snickerdoodle bark (grain & dairy free)
Classic Grain-Free Snickerdoodles
Savor the timeless appeal of snickerdoodles with a grain-free twist in bark form: that doesn’t skimp on flavor or texture. This recipe blends almond and coconut flours with tapioca for a delightful chew, while non-hydrogenated palm oil shortening ensures a buttery finish. Each cookie is rolled in a fragrant cinnamon-sugar mixture for that quintessential snickerdoodle taste.
Ingredients:
• Almond Flour: Provides a nutty flavor and soft texture.
• Coconut Flour: Adds density and a subtle sweetness.
• Tapioca Flour: Helps bind the ingredients and adds chewiness.
• Baking Powder: Gives the cookies their rise.
• Egg: Binds the dough and adds structure.
• Non-Hydrogenated Palm Oil Shortening: Offers a creamy texture without trans fats.
• Raw Cane Sugar or Coconut Sugar: Adds a natural sweetness with a hint of caramel.
• Maple Syrup: Brings moisture and rich flavor.
• Salt: Enhances the other flavors.
• Vanilla Extract: Infuses the cookies with warm, aromatic notes.
• Ground Cinnamon: Adjust to taste for a stronger or more subtle cinnamon flavor.
Why You’ll Love This Snickerdoodle Cookie Bark:
• Snackable: Perfect bite-sized pieces for easy munching anytime.
• Shareable: Great for holiday parties, gifting, or enjoying with friends and family.
• Chewier and Thinner: A unique take on the classic cookie—crispy edges with a soft, chewy center in every bite.
• More Fun to Eat: Break it apart like candy bark, making it a playful treat for kids and adults alike.
• Easier to Make: No rolling, cutting, or shaping cookies. Just press, bake, and break into pieces!
This recipe is sure to be a new favorite for your holiday baking lineup. Perfectly simple and oh-so-satisfying!
Snickerdoodles (grain free)
Ingredients
•cookie dough
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/3 cup Tapioca Flour
- 2 tsp Baking Powder
- 1 Egg
- 1/3 cup Non-Hydrogenated Palm Oil Shortening
- 1/4 cup Raw Cane Sugar or Coconut Sugar
- 1/4 cup Maple Syrup
- Dash of Salt
- 1 tsp Vanilla Extract
- Cinnamon Sugar Topping
- 1/4 cup Coconut Sugar
- 1-3 tsp Ground Cinnamon, adjust to taste
Instructions
. Preheat the Oven:
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside.
Make the Cookie Dough:
- In a large mixing bowl, combine almond flour, coconut flour, coconut sugar, cream of tartar, baking soda, cinnamon, and sea salt. Add the melted coconut oil and vanilla extract. Mix until a dough forms. If the dough is too dry, add almond milk, one tablespoon at a time, until it holds together.
Spread the Dough:
- Press the dough evenly onto the prepared baking sheet to form a thin layer, about 1/4 inch thick.
Add Cinnamon Sugar Topping:
- In a small bowl, mix coconut sugar and cinnamon for the topping. Sprinkle it evenly over the cookie layer.
Bake:
- Bake for 10-12 minutes, or until the edges are golden and the top is set. Be careful not to overbake; the bark will harden as it cools.
Cool and Break:
- Let the cookie layer cool completely on the baking sheet. Once cooled, break it into bark-like pieces.
These grain-free snickerdoodles are not only a healthier take on a beloved classic but also a joy to bake and share. Whether you’re looking to treat yourself or bring a smile to someone else’s face, these cookies are sure to please with their sweet cinnamon-sugar crust and tender, flavorful crumb. Enjoy them with a
