Growing up, I used to go to this amazing hole-in-the-wall restaurant that was mexican food AND chinese food combined (think jade red chicken quesadilla with white rice and beans) and it was glorious. It sounds weird. It probably is weird. It is amazing though and until you experience it, you have not lived. Anyway, they would serve your food to you with warm snickerdoodle cookies that were perfectly crunchy on the outside and gooey on the inside. My heart adores snickerdoodles, but it' been a hot minute since I've indulged in one.
All I wanted was a snickerdoodle so I set out in the kitchen to make it happen and make it happen, I did.
I won't promise you these will taste exactly like the white sugar-laden cookies of my childhood, but they're darn close and super delicous! They're also super simple to make; I'm not about that sifting, separating, and whispering sweet nothings to the batter, so go make these now! Enjoy!
Gooey Paleo Snickerdoodles
2 c. + 2 T blanched almond flour
1/2 tsp baking powder
1/4 tsp sea salt
1/2 tsp vanilla extract
1/3 c raw honey
2 pastured eggs
3 T coconut sugar
2 tsp ground cinnamon
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. In a medium sized bowl, use a wooden spoon to mix dry ingredients until well incorporated. Add vanilla, honey, and eggs and mix well. The dough will be super sticky! Using a cookie scoop, measure out round balls of the sticky dough and roll in cinnamon sugar mix. Gently press the dough down slightly. Bake at 350 degrees for 9-12 minutes or until edges are golden brown. Allow to cool for a few minutes then serve warm! Store leftovers (as if!) in an airtight container in the refrigerator.
If you make these, share a picture with me!