Gluten-Free Coconut Flour Snickerdoodles

If you've been reading the blog for a while, you may have noticed a pattern to my posts in mid-August, which usually feature nerves about the school year starting or dreading the busyness to come.

My feelings are much the same this year.

However, I'm working really hard to focus on some Oprah wisdom: "The greatest discovery of all time is that a person can change her future by merely changing her attitude."

I'm also trying to follow my own tips for getting out of a funk/maintaining a positive attitude.

Finally, I'm giving myself some grace when I fail, or when things don't work out like I want, and I'm making cookies. Sometimes that helps, you know?

These cookies came about sort of by accident.

I made them for the first time when I was in D.C. this summer.  I didn't have my car in the city, so I always had to walk several blocks with my groceries.  One day, I needed flour for a recipe but didn't want to buy a big heavy bag of regular flour, so I bought a small bag of coconut flour instead.  A week or so later, I had a very intense weeknight cookie craving. I started researching coconut flour chocolate chip cookies and stumbled upon this recipe.

I didn't have any chocolate chips on hand, but the cookies still turned out really well.  I also realized that the flavor and texture would be perfect for coconut flour snickerdoodles.

And I was right!  These cookies have a soft chewy texture that is just meant to be covered in cinnamon sugar.

They're gluten free and naturally sweetened if you use coconut sugar.  What are you waiting for?

Gluten-Free Coconut Flour Snickerdoodles

Ingredients:
1/4 cup coconut oil, melted
1/4 cup honey or pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
2 regular eggs (see notes below if using large or jumbo eggs)
1/3 cup coconut flour
2 tablespoons sugar (regular, coconut sugar, or any other kind you like)
1 tablespoon cinnamon

Directions: 
Preheat oven to 350.  Prepare cookie sheet by lining with parchment paper or spraying with non-stick spray.

Whisk together the coconut oil, honey, vanilla, salt, and eggs.  Add coconut flour and stir to combine. Set aside for a moment.*

In a shallow bowl, combine the cinnamon and sugar.  Form dough into tablespoon sized balls and roll in the cinnamon/sugar mixture.  Flatten cookies with your hands and place on cookie sheet. (The cookies will not spread out much when they bake, so you'll want to form them into their desired size now.)

Bake cookies at 350 for 12-14 minutes.  For best results, let cookies cool completely before eating.

*The first time I made these cookies, I used regular eggs, and the cookie dough texture was perfect. The second time I made them, I used large eggs, and the dough was a little too runny. I added an extra tablespoon of coconut flour to firm up the dough. You may need to experiment based on what kind of eggs you have. The dough to be firm enough to be able to shape into round balls to roll in the cinnamon/sugar.

Adapted from Detoxinista.