If you’re struggling to satisfy your sweet tooth without destroying your diet, look no further.
These snickerdoodles use almond flour, almond butter, and coconut sugar for a natural, healthier alternative to this popular cookie.
Since this makes a pretty big batch of 15-20 cookies, they’re perfect for a quick, little treat when you need something sweet. I love dipping these into a warm cup of tea in the morning.
Plus, the addition of Paleovalley Grass Fed Bone Broth Protein gives these an added health boost you probably didn’t know you needed! Did you know around the time you turn 25 your body’s collagen production starts to decline? And it continues to decline at the rate of about 1% every year. Why is this important?
Collagen is one of the most abundant proteins in the body and acts like the glue that holds everything together. That’s why as we age, we start to notice sagging skin, fine lines, and wrinkles, because we’re losing our youthful collagen supply.
Which is why I LOVE Paleovalley Grass Fed Bone Broth Protein Powder. It’s a natural source of collagen, and one of the easiest ways to sneak it into your diet. This powder is practically tasteless! So on top of adding it to baked goods like these snickerdoodles, you can add it to soups and stews, smoothies, and more!
Skin-Enhancing Snickerdoodles
Serves: 15-20
Ingredients:
1 1/4 cup blanched almond flour
6 tablespoons almond butter
1/4 cup maple syrup
1/4 cup coconut sugar
1/3 cup softened coconut oil
1 egg, whipped
1 teaspoon pure organic vanilla extract
3/4 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon sea salt
Directions:
Step 1: Preheat oven to 350ºF. In a large mixing bowl, thoroughly sift and combine almond flour, Bone Broth Protein, and baking powder. Add the rest of the snickerdoodle ingredients minus the coconut sugar and cinnamon and beat until a sticky dough forms.
Step 2: Combine the cinnamon and coconut sugar in a small bowl for rolling. Form 15-20 balls and gently roll each ball until covered. Flatten on a baking sheet, making a small indentation with your thumb in the top.
Step 3: Bake for 11-13 minutes. Let cool for at least 5 minutes before serving. Enjoy warm, or store in an airtight container at room temperature to enjoy throughout the week!
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Bridgit Danner, LAc, FDNP, is trained in functional health coaching and has worked with thousands of women over her career since 2004. She is the founder of Women’s Wellness Collaborative llc and HormoneDetoxShop.com.
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