Say hello to my little friends. Cloud cookies, I tell you! Like my beloved Healthy Almond Flour Chocolate Chip Cookies, Healthy Monster Cookies, and Peanut Butter Cup Cookies, your mouth would legit be on the floor (I originally wrote “flour”) if someone told you these were good for ya. These may just be Jeff’s favorite cookie yet. Did I mention recipe testing cookies is my absolute favorite? Happy holidays to me! The craziest part is that they stay soft for an entire week (bless you, almond flour). Have I convinced you yet?
Ingredients
Almond flour: The base of this dough is a trusty combo of super fine blanched almond and coconut flour for optimal texture and flavor. I get three pound bags at Costco. Most store brands now sell almond flour, like ALDI and Kroger’s Simple Truth brand. While developing this recipe, I found other flours do not work as substitutions here given almond flour’s high fat content and naturally sweet, cookie-like flavor. Coconut flour: You can find this under Bob’s Red Mill brand at pretty much any grocery store these days. Coconut flour is super absorbent unlike any other flour and lends a unique, slight chewy texture to cut through the fat of the almond flour. Butter: Good old unsalted butter…nothin’ like it for flavor! Let it sit out so it gets nice and soft. No shame if you stick it in the top of your pants; we’ve all been there. Organic sugar: For sweetness, structure, and moisture! You can use regular granulated sugar, too. Egg: For structure and rise. I haven’t tested these with vegan subs, but I think they’d work with buttery spread like Earth Balance or coconut oil and a flax egg. Let me know in the comments if you try it! Cinnamon: For classic snickerdoodle flavor! We’re using it in the dough and the coating. Cream of tartar: Important for chewy texture, puffiness, and tang. No subs here unfortunately! You can find it by the spices in any grocery store.
How to make (step by step)
Is cream of tartar necessary?
Yes, you don’t want to skip the cream of tartar in snickerdoodles, although I know it’s tempting.
Why? Cream of tartar prevents the sugar from crystalizing, lending a taller, softer, and chewier cookie. It turns out that the teensy quarter teaspoon makes a big difference in the flavor and texture of these cookies.
It also reacts with baking soda to create a pleasant tangy flavor that’s key in differentiating snickerdoodles. Don’t skip it!
Tools to make
Silicone baking mat: reusable and makes for the easiest clean up. I make roasted vegetables, cookies, and more on this! Cookie sheet: because everyone needs a few. This extra large one is the best! Cookie scoop: for easy cookie portioning. I use the scoop and then roll the dough into balls so they’re smooth. Hand mixer: less than $20 and my go-to appliance for mixing since I don’t have a stand mixer. Air tight container: my storage solution for just about everything.
Storage tips
This recipe yields about 14 cookies. I doubt they’ll last on the counter for long, but you can keep them sealed on the counter for up to 1 week and they’ll stay nice and soft. days. They freeze very well, too! They’ll keep for 3 months in the freezer. If you make these healthy snickerdoodles, please let me know by leaving a comment and star rating. I’m so grateful for your feedback!
2 tbsp organic cane sugar 1 ½ tsp cinnamon
Adapted from my Almond Flour Chocolate Chip Cookies.
