Molasses Snickerdoodle Cookies / AIP
An AIP / Paleo compliant snickerdoodle cookie that brings molasses and vanilla to the plate. Perfectly soft and crumbly with that great snickerdoodle flavor.
Dry
Wet
Topping
Instructions
-
Dry Ingredients
- Preheat oven to 350 degrees
- Combine all dry ingredients in non-reactive bowl.
- Stir with fork until totally combined.
-
Wet Ingredients
- Warm coconut oil in microwave for 10 seconds, just to slightly soften.
- Combine all wet ingredients in non-reactive bowl.
- Mix with a spatula until ingredients are fully incorporate. This will resemble a thick paste.
-
Mix and Bake
- Add wet ingredients to dry ingredients.
- Mix with spatula until fully incorporated.
- The mixture will appear dry and sandy.
- Form by hand into ping-pong sized balls. Compress so they stick together.
- Place on non-stick baking sheet, two inches apart.
- Bake at 350 degrees for 8-12 minutes until the edges of the cookies are lightly browned.
- Sprinkle with cinnamon / sugar mix.
- Cool on the cookie sheet.
- Removing before cooled will cause the cookies to fall apart.
- The cookies will set while cooling.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 214kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 8.7g44%
- Sodium 135mg6%
- Potassium 130mg4%
- Total Carbohydrate 20.9g7%
- Dietary Fiber 4g16%
- Sugars 6.4g
- Protein 3.2g7%
- Calcium 26 mg
- Iron 0.9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
