and then stir them into your wet mixture.

Let it sit for 5 minutes. If the dough appears too soft or wet to handle, place it in the refrigerator for 30 minutes. It will set up quite a bit as the coconut oil chills and solidifies.

Combine the two topping ingredients in a small bowl.

Scoop the dough and roll it into balls. Jamie suggests using a small melon ball scooper, but I did them by hand and they were just a little smaller than a golf ball.

Roll the balls in the cinnamon-sugar mixture, place the cookies on a baking sheet (preferably lined with parchment paper or a silicone baking mat — I use a baking mat), and flatten them a bit. They don′t spread much.

Bake the cookies for 15 minutes. They will darken slightly. Let the cookies sit on the baking sheet for a few minutes, before removing them to a wire rack to cool completely.

Makes 2 to 3 dozen cookies