Snickerdoodle Cookies

My name is Naomi Bouaziz and I make up one half of the account nbhealthy. I started this account back in November with my sister in law, also named Naomi, who at the time was interning at F -Factor. I had gained a little weight over the Jewish holidays so I decided to try F-Factor to lose a few pounds, and Naomi would be my guide. I always loved cooking and baking, but I never had to be carb conscious, so for me it was a challenge to still make food that looked and tasted delicious, while also being healthy and low carb. The first few weeks were a struggle transitioning into this new lifestyle, but once I got used to it, I started to love the food I was eating. I was really excited as I started making all these dishes and healthy desserts that were so delicious, and I wanted to share it, so that’s where nbhealthy came in! It was almost like a journal for me to keep track of all the recipes that I tried and truly enjoyed, and I could also share it with other people if they were interested in eating yummy and healthy food. I was amazed that I could make such easy modifications with ingredients like almond flour, choczero syrup, and monkfruit sweetener, and turn an ordinary recipe into a high fiber, low sugar, and low carb recipe. This account is truly a passion project for me, and if I could also inspire other people to experiment with these healthy recipes, then that is just an added bonus!

Snickerdoodle Cookies:

These snickerdoodle cookies are dairy free, grain free, and sugar free! I found these on a blog called wellnessforlife that has awesome healthy recipes. These are super easy to make and are the perfect replacement for sweet sugar cookies you may crave!

Ingredients:

2 cups almond flour

¼ cup coconut flour

1/3 cup monkfruit sweetener (can buy on amazon or at Costco)

2 teaspoons cinnamon

½ teaspoon baking soda

½ teaspoon salt

2 eggs

¼ cup coconut oil melted and cooled

2 tablespoons syrup (can use maple syrup or choczero fiber maple syrup)

2 teaspoons vanilla

Snickerdoodle coating: 3 tablespoons monkfruit sweetener and 1 tablespoon cinnamon

Directions:

1.     Preheat the oven to 350

2.     In a large bowl combine all the dry ingredients and whisk until combined

3.     Add the wet ingredients to the dry ingredients and mix well

4.     In a smaller bowl, combine the snickerdoodle coating ingredients

5.     Scoop the dough with a cookie scooper and then roll around in the cinnamon “sugar” topping

6.     Place on a baking sheet lined with parchment and press with your finger or using a fork to make a crosshatch pattern (see picture). These won’t spread so make sure to press them into your desired size

7.     Bake for 9-11 minutes and cool completely. Enjoy!