When a cookie has just the right amount of fat in it, it has a certain melty mouth feel. That’s the sweet spot! Snickerdoodles are a cookie I have loved since my twenties when I would order them at my favorite coffee shop. They were ginormous, so I would split them with Doug or my kids and savor my half.

What I love about Snickerdoodles is their simplicity. That vanilla cinnamon taste is comforting. They are a smooth cookie, straight up, with no chunks. Sometimes I’m in the mood for that! They take you buy surprise, because they look simple, but when you take a bite, and that melted feel begins in your mouth, and then the cinnamon vanilla warmth hits your taste buds, ahhhhhh heavenly!

Since I am a rebel at heart, my Snickerdoodles aren’t flat, but round and mounded, which makes them about a three bite sensation. That way I don’t have to split them in half to share. Plus, I dusted some Carob Powder on them before baking.

“Cacao ” Dusted Snickerdoodles

Preheat your oven to 350º degrees F.

Ingredients:

1/2 Cup Coconut Flour

1/4 Cup Avocado Oil or Melted Coconut Oil

3 Tablespoons of softened Coconut Butter (I used this)

2 Tablespoons of Coconut Sugar

2 Tablespoons of Honey

1 Tablespoon of Grass fed Gelatin (Like This)

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

1/4 Teaspoon of Vanilla Powder (or vanilla extract if not strict AIP)

Carob Powder for Dusting (I use this)

Directions:

Add the Avocado Oil or Melted Coconut Oil to a medium mixing bowl. Sprinkle with the gelatin, and with a hand held mixer, blend the olive oil and gelatin together. Add the softened Coconut Butter. I soften it by microwaving the glass jar ten to fifteen seconds. Add the coconut sugar and honey and blend until creamy. Now, add the coconut flour, baking soda, sea salt, cinnamon, cream of tartar, and vanilla powder. Blend with your hand held mixer.

Lay out a parchment lined cookie sheet, and with a tablespoon cookie scoop, scoop the cookies onto the parchment. Take 1 1/2 Tablespoons of Carob Powder and with a fine meshed strainer, dust the Carob Powder on top of the cookies. Bake in your preheated oven for ten minutes, or until the cookies are just golden brown on the edges.

Makes 10