Snickerdoodles. That has to be the funnest sounding concoction I have ever heard of. We do not have snickerdoodles in Australia, but you can bet when I started following American instagrammers and influencers and YouTubers etc that I was keen to see what on earth they were, and if I could craft some low FODMAP snickerdoodles. From my research, people aren’t really sure if the word is German in origin, or just a fun made up word from New England, but let’s not get caught up on technicalities here.
Similar to sugar cookies, snickerdoodles are a basic cookie but these ones are flavoured with cinnamon. One of the ultimate smells of Christmas. My dream one day is to enjoy a white Christmas in the Northern Hemisphere and eat snickerdoodles and drink hot chocolate by an open fire, instead of sweating through my t-shirt and putting ice in all my drinks.
But until that day comes, I’ll be content enough just eating that snickerdoodle, and if I feel so inclined, grabbing two of them and sandwiching some banana ice cream in between. If you’re looking for that recipe, check out my Christmas eBook!
Low FODMAP snickerdoodles like mine will appear slightly darker than regular ones, I believe due to the use of coconut sugar which is brown in colour. But who cares when they taste this good!
- 2 cups low FODMAP flour of choice
- 1 cup coconut sugar
- 2 tsp cinnamon
- 2 tsp allspice
- 2 tsp baking powder
- pinch salt
- 4 tbsp coconut oil
- dash vanilla essence
- 2 eggs
Preheat the oven to 180 degrees celsius and line a baking tray with baking paper.
Combine the dry ingredients in a mixing bowl and stir until everything is well mixed.
Add the wet ingredients and mix until a dough forms.
Roll out 12 equal sized balls and place them on the baking tray, flattening them with the back of a spoon.
Sprinkle with a little extra cinnamon and sugar before baking for 10 minutes or until desired consistency.