Almond Snickerdoodle Cookies

These snickerdoodle cookies are a favorite of children…especially MY children. They are a simple cookie that is easy to make. Just throw the ingredients into the food processor, roll in a yummy cinnamon-sugar mixture, and bake.

Voila! You then have a deliciously-topped cinnamon sugar cookie that is sure to be enjoyed by everyone!

• 1 1/2 cups almonds (soaked & dried using the Nourishing Traditions method)
• 1/2 cup butter or coconut oil, softened (not melted)
• 1 large egg
• 1 cup arrowroot powder
• 1/3 cup rapadura
• pinch (1/6 tsp.) of NuNaturals NuStevia™ White Stevia™ Powder
• 1/2 teaspoon salt (reduce to 1/4 tsp. if using all salted butter)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 teaspoon vinegar
• Topping: 3 Tbsp. Maple Sugar OR Rapadura / Sucanat + 3 tsp. Ground Cinnamon

Preheat oven to 350F. Line a baking/cookie sheet with parchment paper, for easy clean up. (or grease an unlined cookie sheet)

Place the almonds in a food processor and process until they are ground into a fine meal. Add the remaining ingredients (except the topping mixture), and process until well blended. The dough will probably be clumped together on one-side of the food processor. If dough seems soft, or a little warm, place in the refrigerator until firm.

Scoop out 1-Tablespoon sized portions of dough, roll into a ball with your hands and then into the sugar-cinnamon mixture to coat. Place on prepared baking sheet, a few inches apart, repeating until sheet is full.

Bake cookies 5 minutes, then flatten the cookies with the bottom of a flat glass or measuring cup. Continue baking for 5 to 8 minutes more; the edges will be golden and firm, but the center will be slightly soft. Remove to a cooling rack and serve slightly warm or completely cooled.

Makes approx. 2 1/2-dozen cookies.

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