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It's almost CHRISTMAS!!! I am so excited! I have been baking all week! If you follow me on Instagram, you've seen the beautiful pecan pie I made! I seriously cannot even believe it turned out so well! I know - I'm a food blogger and recipe innovator. I shouldn't confess to that. But, I am also a human and frankly, pies are not my strong-suit. Just ask Mo. Poor guy. He's been the guinea-pig for some epic fails. LOL!

Anyway! Enough about pie! Let's talk COOKIES!

I asked Mo what kind of cookies "Santa" wanted this year and without hesitation his response was "Snickerdoodles with white flour!" Ha! I laughed and then said, "Wait... Really?" Not out of shock, but because he was very adamant about me using white flour instead of almond, etc. I have zero issue with this so long as we're able to use a high quality organic, unbleached, un-enriched flour. Remember: the ultimate goal for us in our home and for our clients is that we eat as unprocessed as possible. And this is the issue we have with run-of-the-mill flours - they have all been so processed via being bleached, enriched, run through machine after machine... THIS is what denatures tha nutrition and why they cause so much digestive upset for people. I'm not saying gluten-intolerance or sensitivity or full-on celiac is not real!! But what I am saying is that if we focus more on unprocessed grains/flours - meaning as little heat as possible has been applied to to them to get them from grain form to flour form, we probably would not have the "gluten epidemic" we've experienced in the last several years. Not intending to preach - just "food for thought..." Pun intended! 🙂

So, based on his request, I thought it would be fun to try a Primal version - using an organic, unbleached, un-enriched white flour (I used Bob's Red Mill) and a grain free and gluten free Paleo version - using almond flour.

So, I made both batches, set each cookie side by side and had Mo taste them, without telling him which was which. Guess which one he liked the best? ...the Paleo. He liked the Primal too - but said the Paleo was more doughy and he LOVES doughy anything!

So if you like a softer cookie - Paleo is the way to go! If you like a crunchier cookie - Primal all the way!

So, sounds like Santa will be getting Paleo cookies at the Brossette's this year! Hope you all enjoy!

HAPPY HOLIDAYS!

Yields1 Serving

Primal Snickerdoodle Cookies
 1 stick unsalted Kerrygold butter
 ½ cup coconut sugar + 2 tbsp for rolling cookies in
 1 cage free egg
 1 tsp vanilla extract
 1 ⅓ cups unbleached, organic all purpose white flour
 1 tsp cream of tarter
 ½ tsp baking soda
 ½ tsp salt
 2 tbsp ground cinnamon
Paleo Snickerdoodle Cookies
 2 cups almond flour
  tsp salt
 ¼ tsp baking soda
 5 tbsp coconut oil, melted
 ¼ cup raw, local honey
 1 tbsp vanilla extract
 2 tbsp coconut sugar
 2 tbsp ground cinnamon

Primal Snickerdoodle Cookies
1

Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.

2

In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.

3

In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.

4

While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.

5

When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.

6

Put each cookie on the baking sheet and bake for approx. 15-17 minutes.

7

Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.

8

Store in an airtight container for 5-7 days.

Paleo Snickerdoodle Cookies
9

Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.

10

In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.

11

In a small bowl mix the coconut sugar and cinnamon together, set aside.

12

Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.

13

Place on cooking sheet, and flatten - using the bottom of a cup sprayed with coconut oil cooking spray.

14

Bake for 7-8 minutes.  Allow to cool on the pan for 10 minutes - they will firm up to the perfect texture.

15

Store in an airtight container for 5-7 days.

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Ingredients

Primal Snickerdoodle Cookies
 1 stick unsalted Kerrygold butter
 ½ cup coconut sugar + 2 tbsp for rolling cookies in
 1 cage free egg
 1 tsp vanilla extract
 1 ⅓ cups unbleached, organic all purpose white flour
 1 tsp cream of tarter
 ½ tsp baking soda
 ½ tsp salt
 2 tbsp ground cinnamon
Paleo Snickerdoodle Cookies
 2 cups almond flour
  tsp salt
 ¼ tsp baking soda
 5 tbsp coconut oil, melted
 ¼ cup raw, local honey
 1 tbsp vanilla extract
 2 tbsp coconut sugar
 2 tbsp ground cinnamon

Directions

Primal Snickerdoodle Cookies
1

Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.

2

In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.

3

In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.

4

While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.

5

When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.

6

Put each cookie on the baking sheet and bake for approx. 15-17 minutes.

7

Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.

8

Store in an airtight container for 5-7 days.

Paleo Snickerdoodle Cookies
9

Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.

10

In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.

11

In a small bowl mix the coconut sugar and cinnamon together, set aside.

12

Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.

13

Place on cooking sheet, and flatten - using the bottom of a cup sprayed with coconut oil cooking spray.

14

Bake for 7-8 minutes.  Allow to cool on the pan for 10 minutes - they will firm up to the perfect texture.

15

Store in an airtight container for 5-7 days.

Snickerdoodles – 2 ways!