Hi guys!
We’re officially back from New Orleans and back to school and work and all that. Bleh, real life.
But we had the best time! My boys are already talking about going back next year and I’m so excited they love it (and New Orleans) as much as I do.
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Still hanging in there with the New Years resolution? Finished with that Whole 30 but still trying to eat a cleaner, maybe paleo diet? I have the perfect sweet treat recipe for you!
Earlier in the year, I got into a bad habit of buying pre-made paleo goodies. Which are super tasty but also super expensive. Especially when you go through a bag of paleo cookie dough macaroons in, like, 10 minutes.
It is definitely a problem.
So I have gone back to making our sweets in an effort to save some cash and we are back to loving having the homemade treats around!
I’ve been making a batch of these Paleo Chocolate Chip Cookies on Sunday nights so that we have a sweet (but still paleo) snack hanging out on the counter all week. My husband loves them, even my kids love them! The only problem is that they seem to be disappearing within a couple days instead of lasting the whole week!
And it is probably my alltime favorite paleo recipe. I mean, it’s a cookie filled with chocolate so what’s not to love?!
If you’ve tried a lot of paleo cookie recipes, you probably know that most paleo cookies either have a grittiness to them or a weird oily feel but these are so beyond perfect. I’ve sent them to work with my husband several times and not one person guessed they were paleo. And then they all beg for another batch. They look, taste, and feel just like a regular non-paleo chocolate chip cookie!
This is also a really easy recipe with a really short ingredient list. They take no time to whip together and only bake for about 10 minutes! Serve them warm with a glass of your favorite paleo nut milk! I promise you won’t regret it!
I’m the Paleo Fanatic over at Food Fanatic! This Paleo Chocolate Chip Cookies recipe is one of many I’m sharing over there so make sure you check back!
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Gluten Free Snickerdoodles – easy gluten free Christmas cookie recipe! Soft and chewy cookies rolled in cinnamon sugar.
Snickerdoodles are and will always be my favorite holiday cookie.
I’m drinking a snickerdoodle iced coffee as we speak because I am that obsessed. How do you get me to buy something this time of year? Say it’s snickerdoodle flavored.
My husband had no idea what a snickerdoodle was the first time I made them and now, 10 years later, he still says, “What are those again? Ginger snaps? Sugar cookies?” every single year.
I wanted to make gluten free snickerdoodles this year because I’ve been trying to eat less paleo, more gluten free recently and have really been enjoying it.
The Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is perfect for recipes like this. I took the snickerdoodle recipes I use every year and substituted the Gluten Free 1-to-1 Baking Flour and they turned out perfect.
Can we talk about how much easier it was than adding rice flour, xantham gum, tapioca starch, potato starch, etc. all separately? This mix contains all of those plus whole grain sorghum flour and it actually contains 2 kinds of rice flour.
The protein in the sorghum flour gives an almost wheat-like texture and helps with browning so it’s perfect for using in cookies, cakes, or brownies!
If you love snickerdoodles as much as I do and have been on the hunt for a gluten free recipe, you will love this one! The texture is perfect!
Before you head to the store, print out a coupon for $1 off a Bob’s Red Mill product! I highly recommend this Gluten Free 1-to-1 Baking Flour, the almond meal, the coconut flour, the flaxseed meal, the hemp seeds… I could keep going!
As I mentioned, you use the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in place of your regular all-purpose flour so it’s a pretty standard cookie recipe.
Start by creaming butter and sugar together until light and fluffy. Add a couple eggs and the flour mix, cream of tartar, baking soda, and salt. Let that chill for about 10 minutes so that it’s easier to roll into balls.
Once it’s chilled, roll the dough into balls and roll the dough balls through a cinnamon sugar mixture. Then they get baked about 12 minutes, until they just start to turn golden brown.
Cream of tartar is what takes these cookies from regular sugar cookies to snickerdoodles! It creates a chemical reaction with the baking soda that keeps the cookies nice and chewy. Plus, it gives them that tang that we all love about snickerdoodles!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
