Paleo Cinnamon & Sugar Cookies (Snickerdoodles)

   
   Way back in the day....as in, June of last year, I posted a non-paleo cinnamon sugar cookie (the snickerdoodle), and had been hankering for a paleo version. I love cinnamon in general (in my coffee, with honey when I'm feeling a cold coming on, on fruit, just to name a few ways I love it), but having it on a cookie seems to make the cookie more....healthy? Haha, what a fool I am. I could sprinkle cinnamon onto a huge bowl of ice cream and it would not redeem the ice-cream at all as a food worth eating! Anyway, FYI, there are two main types of cinnamon, Ceylon (the kind we generally use here in Canada), and Cassia-which happens to be the name of my husbands sister (who passed away). My daughter's name, Keziah, is the Hebrew for Cassia, or cinnamon. So, I love cinnamon for a lot of reasons! :)  

   Cinnamon is a serious super food though, for realz. This site, Cooking Detective, has a super thorough article called 29 Surprising Health Benefits of Cinnamon that is well worth the read! A quick Google search though will show you that cinnamon has a
​ba-zillion health benefits. So, if I'm going to eat a cookie anyway, adding cinnamon is a good way to amp up the quality of the treat. : )

   Anywho, I started thinking about paleo snickerdoodles again though because of wanting to make some paleo & egg free cookies for a fellow The Drowsy Chaperone cast member for a rehearsal treat. 

   So, make these, enjoy them, share them, hoard them, whatever!    

​Paleo Cinnamon Sugar Cookies (aka-snickerdoodles)
  Makes about 14 cookies using a small (1 Tbsp) scoop
   

Ingredients:

• 1 cup almond flour/meal 
• Pinch o' salt
• 1/8 tsp baking soda (I know an 8th doesn't exist, but just measure out a 1/4 tsp, then shake some out.....or just make a double batch and use 1/4 tsp!
• 2 Tbsp + 1 1/2 tsp melted coconut oil (use butter or ghee if you wish)
• 2 Tbsp honey or maple syrup, or one tbsp of both if you want (I like to do that)
• 2 Tsp Vanilla

To roll the cookies in:

• 1 1/2 tbsp maple or coconut sugar*
• 1 1/2 Tbsp Cinnamon

* You can also just roll them in cinnamon and skip the sugar


Method:

1. Preheat oven to 350 degrees
2. Line a cookie sheet with parchment paper
3. In a medium sized bowl, mix the almond flour, salt, and baking soda together
4. In another bowl, mix the melted coconut oil with the maple syrup or honey and vanilla 
5. Pour the wet ingredients into the dry, and blend 'er all up!
6. Now mix the rolling ingredients together in a small bowl
7. Use a small Pampered Chef scoop if you have one, and if not, just use a tablespoon to scoop the cookie dough out and roll into a ball
8. Now roll the dough ball in the cinnamon sugar mixture, and place onto the prepared baking sheet, about 2 inches apart
9. Once all your cinnamon sugar coated cookie dough balls are on the baking sheet, take a glass with a flat bottom (a mason jar works too), and lightly grease with a pinch of coconut oil and press the cookies down to about 1 inch
10. Bake in pre-heated oven for about 8-10 minutes, depending on how you like your cookies-softer or crunchier. I acci-daisy left one batch in for 11 minutes and they were crunchy...but still super delicious (perfect for dipping in tea!), so if you forget to set your timer all shan't be lost  :)  
11. Let the cookies cool completely before attempting to take them off the baking sheet. Just mind your manners and let them sit for a while to fully cool and set

   The rest, they say, is history. I'm not sure why I said that...? 

    It's a fantastically rainy day here in the fine town of Tweed, it's crazy windy too! When I went to do the chores this morning the horses were running around like whackos because of how howl-y the wind was, and the chickens looked hilariously pathetic all wet from the rain. 

   Anyway, have a great day wherever you are, whatever the weather! 
​