Snickerdoodles for Risk Averse Almond Flour Bakers

Before D, Bigfoot love baking for feeling of make something out of nothing. Now w. use alternative flours, more like feeling of Make Something Out of Eight Dollars. And since almond flour so dear, not want make anything crappy. Ever.

Mitigate risk w. Comfy Belly, friend of friend web site w. many low(er) carb yum baked goods recipes bc Comfy Belly child have Crohn’s Disease/use alternative flours, sweeteners.

Today snickerdoodles. Wow! Good! Jack arrive home, gobble up seven. Actually say unprompted Wow! These are delicious! Boy correct. This snickerdoodle chewy, buttery, perfect. Also sturdy! Also easy for dairy-free/vegan if swap Earth Balance or coconut fat for butter.

As recipe written, probably 4g CHO/each. Bigfoot require extra sugar & cinnamon dust bath, so 4.5g CHO/each. Other change = sprinkle flaky salt on top before squash with glass, because always prefer salty sweets. Ample sodium how Bigfoot  keep blood pressure from drop too low after drink so much kale. (<–Link bc still need help.)

Sans further ado:

IMG_7066-1-1

Really you should use the recipe on Comfy Belly, but here’s my method: Heat the oven to 350. Whisk together group A in a bowl; cream together group B with a mixer. Add A to B and mix well. With the mixer. Transfer the resulting sticky cookie dough to a smaller bowl unless you have an eerily empty freezer and freeze for 10-15 minutes to facilitate handling. Meanwhile, mix duo C together in a shallow dish and cover 2 cookie sheets with parchment or Silpat mats.

Always show math: almond flour 24g + maple syrup 70g + sugar 25g = 119g CHO total divided by 27 cookies = 4.29g CHO/cookie but call it 4.5g CHO.

When the dough is stiff enough to handle, use your #70 gelato scoop to form balls and toss the balls in the cinnamon sugar and place on the prepared cookie sheets with at least 1.5" between them. Sprinkle with flaky salt. Squash with a glass. Bake for 10-12 minutes. It will smell great. Cool on racks. Be a hero.

When the dough is stiff enough to handle, use your #70 gelato scoop to form balls and roll the balls all around the cinnamon sugar. You can see my dough was really too sticky to handle but that was OK.

and place on the prepared cookie sheets with at least 1.5" between them. You can see my dough was really still too sticky to handle much. Sprinkle with flaky salt. Squash with a glass. Bake for 10-12 minutes. It will smell great. Cool on racks. Be a hero.

Place on the prepared cookie sheets with  about 1.5″ between them.

and place on the prepared cookie sheets with at least 1.5" between them. You can see my dough was really still too sticky to handle much. Sprinkle with flaky salt. Squash with a glass. Bake for 10-12 minutes. It will smell great. Cool on racks. Be a hero.

Sprinkle with flaky salt. Squash with a glass. 1/3″ thick seems right.

Bake for 10-12 minutes. Your house will smell great. Cool on racks. Be a hero.

Bake for 10-12 minutes. Your house will smell great. Cool on racks. Be a hero.

Mom, you're my hero.

Mom, you’re my hero.

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14 responses to “Snickerdoodles for Risk Averse Almond Flour Bakers

  1. Kay T.

    These sound and look delicious. Do you have a brand of almond flour to recommend? I haven’t tried working with it yet.

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    • I use Bob’s Red Mill but most of the GF baking web sites recommend against it. I don’t know why yet.
      I guess there is a finer type for super-baking.

      Like

  2. Mary M

    I mixed the dough before I checked you math. Two c of almond flour is 227 g, not 330. Unless I’m misreading your writing? Off to add some more of everything else to my dough…

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    • Mary M

      Also, Honeyville sells a nice almond flour. Finer than Bob’s, also no skins.

      Like

    • err-sorry about that. i can’t imagine how i got from 28g in 1/4 cup, call it 30 = 120g per cup multiply 120 by 2 for 2 cups =…330g? hmmm.

      i hope you liked your one and a half batches of cookies!!

      Like

      • Mary M

        Never met a cookie I didn’t like. Extra boys around because no school today, so extra cookies will come in handy.

        Like

  3. Those look so good! I admit I’ve never baked with almond flour but I think it’s time to try. 🙂

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  4. Pancreastic Mom

    Mmmmm…love cinnamon. And I have a bag of almond flour in the fridge, untouched since the fairly (I thought) yummy chocolate dessert that I baked for my sweet girl that she (and rest of family) did not like so I ate all of it. These sound like a great thing to try!

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  5. Will try them because your recipes are trustworthy! I tried the eggy almond pancakes and Riley loved them-seriously he double thumbed up.

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  6. Looking forward to trying these! And I totally get the almond meal 8$ reference! I suffered legit sticker shock first time I bought the stuff …

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  7. These look great! Love almond flour and will try them out.
    FYI, someone just pointed me to an almond/coconut flour (OK, Paleo) cookbook for kids that looks interesting: http://www.amazon.com/dp/B00CBRRCWE/ref=pe_245070_24466410_M1T1DP

    Like

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