Paleo Browned Butter Snickerdrooldles

Paleo Browned Butter Snickerdoodles

Paleo Browned Butter Snickerdoodles

No need to hit spell-check here people, you read right! Paleo Browned Butter SnickerDROOLdles because they are drool worthy! You guys it’s another non-chocolate recipe, who loves you?! Me. That’s who. That’s right. Not only is this recipe not chocolate, it’s not chocolate and it’s still SUPER delicious! Seriously. In fact I made this recipe for the first time on Friday for a CrossFit/Chiropractic gig I was asked to Paleo cater on Saturday. The specific instructions given to me were, “We’ll need one non-chocolate item.” Blasphemy. Since you all know how I feel about anything not chocolate. I thought these cookies would be the last to go. Boy was I wrong. Everyone flipped out over them! Like flipped out! So I’m really excited to share this recipe with you guys. I dedicate it to all my “weirdos” out there! “Weirdo” as defined by me is anyone who doesn’t prefer chocolate to every other food in life. So weird. So I won’t waste anymore of your precious time so you can get right to baking these. I’m so excited for these to hit your taste buds. This recipe is outstanding and all of you will want to send me thank you letters for changing your life so I’ll just save you the time and go ahead and say you’re welcome.

    Paleo Browned Butter SnickerDROOLdles
    *Makes 2 dozen cookies

    Ingredients:
    1 & 1/2 cups sifted blanched almond flour
    1/4 cup coconut flour
    1/4 cup coconut palm sugar
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    1/2 teaspoon cinnamon
    1/4 teaspoon salt
    1 cup Kerrygold grass-fed butter browned
    1 organic cage-free egg
    1/4 cup raw honey
    1 tablespoon canned coconut milk, full-fat
    1 teaspoon vanilla extract
    1/2 teaspoon apple cider vinegar

    For Rolling Mixture:
    1/4 cup coconut palm sugar
    2 teaspoons cinnamon

    Directions:
    1. In a large bowl whisk together the almond flour, coconut flour, coconut palm sugar, cream of tartar, baking soda, 1/2 tsp. of cinnamon and salt, set aside.

    2. Brown the cup of Kerrygold Grass-Fed butter. Put the butter in a sauce pan and continue to whisk consistently over medium heat until the butter turns brown and starts to give off a toffee like aroma. Immediately remove from heat so it doesn’t burn. Set aside and let cool.

    3. In a separate bowl add the egg, raw honey, coconut milk, vanilla, and apple cider vinegar. Stir until combined. After the browned butter has cooled (you don’t want to cook the egg on accident because the butter is still too hot) stir it into this mixture.

    4. Now pour the wet mixture in to the dry ingredients and stir until well combined. At this point you will have a dough that has a consistency similar to cake batter. Refrigerate the dough for 2-3 hours and it will harden and thicken up. You can even throw it in the freezer for a bit. Do not skip this step, I promise it will be worth it!

    5. Prepare your rolling mixture in a small bowl.

    6. After your dough has hardened, preheat the oven to 350 F and line a baking sheet with parchment paper. Grab a piece of dough and roll it in a ball, then roll it into the coconut palm sugar/cinnamon rolling mixture and place on the baking sheet. Barely press the end of your palm into the dough to flatten it a tiny bit, don’t press too hard, you only want a slight indentation. The lighter the press, the better! The cookies will spread a lot while baking.

    7. Bake for 10-12 minutes, then let cool. I let mine cool on the baking tray because when I tried to transfer them to the cooling rack they were so soft they fell apart, but after they cooled on the tray they solidified and became easily moveable. Enjoy!

    Snickerdoodle5

    Notes:
    Could you use coconut oil in place of the butter? Probably but it won’t taste anything like the rich toffee browned butter. You might be confused sometimes by the use of butter in Paleo recipes. Technically dairy isn’t Paleo right? Some Paleo people include occasional high quality dairy sources into their diets, if they don’t have a lactose intolerance of course, because it’s high in protein and a good source of quality fat. Personally I don’t usually eat dairy as part of my Paleo diet, occasionally I’ll have some grass-fed cheese or high quality yogurt or something, but I do allow grass-fed butter because contrary to popular belief butter is actually good for you! It really sucks that the low-fat fad of the 80′s & 90′s demonized high quality fat in favor of low quality carbohydrates leading to an epidemic of obese proportions. (Stepping off my soapbox, which is actually a Rogue box made for box jumps of course.) So let’s make friends with butter the benefits are numerous:

    -Butter has the perfect balance of omega-3 and omega-6 fats.

    -If your butter is sourced from cows that feed on green grass, it can contain high levels of CLA. This is a compound that can help provide protection against different types of cancer, and helps the body store muscle instead of fat.

    - Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health.

    - The Wulzen or “anti-stiffness” factor in raw butter and also Vitamin K2 in grasss-fed butter, protect against calcification of the joints as well as hardening of the arteries, cataracts and calcification of the pineal gland.

    - No trans-fats(partially hydrogenated oils) like those found in margarine.

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So did you snickerDROOLdle or what?! I know! Of course you are all DYING to hear if Brad and his Non-Paleo taste buds liked this recipe or not but unfortunately I couldn’t let him taste any of it since it was for a client and I needed every last cookie! And by client I mean my friend and chiropractor Dr. Devin Shea who works in conjunction with my CrossFit gym. I just wanted to sound important okay!

Seriously though I really liked this recipe even though it didn’t have anything even remotely close to chocolate in it. Can you believe it? I’m still in shock myself. Does that mean I have to have like a serious super chocolate recipe for you next week?! What about just regular food? Should we put it to a Facebook vote?! We might have to, it keeps things fun around here!

