Chewy Tahini Snickerdoodles
Snickerdoodles is a fun word right? I like when foods are called great words. My friend who is Dutch just told me about a dish in the Netherlands called boerenkoolstampot and after reading that word I immediately wanted to make it. It literally says the word cool in it. It's gotta be good, right?
Anyways, I have the tendency to get distracted (especially when it comes to food). Snickerdoodles originated in Germany and are delicious cookies that are flavoured with cinnamon. Not only will your house smell amazing thanks to the cinnamon being so aromatic, but you can eat these cookies with a smile on your face just knowing that you're eating healthy alternative to the original snickerdoodle recipe. This recipe us gluten, dairy, grain and refined sugar free, and higher in protein and fiber thanks to the use of almond and coconut flour. Perfect for an afternoon or mid-shift snack or even post workout. Enjoy!
1/3 C coconut oil, melted and sightly cooled
1/4 C + 2 tbsp tahini
1/4 C maple syrup
1/4 C coconut sugar
1 tsp vanilla extract
1 egg, whisked
1 1/4 C almond flour
2 tbsp + 1 tsp coconut flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
to roll the cookie dough in:
1 1/2 tbsp coconut sugar
1/2 tbsp cinnamon
Preheat oven to 350° and line a baking sheet with parchment paper
In a small bowl, whisk together coconut oil, tahini, maple syrup, coconut sugar, vanilla and egg.
In a separate larger bowl, mix together remaining ingredients. Combine the wet and dry ingredients and mix well. Transfer dough to a fridge for 30 minutes.
Using a small bowl or ramekin, stir together the coconut sugar and cinnamon.
Using a cookie scoop or just a tablespoon, roll the dough in your hands until a ball forms and then roll in the cinnamon and sugar mixture. Transfer to a cookie sheet and press down slightly with your fingers, allowing enough space for the cookies to spread during baking (typically 12 will fit on a standard baking sheet).
Bake for 13-15 minutes and allow to fully cool before transferring to an airtight container. If you need to stack your cookies on top of each other during storage, separate the layers with a small piece of parchment paper.
Don't forget to tag me on Instagram if you make this recipe! @wholisticfoodie