As I took my first bite of a freshly baked snickerdoodle, memories flooded back to my childhood kitchen, where the warm scent of cinnamon and sugar danced in the air. It was a simple recipe, passed down through generations, but I wanted to elevate it with a twist—something that would not only delight the taste buds but also nourish the body. Thus, my Nutty Superfood Snickerdoodles were born, combining the classic flavors with the health benefits of almond flour and chia seeds.
### Ingredients
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup coconut oil, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/2 teaspoon cream of tartar
– 1/4 teaspoon salt
– 2 tablespoons chia seeds
– 2 tablespoons water
– 2 tablespoons cinnamon (for rolling)
– 2 tablespoons coconut sugar (for rolling)
### Instructions
Prepare your chia egg by mixing the chia seeds with water in a small bowl. Let it sit for about 5-10 minutes until it forms a gel-like consistency. This nutrient-packed ingredient is a fantastic egg substitute that adds fiber and omega-3 fatty acids.
In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, cream of tartar, and salt. Whisk them together until well-blended. The almond flour not only brings a nutty flavor but also packs in protein and healthy fats.
In another bowl, mix the melted coconut oil, chia egg, and vanilla extract. Stir until smooth. This blend enhances the flavor while keeping the cookies moist and chewy.
Gradually add the wet ingredients to the dry mixture, stirring until a dough forms. You’ll notice how the texture becomes soft and pliable, ready to be transformed into delightful cookies.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix the cinnamon and coconut sugar together for rolling.
Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the cinnamon-sugar mixture until fully coated. Place them onto the prepared baking sheet, ensuring there’s enough space between each cookie for spreading.
Bake for about 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
As I watched my family enjoy these Nutty Superfood Snickerdoodles, I realized that food could be both indulgent and nourishing. Each bite was a reminder of the joy these little treats could bring while staying true to a healthier lifestyle. Sharing this recipe, I hope to inspire others to create their own memorable moments in the kitchen, one delicious cookie at a time.