Hallelujah. Snickerdoodles are in season!

Hallelujah. Snickerdoodles are in season!

By: Mandi Metzger, sweetestlemonade.com

Oh how I wish my favorite baked goods could grow on trees. Imagine just walking out to your backyard and picking a ripe cookie off the Snickerdoodle Tree. Then again, that would most likely lead me back to my fat days-and I'm not going back. If you want to know more about that, read my story here.

That's why I came up with these beauties. Gluten free and natural sweeteners make this cookie a delight in your mouth, but not a lifetime on your hips. You know what I'm talking about.

My Fear Of Cookies

Last time I tried to revolutionize the cookie world I created the Chocolate Chip Oatmeal Cookie. They are still my kids' favorite treat, but if I'm honest they took forever to come up with! I believe I made them almost 10 times before they were just right.

This scared me a bit. I thought, do I really want to make 10 batches of snickerdoodles trying to perfect them??!?

I sucked it up. Said to myself, this is your business. Deal with it. Worst possible case you give left over cookies out to everyone you see for the next 3 days.

Two batches later they were perfect.

Can you believe that? It's so funny how we spend more time worrying about something than actually doing it.

If you love letting your kids bake, have them make these. Or if you're the kind of person who thinks you can't bake. These are mistake-proof! All I ask is that you actually put in all of the ingredients. If you forget the eggs that's on you.

I even tested what would happen if I forget to refrigerate them before baking. They were great and only slightly thinner, not flat at all. The refrigeration process is to help get a thicker, fluffier cookie.

These are perfect for bringing to the next holiday affair you're invited to, or the next one you host! I am hosting Friendsgiving this Saturday and if I get the turkey in the oven on time, these are definitely happening.

Find me @sweetestlemonade to see how my Friendsgiving turns out!

Also, we have some great giveaways coming up. If you subscribe, you get the heads up about what and where to enter!

First Timer Snickerdoodles

1 cup [cassava flour|http://amzn.to/2fT4RUZ]

1/2 cup [brown rice flour|http://amzn.to/2eDOe9H]

1/2 cup [almond flour|http://amzn.to/2eDLVn9]

1 tsp baking soda

1/4 tsp salt

1/2 tsp molasses

1 tsp cream of tartar

1 tsp cinnamon

1/2 cup [Mama Sattva Ghee|https://mamasattva.com/]

1/4 cup [Chico Honey Co|https://www.chicohoneyco.com/]

1 T vanilla extract

1/3 cup coconut sugar

2 eggs

 

Sugar Coating!

1/2 cup coconut sugar

2 T cinnamon

 

Directions:

In a large bowl, mix all dry ingredients. That's the cassava flour, almond flour, brown rice flour, salt, baking soda, cream of tartar, cinnamon and coconut sugar.

Pour in the ghee, honey and molasses. Mix together.

In a small bowl, whisk the eggs. Add to the cookie dough.

Once evenly mixed together, cover bowl in saran wrap and refrigerate for 30 minutes.

While that's chilling, mix the sugar coating ingredients in a small shallow bowl.

That took you 2 minutes tops. Either catch up on Gilmore Girls for the next 28 minutes or tidy your kitchen. Both are incredibly productive if you ask me.

Now that it's been 30 minutes, heat the oven to 350°. Prep 2 baking sheets by spraying them with coconut spray.

Using a [cookie scoop,|http://amzn.to/2eDLlFS] scoop your dough into a ball and let it out in your sugar coating mix. Roll it around a bit to make sure it's fully coated.

Continue this process until you have 12 cookies on your tray. Slightly push the middles of the cookies down with the back of a spoon or the cookie scoop.

Bake for 7-9 minutes.

Allow to completely cool before serving.





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