Yummy Snickerdoodles

Mike’s diabetes diagnoses and his intent to treat (and reverse) his condition with food has brought many challenges. We don’t eat wheat flour or sugar so traditional cookies are not on the ‘can have’ list. But I’ve learned a few tricks along the way to a healthier lifestyle and below is a recipe I hope you’ll enjoy.

1 3/4 cup almond flour
1/4 cup coconut meal
1/4 cup Truvia
1 tbsp cinnaman
1/2 tsp baking soda 1/4 tsp cream of tartar
1/2 cup melted or very soft butter
1 tbsp vanilla (I used homemade vanilla. Yum!)
1 egg
2 tbsp Chia seeds

Mix all ingredients in a bowl. Cover and let rest in the refrigerator for 15 to 30 minutes. Place equal amounts onto a parchment lined cookie sheet. Press and shape each cookie to be uniform in size. Place them close together, almost touching. They won’t spread in the pan. Bake 350 degree oven for 11 minutes. Remove from oven. Cool slightly. Remove cookies to cool on a plate or cooling rack.

Place all ingredients in a bowl and mix together.
Place all ingredients in a bowl and mix together. Simple as that.
Sorry I don't have any after shots of the cookies... we ate them!
Snickerdoodle batter – Sorry I don’t have any after shots of the cookies… we ate them!

Almond flour costs close to $10 for a 4 cup bag. I can get bulk almonds for $6.50 a pound. I’m experimenting with grinding my own almond flour. My flour wasn’t uniform in size. I had some bits that were larger, but that was ok for this recipe.

I ground the almond flour.
I ground the almond flour.

This recipe has healthy fat and nut protein in it, in addition to the protein from the egg. The Chia seeds are considered a super food. When chia gets wet it becomes gelatinous. This recipe without the chia would tend to be dry and each cookie would break up easily. The chia helps hold each cookie together, replacing the gluten in wheat flour in regular cookies. This recipe is gluten free.


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