What do you call snickerdoodles? They’ve got many names –from “cry babies” to “jumbles” to “plunkets.” One origin story says the cookie’s name comes from the German word “schneckennudeln,” which means “snail dumpling” – a more appetizing explanation includes the snickerdoodle’s Dutch roots, suggesting the name is an abbreviation of “Saint Nicholas.”
Whatever you call them, we’re sure you’ll be calling this recipe delicious!
- 1 c. almond flour (plus one additional tablespoon)
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. cream of tartar
- 1/2 stick unsalted butter melted
- 2-4 tbsp. sweetener, equivalent to 2 tbsp. sugar
- 1/2 large egg
- 1/2 tsp. pure vanilla extract
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
- In a bowl, mix together almond flour, baking powder, salt and cream of tartar. Set aside.
- In another bowl, mix butter and sweetener until fully combined, before adding egg and vanilla. Combine wet and dry ingredients and mix thoroughly, being careful to work out any lumps in the almond flour.
- Consistency should be of a soft cookie dough. If it’s more like cake batter, add another tablespoon of almond flour and mix, before refrigerating for 30 minutes.
- Combine additional sweetener with cinnamon in a large cup or bowl. Drop heaps of dough into the mixture and coat lightly.
- Arrange dough in two rows on your cookie sheet and flatten into a disc with a spoon.
- Bake for 12 minutes, then remove from oven and allow cookies to cool on the cookie sheet for five minutes before transferring them to a cooling rack.
Serves 10 (serving size: 1 cookie)
This recipe was courtesy of Bariatric Foodie.