Grandma Carolyn's Snickerdoodles

on
Kind of. 
I took her recipe, did some swaps, and came up with something that tastes just like them!! 

These are the perfect combination of crispy and chewy, just like a snickerdoodle should be!


When I was a little girl, going to grandma's house always included baking and gardening. My dad's mom had strawberries and tomatoes and flowers... all sorts of plants. I learned about earth worms, and for some reason was not grossed out by them. I used to hold them in my hand and watch them wiggle around (yuck). 


But my favorite thing about going to Grandma Carolyn's house was baking. Sometimes we would bake from a box mix, sometimes we'd bake from scratch. I was a little hard to please, in the dessert world, because I didn't like chocolate. It really eliminated a lot of baked goods from the realm of possibility! Always a funfetti lover, always a snickerdoodle lover. The best part, though, was that she always let me lick the batter. 


Now, to the recipe. Her recipe is classic: flour, shortening, and sugar serve as the base. Well, I typically avoid these things as it can wreak havoc on my blood sugar stability and my skin. What's a girl to do when she wants to honor her grandmother by baking these snickerdoodles without overindulging? I baked her snickerdoodles. And then I created a version with healthier ingredients and did a blind taste test. They tasted almost the same! The best part was, I couldn't tell which was "healthy" and which was "regular." I deem that a success. I gave the rest of the "real" cookies to my boyfriend and step dad, and kept these ones for me. 



So, for these cookies, in place of flour I do a mixture of almond and cassava flours, both bought in bulk from Nuts.com. I find cassava really lightens up a recipe, making it resemble a "real" recipe with wheat flour, while the almond flour provides more structure and a less crumbly consistency. I replaced some of the shortening and some of the flour with Artisana Organics walnut-cashew butter. This stuff is SO good. The flavor really lends well to these cookies. But, if you don't have that, plain cashew or almond butter would work well here. The rest of the shortening is replaced with coconut oil, making these cookies easily dairy free! The best part about this is that you can make them completely sugar free, or just refined sugar free. I actually mixed coconut sugar and Lakanto monk fruit granulated baking sweetener, for the best of both worlds. 

What are you waiting for??

Ingredients:  
  • 1/3 cup walnut-cashew butter
  • 3 tbsp softened coconut oil
  • 3/4 cup granulated sweetener (1/4 cup coconut sugar + 1/2 cup monk fruit) 
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup almond flour 
  • 1/2 cup cassava flour 
  • 1 tsp cream of tartar 
  • 1/2 tsp baking soda 
  • 1/4 tsp salt
  • 1tbsp sugar + 1tbsp cinnamon for rolling
Method: 
  1. Cream the nut butter, coconut oil, sugar, and egg together for about one minute until fluffy. 
  2. Add vanilla. 
  3. Sift in flours, cream of tartar, baking soda, and salt. 
  4. Mix cinnamon and sugar together in a small bowl.
  5. Roll into balls about the size of a golf ball.
  6. Roll balls in cinnamon sugar and coat all sides.
  7. Place onto baking sheet and slightly press down. 
  8. Cookies will spread a little. 
  9. Bake at 400F for 10 minutes. 
  10. Let cool a little before transferring to wire rack. Cookies will crisp up as they cool. 

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