Inside Scoop: These grain and gluten-free snickerdoodle cookies are a much healthier alternative to the classic. Plus, they taste just like apple pie.
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 Gluten-free Snickerdoodle Cookies, you know they’re really quite delicious. Sugary, cinnamon-y, crackled and buttery.
No doubt why, traditionally a 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 this cookie wasn’t the best for you, but, most traditional cookies weren’t really made to be good for you, were they?
A note on 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.
We know that a traditional snickerdoodle cookie recipe may not be the best for you, but they sure are good, so having it as an occasional snack, no biggie. But, as nutritionists, we’re in the business of re-inventing your classics with healthier ingredients. So that’s why we’ve taken the classic snickerdoodle recipe and made it:
- Low in sugar/ no refined sugars
- Made with healthy fats
- High in fibre
WHAT’S UP WITH THESE APPLE PIE SNICKERDOODLE COOKIES?
We’re using almond flour as opposed to white flour, which isn’t the most commonly used flour replacement for white flour, but we wanted to whip up something that contained nuts as opposed to grains (Jenni has a grain sensitivity, and really loves cookies BTW). This makes these snickerdoodle cookies a great gluten-free alternatives, but still has a nutty texture and remains fluffy and delicious.
We’re also using cane sugar as the coating as opposed to white sugar. Now, cane sugar is still sugar, and does the exact same thing in the body as white sugar does, but because it’s less refined it still contains some of those wonderful nutrients that the processing in white sugar removes.
And guess what guys, its free from barrel scraped, left-over, wine making process residue! Yay!
This apple pie, gluten-free Snickerdoodle Cookie 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?
Give this tasty snickerdoodle a chance, and leave a comment below with your thoughts.
If you’re loving up this recipe, check out our Quinoa Banana Bread Recipe.
Gluten-free Apple Snickerdoodle
Mix coconut oil, cane sugar, maple syrup, egg, vanilla, flax egg and beat/mix together 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 350F.
Make 1 Tbsp balls and roll in coating mixture.
Flatten out on cookie sheet/parchment lined baking sheet.
Bake 20-25 minutes and allow to cool.
*The cookies should be slightly browned when fully cooked, you'll know they're cooked because they are a bit hard on the outside. Make sure you give them enough time to cool, as they also need time to set.
* To get the flax egg add 1 Tbsp of ground flax or chia seeds to 3 Tbsp of water and set aside for 5-10 minutes.