Monday, December 14, 2015

Amazing Snickerdoodles

I made amazing Snickerdoodles tonight just by tweaking my old recipe. Fool proof! You must try them! These cookies are S.

Cookie Dough:
1/2 cup butter, softened
5 TBSP Gentle Sweet
1/4 tsp xantham gum...
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp mineral salt of choice
1/4 tsp vanilla extract
1 large egg
1 1/4 + 1/8 cup almond flour
2 scoops on plan vanilla whey isolate protein


Topping:
1 TBSP Gentle Sweet
1 1/2 tsp cinnamon


Preheat the oven to 350 degrees. Cream your butter until whipped smooth. Add your gentle sweet and mix until smooth. Add the xantham gum, cream of tartar, salt and baking soda and mix until smooth. Add the vanilla and the egg and mix until smooth. Add the almond flour and it until fully incorporated. Do the same with the whey powder, blending after each scoop.
In a small bowl, mix the extra gentle sweet with the cinnamon. Then, I used my small pampered chef cookie scoop to scoop even balls of dough. Roll the dough balls in the cinnamon mixture and press the cookies flat with the heel of your hand. Bake for 8 minutes. Remove from cookie sheet to rack to cool immediately.
This recipe made exactly 30 cookies using the small pampered chef cookie scoop. I would say between 2 and 4 cookies is a comfortable serving size.

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