Paleo Snickerdoodle Cookies | Kingwood Moms

I was picked to be a part of Danielle Walker’s- Eat What You Love– Launch Team which means I got an advanced copy of her book to start recipe testing. I am beyond excited to get this opportunity! Like total fangirl moment when I got the news. Anyways we were given permission to release one recipe… It was really hard to choose one, which is where you guys helped vote.
These cookies melt in your mouth because of the cashew flour

Danielle Walker’s Paleo Snicker Doodle Cookies:

4 1/2 Tablespoons maple sugar
5 teaspoons ground cinnamon
1 1/4 cups cashew flour
3 Tablespoons coconut flour
2 Tablespoons arrowroot powder
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
1/4 cup pure maple syrup
1/4 cup palm shortening
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F, Line two baking sheets with parchment paper. In a small bowl, combine 1 1/2 Tablespoons of the maple sugar and 3 teaspoons cinnamon and set aside. In a food processor, combine the remaining 3 tablespoons maple sugar, the cashew flour, coconut flour, arrowroot, the remaining 2 teaspoons cinnamon, the cream of tartar, baking soda, and salt. Pulse 5 times. Add the maple syrup, palm shortening and vanilla and process for 15 seconds, until combined. Transfer the processor bowl to the fridge and chill the dough for 1 hour.

Using a tablespoon, scoop out the dough and roll it in into balls, then roll the balls in the cinnamon sugar to coat. Place on the prepared baking sheets, spacing them evenly to allow for spreading.

Bake one sheet at a time for 10 to 12 minutes, rotating the sheet halfway through baking, until the cookies are golden brown around the edges. Cool the cookies on the sheets for 10 minutes then transfer them to a wire rack to cool completely.

Store the cooled cookies in an airtight container in the refrigerator for 2 weeks, or in the freezer for 6 months.

**Tidbits: Coconut Sugar may be substituted for the maple sugar, however, will be darker in color and will have a different flavor.
“Reprinted with permission from Danielle Walker’s Eat What You Love: Everyday Comfort Food You Crave by Danielle Walker, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House LLC.”

–I subbed Almond Flour for Cashew Flour, and Ghee for Palm Shortening, as well as made the original recipe and both turned out delicious–

**I have permission to publish this recipe. These are my own photos of cookies that I made.**

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