Oh, Snickerdoodles. My old favorite. Put a display case of a hundred different cookies in front of me, and I will almost always pick the Snickerdoodle. If it’s a good one.
Sometimes baking Paleo cookies can be a challenge. They don’t flatten enough. Or they flatten too much. Over the years, I’ve discovered a few secrets to Paleo cookie success.
First, sift together the ingredients. If you don’t sift, your cookie will have a “grainier” texture and won’t be as smooth.
Second, if you want a fluffier, chewier cookie, refrigerate the dough before cooking. Refrigerating the dough keeps the cookie from heating evenly all the way through. I know that may sound bad, but it’s actually a good thing if you want the edges to flatten out a bit, the outside to crisp, and the middle to stay soft and chewy. Trust me, it’s worth letting the dough chill for an hour, especially with these grain free Snickerdoodles!
Third, beating makes a difference. There have been a lot of times I’ve skipped the beating and just stirred the ingredients together. This will make for an average cookie, but beating the butter (or coconut oil) and sugars together makes for a fluffier cookie, too.
So, now that you know my secrets, on to the good stuff! These chewy grain free Snickerdoodles are worth the wait!
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