lexi.r.watson November 17, 2023
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paleo snickerdoodle

Today, I have a delicious recipe for you that will not only satisfy your sweet tooth but also support your brain health! As a certified functional medicine practitioner and brain health specialist, I understand the importance of nourishing our bodies with wholesome ingredients that revitalize the brain, contribute to our overall wellbeing, and taste amazing. I’m excited to share a paleo snickerdoodle recipe, from Erin Lives Whole, that’s not just a treat for your taste buds but also a boost for your brain. These snickerdoodles are one of my go-to brain-boosting desserts that can help you achieve the mental clarity and sustained energy you desire, all while indulging in the delightful flavors of the classic snickerdoodle. So, let’s dive into this brain-boosting and mouthwatering recipe!

paleo snickerdoodle

Simply Sweet Paleo Snickerdoodles

Indulge in the ultimate paleo snickerdoodle experience, designed to support your brain health. These delicious cookies are created with wholesome, brain-busting ingredients, such as almonds. Enjoy the perfect blend of cinnamon and sweetness, all while nourishing your mind and satisfying your sweet cravings.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 cookies

Ingredients
  

  • 1 ¼ cup almond flour
  • 3 Tbsp coconut flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cream of tartar
  • ¼ cup coconut oil (melted)
  • ¼ cup maple syrup (room temp)
  • 1 tsp vanilla
  • 2 Tbsp coconut sugar
  • 1 tsp cinnamon

Instructions
 

  • Preheat oven to 350F and line baking sheet with parchment paper or grease.
  • In a medium bowl, mix together almond flour, coconut flour, baking powder, salt, and cream of tartar.
  • In a small bowl, mix together coconut oil, maple syrup, and vanilla.
  • Add wet ingredients to dry and stir until combined. Set aside.
  • In a small bowl, mix together coconut sugar and cinnamon.
  • Roll 2 tablespoons of dough in hand to form ball and then roll in cinnamon sugar mixture.
  • Place on parchment paper and flatten gently.
  • Bake for 10-12 minutes or until slightly golden brown.
  • Store in airtight container on counter for up to 1 week.

To view the original recipe, click here.

And a few quick tips for you! First, I use the smallest size of these cookie scoops to make the cookies all the same size and cut down on my prep time. Then, I like to pop mine in the microwave for about 10 seconds before enjoying. They get so gooey and literally melt in your mouth.