Paleo Browned Butter Snickerdroodles

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I’ve tried to limit my posting of desserts, but every once in a while, I can’t resist.

I found this recipe on the Clean Eating With a Dirty Mind blog.  Tons of Paleo goodness. Main courses to snacks.  Sweet to savory.  Check it out when you have a chance. 

I’m a big fan of snickerdoodles.  Huge fan.  Really, with a name like Browned Butter Snickerdroodles, I just had to try it.  And here it is.

Makes approx 2 dozen

Ingredients

Dough
1 & 1/2 cups Almond Flour
1/4 cup Coconut Flour
1/4 cup Coconut Crystals (coconut sugar)
2 tsp. Cream of Tartar
1 tsp. Baking Soda
1/2 tsp. Cinnamon
1/4 tsp. Salt
1 cup Kerrygold Grass-Fed Butter Browned (1 block)
1  Egg
1/4 cup Honey
1 Tbs. Canned Coconut Milk, Full-Fat
1 tsp. Vanilla Extract
1/2 tsp. Apple Cider Vinegar

Rolling Mixture
1/4 cup Coconut Crystals
2 tsp. Cinnamon

Parchment paper

Directions

1. In a large bowl whisk together the almond flour, coconut flour, coconut crystals, cream of tartar, baking soda, 1/2 tsp. of cinnamon and salt, set aside

2. Brown the cup of Kerrygold Grass-Fed butter. Put the butter in a sauce pan and continue to whisk consistently over medium heat until the butter boils then turns brown and starts to give off a toffee like aroma. Immediately remove from heat so it doesn’t burn. Set aside and let cool. (I ended up putting the browned butter in the fridge to speed up the cooling.

3. In a separate bowl add the egg, raw honey, coconut milk, vanilla, and apple cider vinegar. Stir until combined. After the browned butter has cooled (you don’t want to cook the egg on accident because the butter is still too hot) stir it into this mixture.

4. Now pour the wet mixture in to the dry ingredients and stir until well combined. At this point you will have a dough that has a consistency similar to cake batter. Refrigerate the dough for 2-3 hours. It will harden and thicken up. You can even throw it in the freezer for a bit. Do not skip this step, I promise it will be worth it!  It makes the dough rolling much easier.

5. Prepare your rolling mixture in a small bowl.

6. After your dough has hardened, preheat the oven to 350 F and line a baking shcookies1eet with parchment paper, very important!  Grab a piece of dough and roll it in a ball, then roll it into the coconut crystal/cinnamon rolling mixture and place on the baking sheet. Lightly press the end of your palm into the dough to flatten it a tiny bit, don’t press too hard, you only want a slight indentation. The cookies will spread a bit while baking.

7.  Bake for 10-12 minutes, then let cool. I let mine cool on the baking tray because when I tried to transfer them to the cooling rack they were so soft they fell apart, but after they cooled on the tray they solidified and became easily moveable. Enjoy!

I was quite pleased with how these turned out.  I made them at the firehouse, and they were a huge success.  They really are a Paleo snickerdoodle.  I imagine they pair perfectly with a cup of coffe.  If it wasn’t 8:00 at night and if caffeine didn’t have an effect on me, I would confirm that hypothesis. I must warn you, these are dangerous.  As Vanessa, the recipe’s author, writes, “this recipe is outstanding.”  I second that.

Instead of baking up a batch of your typical full of grain, full of dairy, full of sugar cookies, try these out on the family.  Sure to be a hit.  Bet they won’t know it’s Paleo.

Happy eating!

Recipe found HERE.

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