Snickerdoodles

Perfectly spiced and low in sugar, these chewy, festive cookies are sure to satisfy those Christmas cookie cravings…without the blood sugar crash.

Let me be clear and say I am the first one to be serving traditional cookies (made with all the sugar and refined flour) on Christmas, but what about the weeks leading up to that special day?

I want Christmas cookies in my mouth all month long!

Unfortunately, when you’re on a TTC journey, eating Christmas cookies on the daily doesn’t support the goal of optimizing your body to bring a healthy bundle of joy into the world.

These Snickerdoodle cookies are my response to this conundrum.

They are chewy, nicely spiced and delicious. However, since they’re made with almond flour and coconut sugar, they have less of an impact on your blood sugar compared to traditional snickerdoodles.

Remember, balanced blood sugar is important for regulating hormone balance and supporting fertility.

So, get cozy, put on that Christmas music, light a fire and get baking!

Snickerdoodles

Makes: 20 cookies

Ingredients:

• 8 tbsp (1 stick) butter

• ½ cup coconut sugar

• 1 egg

• 1 tsp vanilla extract

• 1 ⅔ cup almond flour

• ½ tsp baking soda

• ½ tsp cream of tartar

• ½ tsp salt

• 1 tsp cinnamon

• 1 tsp ginger

• ¼ tsp nutmeg

• ¼ tsp cardamom (optional, this gives the cookies a floral note)

• Cinnamon sugar:

  • 1/4 cup coconut sugar

  • 1 tbsp cinnamon

Supplies:

• Large mixing bowl

• Small mixing bowl

• 2 baking sheets

  • Dark metal baking sheets are my favorite to bake with

• Parchment paper

• Spatula

• Whisk

• Small cookie scoop

• Small saucepan

Directions:

1. Prepare two baking sheets by lining them with parchment paper. Set aside

2. Place the stick of butter in a small saucepan and melt over medium low heat. Then pour into your large mixing bowl and add the coconut sugar, egg and vanilla extract. Whisk until smooth.

3. Next, add the almond flour, cream of tartar, salt, baking soda and spices (cinnamon, ginger, nutmeg and cardamom).

4. Mix together with a spatula until well combined and no streaks of almond flour remain.

5. Place the bowl into the refrigerator and chill for 30-60 mins.

6. While the dough chills, preheat your oven to 350 F.

7. In a small bowl, whisk together the coconut sugar and cinnamon. Using a small cookie scoop, or approximately 1 rounded tablespoon, scoop the cookie batter then roll it in the palm of your hands to form a ball. Drop the ball into the cinnamon sugar mixture and roll it around until it is thoroughly covered. Place it on the baking sheet and repeat the process with the remaining dough, spacing each cookie at least 2 inches apart.

8. Place the pan into the preheated oven and bake for approximately 8-10 minutes. Remove from the oven and allow to cool on the pan for 10 minutes before removing to a wire rack to finish cooling. These cookies are best stored in the fridge. Enjoy!