I just LOVE making, decorating, and of course eating holiday cookies. That's all the intro you need for this recipe - it's a simple, straightforward, and downright DELICIOUS option for your holiday cookie needs. Because yes, you do need cookies this time of year ;-)
Bake up a batch of these for your holiday parties and COOKIE EXCHANGES!!! These are also perfect to have on the dessert table for your Christmas dinner. These fit the requirements of the Paleo Autoimmune Protocol and are dairy-free, nut-free, egg-free, grain-free, seed-free, and best of all they are compromise-free. Yeah, no compromise here in taste, texture, or ease of prep.
Don't let these cookies be lonely. Make some of their friends from The Allergy-Free Holiday Table, too. Not only are there a boat load of cookie recipes inside (including the BEST EVER gingerbread men), there are also stunning and epic cakes that will wow all your guests. And of course there are classic pies and yummy extras like salted caramels and ambrosia (if you're a Southerner you know how important that is for any Christmas-related gathering with food!)
DON'T WAIT 'TIL THE LAST MINUTE TO BUY! I have had NOTHING but extremely positive and beaming reviews from very satisfied customers. Did I mention it's packed with 100 pages of 100% AIP and vegan goodies? Oh yeah.
Enjoy these cookies - and make sure to pick up some Cassava Flour for all your AIP baking needs!
Maple Glazed Snickerdoodles (Paleo, AIP)
Maple and cinnamon marry together perfectly in this delightful holiday cookie recipe that will make you feel all warm and fuzzy inside. Paleo, AIP, and vegan, too!
- 3/4 cup cassava flour (don't buy from Amazon, you'll pay $6 more per bag than through this link)
- 1/4 cup coconut flour (sift, scoop, and sweep a knife over the measuring cup for accuracy)
- 1/4 tsp unrefined fine salt
- 1/4 tsp cream of tartar
- 1/2 tsp baking soda
- 1 tsp cinnamon (plus extra for dusting finished cookies)
- 1/4 cup + 1 TB granulated sweetener of choice (like sucanat)
- 3 tsp unsweetened apple sauce
- 1 TB palm shortening
- 1 TB coconut oil
- 2 TB coconut milk
- 1/2 tsp vanilla extract (linked product is alcohol-free)
- Preheat oven to 350F. Sift together dry ingredients (cassava flour, coconut flour, salt, cream of tartar, baking soda, cinnamon, and sweetener) in a medium bowl.
- Add all we ingredients to a large mixing bowl (apple sauce, shortening, coconut oil, coconut milk, and vanilla) and mix until blended. You can use a big spoon or a stand mixer.
- Add in dry ingredients gradually, stirring to combine until a uniform dough forms.
- Divide into about 14-16 cookies. Roll each into a ball and then flatten with your hands into a cookie shape. IMPORTANT! Don't forget to flatten them so that they cook correctly.
- Bake at 350F for 15 minutes.
- While the cookies are baking, make the glaze. Soften coconut butter in a small saucepan. Add maple syrup and whisk vigorously to combine into a uniform glaze.
- Let cookies cool then glaze with the maple topping. Garnish with additional cinnamon. Store in an air-tight container, best eaten within 4-5 days of baking. Enjoy!
Cook time: 00 hrs. 15 mins.
Total time: 20 mins.