And so it begins.
Okay, so I know I was little behind as far as the pumpkin bandwagon goes, so I’m making up for lost time. Enter the Christmas cookie craze.
You may find yourself wondering: why are cookies so especially popular this time of year? Better yet, you may find yourself not wondering this at all. In theory, the latter makes more sense because, um, hello. COOKIES. Of course they’re popular!
Anyone in their right mind will take the excuse to eat cookies with reckless abandon and run with it. This is an absolute truth. Sew it on a pillow if you must.
Speaking of pillows, let’s get back to cookies. (My train of thought makes sense in my head. Just go with it.) These beautiful gems are reminiscent of sugar(esque) and spice and everything nice and unicorns and rainbows and all that is good in this world. Believe me when I say these things. I know what I’m talking about. I mean, high school freshman know everything about everything all the time always, right?
Aah. Irony. ‘Tis a beautiful thing.
Speaking of beautiful things, let’s get back to cookies. (Sensing a pattern, perhaps?) Folks, I have some big news. I think these babies are the best recipe for cookies on this blog. And that certainly is saying something! In case you haven’t noticed, I sorta kinda maybe have a thing for cookies.
These are soft, sweet but not too sweet, authentic, pillowy (excuse me, I do make sense!), and beautiful (SEE?). Give me a batch of these jewels and a glass of almond milk and I will love you forever.
Remember, I say these things because I care. GO MAKE THIS RECIPE NOW. Thanks to my ninth grade omniknowledge, I am bound to be right all the time always, right? Right?
All feeble attempts at humor aside, I highly highly recommend this recipe. (Yes spellcheck, I meant to say that twice.) It’s so easy to whip up a batch, but it’s even easier to scarf the whole batch down.
So double it just in case. Or triple. It’s all a safety precaution.
Healthy Snickerdoodles (Vegan/Gluten Free/Grain Free/Sugar Free/Low Carb/Paleo)
These cookies are just like store-bought, minus the calories, fat, and preservatives. So basically they’re much better.
Adapted from my The World’s Healthiest Cookies
Nutritional Comparison
Serving size: 1 cookie
Calories: 92
Fat: 4 grams
vs.
The World’s Healthiest Snickerdoodles
Serving size: 1 cookie (1/10 of recipe)
Calories: 6
Fat: ~0.25 grams
Ingredients
2 Tablespoon coconut flour
2 Tablespoon mashed banana or applesauce (I prefer banana.)
pinch salt
sweetener to taste (I use one packet of stevia.)
1/8 teaspoon baking powder
1/8 teaspoon vanilla extract
1/8 teaspoon cinnamon
pinch cream of tartar (for authenticity, optional)
2 Tablespoon almond milk
2 teaspoons erythritol
1/2 teaspoon cinnamon
Directions
Preheat oven to 350F. Combine the erythritol and 1/2 teaspoon cinnamon in a small bowl and set aside.
In a small bowl, mix coconut flour, baking powder, cinnamon, salt, and cream of tartar, if using. Add in applesauce or mashed banana and vanilla extract and stir. Add in almond milk, one tablespoon at a time, until fully incorporated, and sweeten to taste. Drop dough by teaspoonfuls onto a parchment lined-baking sheet and roll into balls. Roll a ball of dough into the erythritol-cinnamon mixture until evenly coated and return to the baking sheet. Repeat with the remaining dough balls and then flatten the dough into cookie shapes with a fork. Bake in the oven at 350F for about 15 minutes, or until hardened. Let cool before scarfing them all down.
.
We don’t need no stinkin’ Diddy Riese!
Enjoy!
-Kelly M.
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{ 16 comments… read them below or add one }
They look so cute! I’ve never used erythritol before- actually I don’t know much about it…google to the rescue!
I adore that you make healthy cookie recipes!!! Keep it up!
Pinning now to try later!
ooooohohoh i am SO making these
Hi there! I just wanted to let you know that I ADORE your recipes. I’m a senior in high school so I was super excited to find out you are a Freshman, because I think it is rare to have “kids our age” with blogs (and yours is such high quality). I can’t wait to try these guys!
Yay! Thank you so much for saying hi, Michelle. Us teenage bloggers need to stick together!
You know, somehow pillows leading to cookies makes sense in my mind too:)
Or maybe that’s just because I have a wicked eating sweets in bed habit-although usually not cookies because they have a few too many crumbs…
These look great. I am so making these. I love that you can have the whole batch and it is still better for you then one store bought cookie. I wonder if making this into a big cookie would work. hum?
I emailed the other day and just want to follow up; do these cookies taste like coconut? If not, what do they taste like?
And, does it have to be almond milk? Can they be made with coconut milk?
As I mentioned previously, as I do not like to eat coconut straight- I do enjoy coconut milk.
Thank you.
Hi Erin! Sorry for the late reply. Although I am a keen coconut lover, I don’t think they taste much like coconut, and yes, I believe these can be made with coconut milk although I have not verified. Thanks again, and I hope this helps!
So I just made these…But I was lucky to get 4 cookies out this recipe….and they are incredibly small.
I did not change a thing.
Did I do something wrong??
Hi Erin! Thank you for trying this recipe, and I’m sorry it’s not working out the way it should. Did you add the stated amount of liquid? Also, I used a teaspoon to measure the cookies. Thanks, and I hope this helps!
Hi Kelly,
Yep! Did it EXACTLy the way it says…
One other thing…they were incredibly dry. From some of the other blogs or articles I have read, they seem to mention that this is typical and the only way is to up the use of eggs, which this does not call for. Do you have any other ideas or suggestions?
Thanks,
Erin
What brand of coconut flour did you use?
Hi Linda! I use both Let’s Do… Organic and Bob’s Red Mill. I hope this helps!
I used Bob’s Red Mill Organic.
Dry dry dry…
I used Bob’s Red Mill and they turned out fine. I did add extra banana to mine – I tend to not measure the tbsp’s out perfectly. If it’s still dry, use more almond milk. I also omitted the cream of tartar – not sure if this makes a difference. I just don’t have any in my pantry.
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