I had a house full of people this week and I pulled deep into my reserves of ‘what can I make in about 15 minutes ‘ recipes. There are blueberry scones that I can make in a snap, if I don’t get too distracted and forget to add the sugar. They’re versatile enough to be made with a gluten-free flour blend and if I set the timer and don’t ignore the timer, I can get them made, in and out of the oven in about 30 minutes. For baked goods that just about makes me a wizard.

There are my I Need A Cookie Right Now Cookies. A dough that whisks together to soft and glossy but bakes into soft and chewy. They’re covered in a cinnamon sugar that makes them little comfort bites for everyone. These snickerdudes also happen to be grain-free with very little refined sugar thanks to almond flour and maple syrup and come from one of my most used baking book, Sweet Laurel.

I don’t just love these cookie for the speed. They’re nutty and moist, sweet with maple syrup and really simply spiced.

I love that they’re just liiightly crisp around the edges and chewy soft on the inside. And unlike most butter dough cookie recipes, this dough doesn’t need to be refrigerated before its baked. It can go straight from batter to scoop to oven – and out come these soft little darlings.

Cookies on the quick and the wholesome ingredient make them basically health food, right?

I hope your week is chugging along. More from me to you soon!

Almond Flour Snickerdoodle Cookis

Prep Time: 0 hours
Cook Time: 0 hours
Total Time: 0 hours

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Ingredients

Scale

3 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 tablespoon pure vanilla extract
1/4 cup turbinado or date sugar + 1 teaspoon ground cinnamon

Instructions

Place a rack in the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a large bowl whisk together flour, salt, baking soda, and 1/2 teaspoon cinnamon. In a medium bowl gently whisk together oil, maple syrup and vanilla. Add the wet ingredients all at once to the dry ingredients and stir until the dough comes together. The dough will seem wet and soft. That’s right!
In a small bowl mix together turbinado or date sugar and remaining cinnamon.
Using a tablespoon cookie scoop, scoop dough into balls and toss in the cinnamon sugar to coat completely. Place on the prepared cookie sheet about 2-inches apart. Bake for about 10 minutes, until just golden brown around the edges. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before transferring to a cooling rack to cool completely before stacking and storing.
Store in an airtight container at room temperature for up to 4 days or freeze, double wrapped in plastic for up to a month.