As I’ve mentioned before, we are a special-diet family. If you hung around here long enough, you’d be amazed at the difference you’d see in my oldest when he’s on the diet versus not. The payout for us is well worth it, even though it isn’t always easy.
Any ideas on what the hardest part of sticking to a special diet is? You got it—snacks and desserts. Because of that, I’m always on the lookout for recipes that meet our dietary needs.
Not long ago, my husband stumbled across this yummy Snickerdoodle recipe from Alisa Cooks. He made the cookies (amazing man, right?) and they were very tasty! However, I decided to change the recipe a little to make them less coconutty. (I don’t really like the taste of coconut). And guess what? The kids and hubster said my batch of cookies was even tastier than the first! Huzzah for me!
So, for all you special-diet kids and adults, here you go:
These actually taste a little like donuts to me. Or maybe churros. They aren’t quite the same as regular snickerdoodles, but trust me, they’re delicious. Just try it, you’ll see.
- 3/4 cup sugar
- 4 room-temperature eggs
- 1 teaspoon vanilla extract
- 1/2 cup melted coconut oil
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 teaspoon salt
Equal parts sugar and ground cinnamon (1-2 tablespoons generally do the trick)
Preheat oven to 375 degrees
Mix together the sugar, room-temperature eggs, vanilla, and melted coconut oil
In a small bowl, combine the coconut flour, almond flour, and salt. Once combined, stir these into the other ingredients
Refrigerate the dough until it sets enough for you to handle (about 20-30 minutes)
Combine the cinnamon and sugar in a bowl
Once the dough has set enough, roll it into balls that are a bit smaller than a golf ball. Roll the balls in the cinnamon and sugar mixture and place on an ungreased baking sheet. (I didn’t have any problems just using an ungreased baking sheet but if you’re concerned about the cookies sticking, you can use parchment paper).
Bake for about 15 minutes. Once done, let the cookies cool for a few minutes on the baking sheet and then transfer them to cooling racks.
We like to keep our cookies in the refrigerator once they’ve cooled. Not that they ever last long enough to actually be in danger of going bad.
One piece of bad news? The recipe only makes about 13-15 cookies. And trust me, they’ll go quick!