NOTHING VENTURED: Almond Floor Snickerdoodles

FAIL #1 

These lovely cookies were supposed to look like this...

And definitely NOT like this. ...

                                   

Ok we overcooked them, clearly.

I left the man in charge with instructions that they were to spread out into beautiful round disks of cinnamon and sugar. 

This never took place, and while we were waiting... they stepped into overdone.

In my defense I did EVERYTHING the recipe asked, except substitute 1/2 cup of the almond flour with coconut flour. That's it!!!

They actually tasted kinda ok, but not great, and had the consistency of a hard moth ball (I would guess.)

Will retry as these seemed like they were going to be quite good, and I can't let go.

Almond Flour Snickerdoodles 

Prep time

20 mins

Cook time

12 mins

Total time

32 mins

Soft, chewy cookies with a nutty flavor dusted in cinnamon and sugar. Yum!

Serves: 2 dozen

Ingredients

For the cookies:

• ½ cup butter, softened
• ¼ cup palm shortening (or regular shortening)
• ½ cup evaporated cane juice ( or white sugar)
• ¼ cup coconut palm sugar (or brown sugar)
• 2 teaspoons vanilla extract
• 2 large eggs
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon cinnamon
• 3 cups blanched almond flour (see note below)

For the topping:

• ¼ cup coconut palm sugar (or white sugar)
• 2 teaspoons cinnamon

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer, mix together the butter, shortening, evaporated cane juice (or white sugar), and coconut palm sugar (or brown sugar) in a large bowl until very creamy. Add the vanilla and eggs, mixing until well incorporated. Mix in the baking soda, salt and cinnamon. Add the almond flour, 1 cup at a time, beating well after each addition.
3. Mix together the remaining coconut palm sugar and cinnamon together in a bowl or shallow dish. Roll the cookie dough into 1½ tablespoon rounds, then roll to coat in the sugar mixture. Drop the coated dough onto the parchment paper-lined baking sheet, about 3 inches apart.
4. Bake 11-13 minutes, or until golden brown around edges. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!

Notes

To make these cookies paleo you can use all coconut palm sugar but the cookies will be darker. You can use almond meal in place of blanched almond flour for this recipe with great results!

Family tally: we thought they sucked, but that didnt stop us from eating them. Desperate!