This amazing guest post was written by Jenni + Mimi, Registered Holistic Nutritionists and founders of The Naughty Nutritionists! Join our Naughty Kitchen and Download your FREE copy of “10 Naughty Secrets to NEVER diet again” …includes 3 mouthwatering chocolate-based recipes. Download here!
Maybe one of the funniest cookie names out there. We guess it has a German origin or a superhero origin, not too sure, but it really doesn’t matter because if you’ve had one of these cookies then you know it’s delicious. It is sugary, cinnamony, crackled and buttery.
And no doubt why- traditionally the snickerdoodle recipe is made with a load of butter or margarine and in some cases shortening, white flour, lots of white sugar, oil, eggs, cinnamon and cream of tartar. So, TRADITIONALLY not the best cookie for you (no wonder why it’s also referred to as a “sugar cookie”). But most traditional cookies aren’t.
A note on the cream of tartar: It is a by-product of wine production. Made from the sediment left over in the wine barrel, which is scraped off the sides and then cleaned and turned into a powder… yum! Scientific name: Potassium bitartrate AKA potassium hydrogen tartrate. This is a snickerdoodle recipe without cream of tartar for that reason.
If you are into cookies that are fake fat laden, loaded with refined sugar and white flour, then, by all means, cook up the traditional recipe. We won’t mind, it might be delicious! BUT they won’t be nutritious in any way. We know what you’re thinking: cookies are a dessert, they aren’t meant to be nutritious, right? Well, yes, and no.
We are Nutritionists, and we are in the business of re-inventing your classic unhealthy recipes with a healthy twist. That’s why we have taken the snickerdoodle and made it a little less guilty (confession: we’ve had 3 already!)
4 Reasons To Choose the Healthier Snickerdoodle Recipe
Not that we necessarily advocate a gluten-free lifestyle for everyone, but sometimes we use gluten free and grain free ingredients because we know that the substitutions are going to be better for you than white flour. And we know that most of us eat way too many grain-based products (bread, pasta, rice, rye, barley…etc.).
If you are celiac or have a gluten intolerance, then this gluten free snickerdoodles recipe is a great option for you. And if you are in a transition period where you are testing out whether or not grains or gluten makes your stomach upset, or causes any other systemic issues, then again, good option!
2. Almond Flour as opposed to white flour!
Almond flour isn’t something you would necessarily replace regular flour within ALL recipes, but for some reason making cookies with almond flour creates a snack that is incredible. It has a crumbly texture, forms a dough easy, bakes wonderfully and is nutty, sweet and rich (something we definitely look for in cookies.)
White flour is heavily refined and stripped of its natural fibers making it a quick release carbohydrate and has little to no nutritional value. So not only are you ditching the white flour, but you are replacing it with something that’s very nutrient dense.
Almond flour is made with whole almonds that have been dried and ground into fine flour. It is high in protein, vitamins, and minerals such as magnesium and Vitamin E. It is also rich in fiber and natural fats that will slow down the absorption of any sugar alternative that is added to the mix.
3. Cane Sugar for the coating as opposed to white sugar!
We all know that white sugar is not good for us. That goes without saying, it is heavily refined and usually void of any nutrients. Now, cane sugar is still sugar, so it’s not recommended in high quantities, but it is definitely higher in nutritional value than refined white sugar. And due to the apple and almond flour’s natural sweetness, this recipe doesn’t need as much sugar as your traditional doodle.
4. Coconut Oil, as opposed to butter, margarine or whatever shortening, is being used!
Coconut oil is still a saturated fat, and we will tell you that everything needs to be in moderation, including coconut oil. But it is a much healthier option than commercial butter, margarine, or shortening which is full of artery-clogging trans fats.
Not to mention, no animals needed, so this recipe can be made completely vegan (replace the egg with flax egg)! We aren’t going to tell you NO butter because sometimes cookies need a little bit of substance, so, if you want you can use butter in this recipe, just make sure it’s grass-fed or organic butter. Happier cows = happier eating!
And guess what guys, it’s free from barrel scraped, left-over, wine making process residue! Yay!
Why Choose a Healthy, Gluten Free Snickerdoodles Recipe?
Now you know why you should opt for healthier alternatives, but you might be thinking… well, why really? I only need one cookie, it could be my little treat for the day, especially after eating healthy all day, and I know it’s going to taste better than your ‘free from everything’ doodle.
But, what if this treat is a daily habit, don’t you want to build healthier habits over time? And who said that we couldn’t change the taste of the doodle…just try our way. We PROMISE, it will change the way you think about it. Our recipe is nutty, sweet, packed with apple and blood sugar balancing cinnamon, better sugar substitutes, it’s still crinkly, rich and full of flavor.
Oh, yeah, and did we mention way easier to make. C’mon, give it a chance!
Apple Snickerdoodle Recipe
If we have enticed you enough, check out our recipe for Apple Snickerdoodle below:
- 4-5 tablespoons coconut oil, melted
- 3 tablespoons cane sugar
- 1/4 cup maple syrup
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups almond flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 apple, diced
- 1/4 cup cane sugar
- 2 teaspoons cinnamon
- Mix coconut oil, cane sugar, maple syrup, egg, vanilla and beat/mix until creamy.
- Sift together the remaining dry ingredients.
- Mix the wet in with the dry ingredients.
- Fold in the apple.
- Place in fridge for one hour to set or freezer for 15 minutes.
- Preheat oven 350 degrees F.
- Make 1 tablespoon balls and roll in the coating mixture.
- Flatten out on cookie sheet/parchment lined baking sheet.
- Bake 18-20 minutes and allow to cool.
*The cookies should be slightly browned when fully cooked. Make sure you give them enough time to cool, as they also need time to set.
Give these delicious cookies a try next time!
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