I'm not sure snickerdoodles are technically considered a holiday cookie, but they are my holiday cookie. We might get coerced into making gingerbread cookies too, but these are for us. We were going to make paleo cookies, but since we added butter, these snickerdoodles aren't quite paleo.
The ingredients for this recipe aren't quite as interesting as some of our others since we had to buy them all (except the eggs), but that doesn't diminish the yumminess of the cookies. We used almond meal, baking soda, butter, eggs, vanilla, and, of course, cinnamon.
You know our motto: "Let's be lazy," so for mixing, all we did was add all of the ingredients to a bowl and mix them all together. Because of how dry these cookies are, we just used a spoon to mix them, rather than a mixer.
We preheated the oven to 350 before mixing. We rolled the batter into balls with about a 1 inch diameter. Then flatten the cookies however you wish (I used my hand but then, I'm eating them so I don't care about germs). Then place in the oven and cook them for 12-15 minutes.
Once they are done, go ahead and feast. I will say, that if you feel like experimenting, you might want to add another 1/4 cup of butter and 1 less egg, because they tasted a bit dry.
- 2 cups Almond Meal
- 1/4 cup butter, melted
- 2 egg
- 1 teaspoon vanilla
- 1/4 tsp baking soda
- 3 heaping tablespoons cinnamon
- Preheat oven to 350.
- Combine all ingredients.
- Roll into balls and place on cookie sheet.
- Flatten cookies so that they are about half an inch thick.
- Bake for 12-15 minutes.