NOTE (Sept 2011): This recipe was published in December 2010. It is quite popular and so I wanted to let you know I have modified it some since and wanted to share those modifications with you.
- I will mainly use dextrose (get at your local beer supply store) instead of honey, but either works.
- May take up to 11 minutes to cook (instead of 8 minutes). Just watch. They should be golden. I usually use convection, but if you use regular, just keep an eye on them.
- This recipe yields about 24 cookies depending on how big you make them.
- I do stress using the Honeyville brand of almond flour (get online). It seems to work the best.
- Let them sit on the stoneware to cool before removing them.
- I find that having the butter cold works better than at room temperature.
One of our first posts was my paleo chocolate chip cookies. Those are super delish and I get a lot of compliments on them, but I’m always looking for ways to either improve or modify the chocolate chip cookie because we all know they are not created equal. On the Honeyville Almond Flour bag there is a recipe from Elana of Elana’s Pantry for chocolate chip cookies. Her recipe includes grapeseed oil and agave nectar, both of which I do not normally have in my kitchen and so I replaced them with what I did have. I also decided to try this same recipe and modify to make Snickerdoodles. They turned out delicious!!
- 2 1/2 cups of almond flour
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of baking soda
- 1/2 cup of butter*
- 2 to 3 teaspoons of vanilla
- 1/3 to 1/2 cup of honey
- 3/4 cup of dark chocolate (you can also use chips and then chop them up into small pieces)
Combine the flour, salt, and soda and set aside. In a separate bowl, mix the butter, vanilla, and honey together.
Slowly add in the dry ingredients. Then stir in the chocolate.
Scoop into small balls onto a cookie sheet and bake at 350 for about 8 minutes. Make sure to press cookies flat before cooking as they won’t “melt” flat.
For the Snickerdoodles, omit the chocolate and add in 1/2 teaspoon of cream of tartar and 2 to 3 teaspoons of cinnamon to the dough. Bake at 350 for 8 minutes.
*If you do not want to use butter, my friend Peggy used walnut oil instead and those also turned out wonderfully. Enjoy!!