Cinnamonkerdoodles!

cinnamon cookies

I found myself dreaming of snickerdoodles… probably because I wanted chocolate chip cookies but we were all out of chocolate chips. ;)

When I saw the full cinnamon shaker, I felt inspiration stir in my belly. “Yep,” I said to myself, “we’re doing this.” Good things happened between me, myself, my base cookie recipe, my cinnamon, and my oven that day. Really good things, that I’m not even sure I shared.

Want to get in on the tasty goodness? Follow along below!

Things you’ll need:

  • An oven preheated to 375°.

  • A cookie tray.

  • Parchment paper, or a reusable silicon sheet.

  • A mixing bowl.

  • A whisk.

  • Measuring cups and spoons.

  • A Scraper, and/or a spoon.

  • A dream, and some grit.

Dry stuff:

  • 3 cups Almond Meal

  • 1 1/4 cup Tapioca Flour

  • 1 1/2 - 2 T Ground Cinnamon

  • 3/4 t Sea Salt

  • 1/2 t baking soda

  • 1 -3 Shakes of Nutmeg

  • (optional) 1/2 Cup Hempseeds (I opt for these.)

Wet stuff:

  • 1 Cup Organic Maple Syrup (brought to same temperature as coconut oil)

  • 2 T Coconut Oil (melted)

  • 1.5 -2 T Vanilla

  • Keep the coconut oil handy. I’ll tell you why later.

Directions:

  1. Mix the dry stuff well.

  2. Mix the wet stuff, also well.

  3. Mix the wet stuff into the dry stuff.

  4. Scoop of a finger-full, and honor your genius for participating in this divine ritual of baking Cinnamonkerdoodles.

  5. Bring your sheet lined tray to a handy location.

  6. Pour or scoop about a tablespoon of coconut oil into a small dish.

  7. Wash and dry your hands. We’re about to get super handsy.

  8. Grab enough coconut oil to get a nice, slick, protective layer on your palms and fingers.

  9. Use a scraper to gather about a 1.5 tablespoon worth of dough.

  10. Use your lubed up hands to roll the dough into a nice ball, and shape/press it down into 1/2 inch tall, fat cookies. They will melt down some while baking.

  11. Relube your hands as needed. You’ll know. The dough will stick, and you’ll find the task becomes impossible. You’ll curse me a little, and then remember I already gave you the key to success. That’s fine… it’s not personal, I know. I love you.

  12. Fill up that cookie sheet! Leave 1.5 inches between cookies.

  13. Put it in the oven (375°), middle rack

  14. Set a timer for 12 or 13 minutes. Better start with 12. Cookies are for sure done when the edges start browning… but you still have a minute or 2 two experiment with chewier or crunchier textures. Personally I thing that sweet spot probably shouldn’t exceed 14 minutes, but what do I know about your palette?

  15. Get your cold almond milk ready!

  16. Turn on the oven light and sit down to watch the magic happen! Joking… go do something. :)

  17. When the timer chirps, run to the cookies and rescue them from the inferno.

  18. Let them cool for about 5 seconds. Blow on your chosen first one, and bite in!

What do you think? So good, right? Tell me all about it in the comments, and please share with your friends - the recipe, AND the cookies. ;)

Thanks for baking! Make good choices.

Best Almond Meal Chocolate Chip Cookies I've Ever Met! Df/Gf

"You are not a crumb in a cookie.

You are the entire cookie, in a crumb."

~Natalie Pfund

Sometimes you just need to eat a whole batch of cookies. Tell me I'm wrong, and I'll tell you... Nah, you're smarter than that.

Make the magic happen by gathering these ingredients:

  • 2 Cups almond flour
  • 1 Tablespoon flax-meal (optional)
  • 1/4 Teaspoon sea salt (plus maybe another pinch)
  • 1/2 Teaspoon baking soda
  • 1/4 Cup organic maple syrup (bring to room temperature, & maybe add a tiny bit more for good measure)
  • 2 Tablespoons organic, unrefined coconut oil (warmed to liquid form)
  • 1 Large egg
  • A little less than 1 tablespoon vanilla
  • 1/2 cup chocolate chips

 

  • Preheat your oven to 350°F, and lovingly massage about 1 teaspoon of coconut oil all over your cookie sheet.
  • Combine the dry stuff.
  • Combine the wet stuff. It's important that the wet ingredients are all close to room temperature, as low temperatures will harden the coconut oil and delay your project.
  • Combine the dry and the wet stuff until you feel you've really done the trick.
  • Add the chocolate chips... Eat a few of them now, it's part of the recipe so you have to.

Things are about to get exciting!!

  • Scoop up generous Tablespoonfuls of dough until you run out. Should be around 12 drops to the tray.
  • With care, shape each drop into a ball, then flatten it with your palms into a pretty cookie shape. You have to make the shape as they will not flatten in the oven. You may need to flatten a little more once you place the cookie on the sheet.
  • Introduce the tray to the middle rack of your oven, and shut the door quickly. Set a timer for 11 minutes, and go find something else to do. Reading my mindfulness blog is a Stupendous idea! ;) If you like cookies more done, you'll need another minute or three. Keep a watchful eye those last few though.
  • When the timer chirps, you'll find gorgeous treats that are healthier than most people's gummy multivitamin. (practicing non-judgement).
  • Promptly relocate the cookies to a safe place to cool and set.

The last step is the most important.

Eat one, two, or all of them with full awareness of how wonderful they are. Live in the moment. Taste what you've been wanting to taste. Eat with love for your food, love for where it came from, and love for the person it's now nourishing. Be in the moment. You are worthy of this delicious, nourishing treat.

Thanks for baking! Make tasty choices! :)