One of my New Year's resolutions is to share healthier recipes on my blog. I love to bake, but I don’t eat much of what I bake because I have to eat super healthy in order to feel good because of my health problems. So, I want to share healthier versions of my favorite recipes, because I want to promote a healthy lifestyle on my blog, and I’ve learned that being healthy doesn't mean you can’t enjoy baked goods.
Snickerdoodles are one of my favorite cookies, I love the tangy cinnamon flavor, and the texture that the sugar on the outside gives. The only thing I don’t like, is the amount of processed sugar it takes to make them. So, I decided I wanted to make them a little bit healthier, and use coconut sugar instead of white sugar. This was a seriously amazing idea, the coconut sugar gives the snickerdoodles such a rich flavor, similar to molasses that they almost taste like gingersnaps. These snickerdoodles are so perfectly light and fluffy, and rich that I promise you, you won’t regret making them. If you try them, tag me on instagram @muttsanddaisies so I can see your creation!
After I did my usual routine of cleaning my counter and setting all of my ingredients out, I preheated my oven to 375 F, and melted my butter. Then I measured out my coconut sugar, cream of tartar, baking soda, salt, eggs, and vanilla extract, and put it into a large mixing bowl. I added my butter to the bowl, and mixed everything together until well combined. I then folded in my gluten-free all-purpose flour until well combined. I put the dough into my refrigerator for 15 minutes, and while that was chilling, I lined my cookie sheet with parchment paper, and mixed the cinnamon and coconut sugar together in a small bowl. Once the cookie dough was chilled, I rolled it into small balls, and then rolled the balls in the cinnamon sugar mix until they were evenly coated. I put the cookie dough onto my cookie sheet, and baked them for about ten minutes, until they had a nice golden brown color on the bottom. Once my cookies were done baking, I let them cool, and then stored them in an airtight glass container.
2 ½ cups all-purpose gluten-free flour
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt
1 ½ cups coconut sugar
1 stick melted, unsalted butter
1 tsp vanilla extract or imitation vanilla
2 tbsp coconut sugar
1 tbsp cinnamon
Preheat the oven to 375 F.
Mix cream of tartar, baking soda, salt, coconut sugar, butter, eggs, and vanilla together in a large bowl until well combined.
Fold in the flour until well combined.
Refrigerate for 15 minutes.
Line a cookie sheet with parchment paper.
In a small bowl mix together coconut sugar and cinnamon.
Roll the chilled cookie dough into small balls, and then roll them in the coconut sugar and cinnamon mixture.
Place the cookie dough balls onto the parchment paper covered cookie sheet, and bake them for 10 minutes, or until golden brown on the bottom.
Put the remaining cookie dough back into the refrigerator until it’s time to make more cookies.
Once the cookies are done, let them cool before eating.
Once the cookies are cooled, store them in an airtight container.