The final installment of this Christmas cookies series is here! If you've missed out so far, check out my recipes for GAPS legal Christmas Wreath cookies and Buckeye cookies.
This week's cookie: Snickerdoodles! Snickerdoodles are a mixture of tart and sweet. They are another cookie I grew up making at Christmastime, and this one also passed the family taste test! This is a full GAPS recipe, although some people on Stage 5 may be able to have it.
And as with all treats, this should be enjoyed occasionally, and not become a staple (really hard to do when you taste them!) So without further ado, my GAPS legal Snickerdoodle cookie recipe. Your taste buds will thank you!
GAPS Legal Snickerdoodle Cookies
Makes about 2 dozen cookies
Ingredients:
4 cups almond flour
4-6 TBS whey
4 TBS date paste (I use this)
9 oz butter, softened
1 TBS baking soda
1 tsp pure vanilla extract
1 tsp cinnamon
A note on the date paste: I have used this brand for a couple years and have found it to be clean and not cause any reaction in me. You can also make your own date paste by soaking dates in warm water and processing them in a high-speed blender. I have tried it, but have not had the same kind of success or smoothness with this method. I was glad to find this paste, which I use instead of honey when I must bake something for a GAPS treat (I don't bake with honey, it changes the properties).
Directions:
Mix 4 cups of almond flour with 4-6 TBS of whey (enough to moisten it, amount depends on how dry the flour is)
If you don't have whey on hand, you can strain it from yogurt. Use a cloth folded several times to separate it. Here is a picture of some whey I strained for this recipe (1/2 gallon of my homemade yogurt yields about 1 quart of whey if you let it drip all night).
Let the almond flour ferment for 24 hours. After 24 hours the fermented almond four is ready to use. If you aren't going to use it right away, you can store it in the refrigerator for about a week. When your flour is fermented, it's time to make the cookies! Soften the butter and add the date paste (I use this).
My butter got a little too warm! Try to avoid that, it's better to have it soft, not melted!
Beat the butter and date paste with a mixer for 5-10 minutes until it is fluffy and thicker.
Next, add the vanilla, baking soda, and cinnamon, mixing until well blended. Finally, add the fermented almond flour. Stir until ingredients are roughly mixed.
Continue to mix and break up any almond flour clumps. I found a potato masher to be excellent for this.
Roll the mixture into 1 inch balls with your hands and place on a cookie sheet lined with parchment paper.
Bake at 350° for 9-11 minutes
You want them to be lightly toasted, but if they get too brown, they will taste like burnt almonds.
Remove from oven, and using the bottom of a clean glass (NOT buttered), press gently on the cookies to flatten them a little. This will also create the beautiful patterning seen.
When they have cooled, carefully sprinkle with a little cinnamon to garnish.
A note on storage:
These cookies are moist! Allow your snickerdoodles to cool fully before you store them or they might get a little soggy.
Don't get me wrong—they are still good, even if they get a little soggy!
However, this may not be a problem as you may not have any left to store!
Enjoy!
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GAPS Legal Snickerdoodle Cookies
ingredients:
- 4 cups almond flour
- 4-6 TBS whey
- 4 TBS date paste (I use this)
- 9 oz butter, softened
- 1 TBS baking soda
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- A note on the date paste: I have used this brand for a couple years and have found it to be clean and not cause any reaction in me. You can also make your own date paste by soaking dates in warm water and processing them in a high-speed blender. I have tried it, but have not had the same kind of success or smoothness with this method. I was glad to find this paste, which I use instead of honey when I must bake something for a GAPS treat (I don't bake with honey, it changes the properties).
instructions:
How to cook GAPS Legal Snickerdoodle Cookies
- Mix 4 cups of almond flour with 4-6 TBS of whey (enough to moisten it, amount depends on how dry the flour is)
- If you don't have whey on hand, you can strain it from yogurt. Use a cloth folded several times to separate it. Here is a picture of some whey I strained for this recipe (1/2 gallon of my homemade yogurt yields about 1 quart of whey if you let it drip all night).
- Let the almond flour ferment for 24 hours. After 24 hours the fermented almond four is ready to use. If you aren't going to use it right away, you can store it in the refrigerator for about a week.
- When your flour is fermented, it's time to make the cookies! Soften the butter and add the date paste (I use this).
- My butter got a little too warm! Try to avoid that, it's better to have it soft, not melted!
- Beat the butter and date paste with a mixer for 5-10 minutes until it is fluffy and thicker.
- Next, add the vanilla, baking soda, and cinnamon, mixing until well blended. Finally, add the fermented almond flour. Stir until ingredients are roughly mixed.
- Continue to mix and break up any almond flour clumps. I found a potato masher to be excellent for this.
- Roll the mixture into 1 inch balls with your hands and place on a cookie sheet lined with parchment paper.
- Bake at 350° for 9-11 minutes
- You want them to be lightly toasted, but if they get too brown, they will taste like burnt almonds.
- Remove from oven, and using the bottom of a clean glass (NOT buttered), press gently on the cookies to flatten them a little. This will also create the beautiful patterning seen.
- When they have cooled, carefully sprinkle with a little cinnamon to garnish.
- A note on storage:
- These cookies are moist! Allow your snickerdoodles to cool fully before you store them or they might get a little soggy.
- Don't get me wrong—they are still good, even if they get a little soggy!
- However, this may not be a problem as you may not have any left to store!