If you have a sweet tooth like me, you might be easily seduced by cookies—particularly homemade, barely-out-of-the-oven cookies. The sugary scent entices my nose first and I dart to the kitchen counter to snatch a meltingly tender, still-warm cookie before it sets. This is the perfect cookie condition; it's in a state of a-little-more-cooked than cookie dough but not yet hardened by the room temperature air that cools it to a more crisp texture. Our Primal Snickerdoodle Cookies strive to be that fusion of soft interior with an ever-so-slight crunch when the teeth tap into it.
The keys to a tender cookie crumb:
- Use all brown sugar (we used Swerve) or mostly brown sugar because it has more moisture than white sugar
- Rest the cookie dough before baking; we stuck our dough in the freezer as a fast-track hack to cool things down more quickly
- Bake cookies at a lower oven temperature—many recipes suggest 350ºF, but we used 325ºF—and then watch your cookies as they bake so you take them out at the optimal time (when they're still soft/not set in the middle)
- Remove the cookies from the warm oven just as they flatten to avoid over cooking
- Allow the cookies to cool completely and then put away in an airtight container right away.
Like a mom to multiple children, I won't pick a favorite cookie (at least not out loud, ha), but snickerdoodle cookies definitely top my list of all-time fave classic cookies. Sweet, spicy, buttery, and soft, snickerdoodles are great year-round, in my opinion, but fit oh-so-well on holiday cookie plates and alongside a chai latte or pumpkin spice latte when the days get shorter and the air gets more crisp in the fall.
Primal Snickerdoodle Cookies
Time: 52 minutes
Servings: 8 cookies
- 1/4 cup (4 tablespoons) cold unsalted butter
- 5 Tbsp Brown Sugar Swerve
- 1 cup almond flour
- 2 1/2 tsp full-fat coconut milk
- 1/4 tsp baking soda
- Pinch of salt
- 1/3 cup + 1 1/2 tsp Primal Kitchen Snickerdoodle Collagen Fuel
Roll cookie balls in:
- 2 Tbsp granular monk fruit or Swerve
- 1 tsp ground cinnamon
- Cut cold butter into small chunks. Place the butter in a bowl and add in the Swerve and almond flour. Use the back of a fork or a food processor to work the butter into the sweetener.
- Add in the coconut milk, baking soda, vanilla extract, salt, and Collagen Fuel, and mix with the fork.
- Form dough into 8 balls. Roll in cinnamon-sweetener.
- Line a cookie sheet with parchment. Place the dough balls on the parchment-lined cookie sheet and put in the freezer for 30 minutes.
- Preheat oven to 325ºF. Remove cookie sheet from the freezer. Bake cookies on the middle rack for 10-12 minutes (until balls have just melted flat and aren't risen in center).
- Remove cookies from the oven. While still hot, gently lift parchment (with cookies still on it). Take a glass or small bowl that is slightly larger than the cookies and gently swirl it around the cookies to bring the edges in tight and make perfect circles.
- Allow to cool before removing from from the cookie sheet with a spatula.
Nutrition info (per cookie):
Carbs: 14 grams*
Net Carbs: 12.5 grams
Fat: 14 grams
Protein: 7 grams
*0.625 grams of sugar per cookie. The majority of the carbs in this recipe come from the sugar alcohol used in the Swerve or monk fruit.
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