I never knew I loved snickerdoodles that much until I made this recipe. And now I’m simply obsessed. After making my Egg and Nut Free Chocolate Chip Cookies a couple weeks back, I decided I needed to add another holiday cookie to the blog before the holidays ended. And I’m SO GLAD I made these because I’m truly in love with them. As I mentioned in my other cookie recipe, I have an issue with digesting eggs and nuts. My skin breaks out almost instantly, I get pretty bloated, it’s all just kind of miserable. So I stay away. But I don’t experience any of that with these cookies. And to me, they taste even more like a real-deal cookie than normal almond flour does. Just a heads up because I know someone will ask – no, I don’t have a replacement for cassava flour. That’s the flour I use in this recipe and I’m quite happy with it. No changes needed. And yes, you can use 1 egg in this recipe if you don’t have an issue with eggs.
Holy poo, Christmas is just a few days away. It really doesn’t feel like it since it’s been so warm in Colorado lately. But we have family coming in to town soon so maybe it will begin to feel like the holidays at some point. All I really have on my mind nowadays is Cabo. We went to Cabo last year for NYE and loved it so much that we decided to do it again this year. Waking up New Year’s Day to 80 degree weather and sunshine is the best way to ring in any New Year. But this year is definitely going to be different. Last year we had our whole family there, but this year we decided to just invite friends. Then most of our friends pulled out last minute (that’s what she said) so our group went from 8+ to now just 5. Which I’m a little bummed about. But only slightly since I’ll still be in Cabo so who really cares. Who needs friends when you have tacos and sunshine? Right? Kind of right.
I also haven’t thought much about the holidays because I’m already thinking about the New Year and some remodeling we are going to do on our house. The only thing we’ve really redone at our house is our landscaping and we really did the bare minimum since neither of us want to water plants or keep things alive other than our dog. I barely remember to water our Christmas tree, I can’t be trusted all summer long to water outdoor shrubs. Dangerous territory right there. Anywho, we are going to redo our master bathroom. At this point it’s pretty small and we have some wasted space in our bedroom that could be used to expand it. So we are finally going for it and we are going to design it come spring! And I’m freaking puuuuumped. I see why people decide to fix-and-flip homes and design spaces because it’s fun as hell. Pinterest-ing is my new favorite hobby. Can that be considered a hobby? It probably won’t be that much fun when we don’t have a bathroom and half of our bedroom is ripped out and covered in dust, but I’m still optimistic. That’s one of my goals in the New Year – to not be realistic about life and be more positive instead. Guess I should start by turning off the news and looking at the stock market. Man that sh*t is dark nowadays.
Holy crap, that conversation really took a turn. Let’s just go eat cookies instead. Cool? Cool.
- 1 tablespoon egg replacer + 2 tablespoons cold water*
- 8 tablespoons softened ghee or coconut oil (I used salted ghee for mine)
- 2/3 cup maple sugar
- 1 teaspoon vanilla extract
- 1 cup cassava flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
- 1/3 cup maple sugar (for coating the cookies)
- 1 teaspoon cinnamon (for coating the cookies)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, mix together egg replacer and cold water and set aside for 2-3 minutes.
- In a large bowl, add softened ghee, maple sugar and vanilla extract and beat for about 1 minute. Then add egg replacer and beat together for about 15 seconds.
- Lastly add cassava flour 1/4 cup at a time and beat until combine. Then add baking soda, cinnamon and salt and beat once more for about 10 seconds until completely combined.
- Place 1/3 cup maple sugar and cinnamon in a bowl. Use a cookie scoop to shape 14-15 cookies into round balls and then place each ball into the cinnamon sugar mixture to coat on all side. Then place evenly throughout the baking sheet.
- Place in oven to bake for 15 minutes, until the edges begin to only slightly brown. Remove from oven and let cool on baking sheet for about 10 minutes then place on a cooling rack for another 5 minutes or more before eating up!
*You can also use 1 egg if you don’t care about these being egg free
**Depending on the humidity that day, the dough may be a little dry. If it seems to crumbly, add just a tablespoon of water to and it will bring the dough together. I’ve had to do this a couple times with this dough and the cookies still come out perfect either way.
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