Do you have a favorite cookie? Mine has always been snickerdoodles. To me, a snickerdoodle is everything that is great about a cookie. It has a soft, chewy texture with just a little bit of crisp around the edges and a sugary sweetness that just melts in your mouth…. Oh sorry my mouth just started watering! These Snickerdoodle Cookies are paleo AND AIP-friendly with a stage-1 reintroduction.
Snickerdoodles are my mom’s favorite too, so we used to make them a lot around Christmas time while I was growing up. I have such fond memories of baking together with my mom, so I was inspired to try and recreate the cookie of my childhood that was completely free of major food allergens and refined sugar. Let me tell you… no only did I do just that but you wouldn’t even know these cookies are grain and refined sugar free! When I first gave one to my mom to test taste her eyes got wide as she said she couldn’t believe these were paleo and AIP-reintro!
If you’re looking for other Christmas cookie recipes, check out my allergen-free Gingerbread Cookies!
Snickerdoodle Cookies (Paleo/ AIP Reintro)
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes 3 dozen cookies
Ingredients
Dry Ingredients
1 ¼ cup cassava flour
1 cup tigernut flour
½ cup tapioca flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 TBS gelatin
Wet Ingredients
1 cup coconut oil, room temperature
1 ¼ cup coconut sugar
2 egg yolks, AIP stage-1 reintroduction
¼ cup unsweetened applesauce
1 tsp vanilla extract
3 TBS coconut sugar
1 TBS ground cinnamon
Directions
Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone mats.
Mix together all of the dry ingredients in a bowl and set aside. In a separate large mixing bowl, beat the coconut oil on medium speed using a hand-held mixer or a stand mixer until smooth and creamy. Next, beat in the coconut sugar until fully dissolved and creamy. Add in the egg yolks, apple sauce, and vanilla and beat until fully combined. While beating the wet mixture on low speed, carefully add the dry ingredients to the wet until fully combined.
In a small bowl mix together the cinnamon and remaining coconut sugar. Using a spoon, scoop out about 1-2 tablespoons of mixture into your hand and roll into a ball. Roll the dough in the cinnamon sugar mixture and place on the baking sheet. Continue this process with the rest of the dough, placing the cookies an inch apart on the baking sheet.
Bake the cookies for 8 – 10 minutes or until they start to brown on the edges. Leave on the baking sheet for a few minutes before transferring to a wire rack to cool.
2 Comments
I there any way to do these on stage 1 with no egg yolk? Any substitutions for egg yolk? Gelatin egg? Thanks. 🙂
You could try a gelatin egg (1tbs gelatin + 3tbs hot water)! If it makes the dough is too sticky, try adding a bit more tapioca and tigernut flour, but since this dough doesn’t need to be rolled out I don’t think that would be an issue!
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