Snickerdoodle Cookies

Jean is coming home for Spring Break Friday night, so I want to have foods around that she likes.  And she likes cookies a lot!  So I found a recipe for a gluten-free, grain-free, egg-free Snickerdoodle that I decided to try.  Testing it first on the Wednesday night dinner guests.  Our dinner is simple tonight - rice penne with either my no tomato sauce or regular marinara sauce and a salad.  So a dessert will probably be welcomed.  The cookie recipe is adapted from The Urban Poser blog http://urbanposer.blogspot.com/2012/06/snickerdoodle-cookies.html. I found the cookies just a little too sweet, so I'll probably reduce the honey slightly, and sprinkle with cinnamon without the sugar next time.

Makes 20-22 cookies

INGREDIENTS

2 cups almond flour (fine ground from blanched almonds)

Dash of salt (less than 1/4 tsp)

1/4 tsp baking soda

4 Tbsp coconut oil, melted (5 Tbsp for softer cookies)

1/4 cup mild honey (like clover) or vegan alternative

1 Tbsp pure vanilla extract

Ground cinnamon or cinnamon mixed with cane, coconut, or maple sugar

COOKING INSTRUCTIONS

Preheat oven to 350 degrees.  Line cookie sheet with parchment paper.

Combine dry ingredients.  In a separate bowl, mix oil, honey, and vanilla.  Add wet ingredients to dry and mix well.  Scoop dough into rounded tablespoon and make into ball.  Roll ball in cinnamon or sprinkle on all sides.  Place on parchment lined cookie sheet about 3 inches apart.  Slightly flatten balls using palm of hand or bottom of mason jar.  Bake 8-9 minutes.  Let cool on cookie sheet.

Nutrition information:  22 cookies, per cookie= 96.6 calories, 7.6 g fat, 0 mg cholesterol, 21.7 mg sodium, 6.5 g carbs, 1.4 g dietary fiber, 2.2 g protein