Oh and I must give credit where credit is due, this recipe was inspired by and adapted from a Non-Paleo version by Ambitious Kitchen. Monique is like my genius alter ego who makes all these delicious recipes that I then in turn have to make Paleo. Check out her blog she has tons of gluten-free recipes! Maybe her and I should start a blog called Ambitious Paleo! Don’t steal our name. Don’t do it. I’ll know! Speaking of stealing, some jerk face, at a website that shall remain nameless because I don’t want to give them web traffic that they don’t deserve, hijacked one of my recipes and photographs and used it as their own! CAN YOU BELIEVE IT?! I would have never known but thanks to a dedicated reader I was informed so thanks again! I think we should send a Paleo Dirty Minded mafia over there and teach them a lesson. Okay and crazy is stopping in 3,2,1…

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35 responses to “Paleo Browned Butter Snickerdrooldles

    • Unfortunately ghee doesn’t brown since its already clarified butter (it’s been boiled down to remove milk solids) so you can use ghee in place of the browned butter just use a little less than the recommended amount since ghee naturally has a super strong butter flavor. They should still come out nice and buttery and pair well with the cinnamon. Let me know how it goes!

  1. OMG. I was going to make paleo ice cream tonight, but I think these just won out!

    Shame on the D-bag who stole (and claimed as their own!) your recipe. How frustrating!

  2. While the batter was delicious, when i baked them they all melted into each other and were basically in edible. there were a few things i did differently, I used coconut palm sugar instead of coconut crystals and also used the freezer for 1.25 hrs. Was it the sugar or cooling method that caused the issues?

    • You may have pressed them too flat, you just need to barely press them. The same thing happened to me with my first batch. Could also be your fridge time or your baking soda might be old it allowing the dough to rise. Palm sugar and coconut crystals are the same thing so that wouldn’t have contributed.

  3. Thank you for this recipe it looks so delicious I had to try making them right away! I changed the recipe a little bit to make it gaps-friendly (I used ghee instead of butter and only honey). The batter smelled so good and the cookies do too but when I eat them they turn extremely bitter in my mouth. I have no idea why this happened, it’s like the first taste is great and buttery but then they start to taste so bitter that I literally cannot swallow them. Do you have any idea how this could have happened? Maybe it’s the baking soda (I used only baking soda) in reaction with the vinegar? Or could it be the almond flour?

    • Hmm I’m not sure. Are you able to have baking powder instead of cream of tartar? I don’t think it would be the ghee or almond flour. Perhaps try omitting the vinegar? That’s so weird I honestly have no idea. If you are able to add baking powder or cream of tartar I would suggest that. The vinegar is used with the coconut milk in place of buttermilk, to add flavor.

  4. Ah okay I was wondering what the vinegar was for. I cannot have baking powder or cream of tartar (and it’s difficult to buy for me – I live in Germany), I guess I’ll just have to experiment a little bit more, maybe also use a different kind of cinnamon. They smell just too good to not try again ;)

  5. Ok, so I made these tonight. They came out a lot darker and ‘health food’ looking than the ones in your pic. Not sure why that might be. I was a little worried, as I’m making the switch to ‘no more store bought garbage for my kids’ in preference of ‘making yummy snack stuff with actual food’ and I was worried that the kiddies would be on to me when I presented them with some cookies that looked a little different. However, all four of them were delighted with my baked goods, one of them even began flailing on the floor in his jammies, exclaiming that these were the best snickerdoodles he’s ever had. So, I have to say, well done! And thanks for the recipe! I will try to figure out why mine were so flat and ‘healthy’ looking for next time. Maybe it could be due to my cream of tartar, which is probably as old as Jesus. LOL If you ran into issues making yours look pretty before you finally got them to look like the ones you have pictured, I’d be happy to hear your tips! :D

    • Hey Erica! Glad we found a hit for the kiddos and I applaud you for not going the store bought unhealthy route! Yay! As for the flat not so pretty cookies, it could be either the cream of tartar or the baking soda being old, or you flattened them a little too much pre-bake. I made the same mistake with my first batch. What you want to do is barely press so that they flatten a bit but not all the way since they will spread when cooking. My first batch was scary and un photographable but so delicious! So next time just try barely pressing and see if that helps! :)

      • Ah, definitely didn’t smoosh them too much. Just a wee little “poink” on top to make them not so round. I’m no snickerdoodle newb here ;) I really think it was my ancient cream of tartar. This just inspires me to make them again! And again and again, until I, too, have a photo quality end result. These kids REALLY loved them. I’ve never seen my kids willingly ration out baked goods before, but when I said you can only have 2-3 per day, I’ve found they only ask for one at a time (as opposed to a handful to scarf appreciatively, ya know?) You got yourself a winner of a recipe here. I’m excited to try again (once this first batch is polished off, that is, lol!)

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  11. I just made these and they are fabulous! My husband didn’t like them however. He said all he could taste was the butter. Now, he’s used to the traditional snickerdoodles his mom used to make years and years ago. And beside his crazy taste buds my son is currently dairy free. Can I omit the butter and use something else?

    • You could actually try a few things, you could sub with ghee, coconut oil or palm shortening. If going with the ghee, I would cut the amount in half. If doing coconut oil or palm shortening you could probably get away with using the same ratio. Hope that helps!

  12. You are amazing. Dare I say girl crush? Okay now that I’m done being a creeper..
    These are delicious. Im with you on the chocolate thing..what is the point without it?!?! But these…wow..The hubby doesn’t like snickerdoodles…but he loved these. And I was ready to eat the browned butter by itself! Thanks for another genius recipe.

    • Ha! I don’t think you’re creepy. Glad you and the hubby enjoyed! I know, browned butter is SO good, it’s like one of God’s greatest gifts, like salted caramel, and chocolate, and wine, and…I should stop now because this could get really long! ;)

  13. I love your sight so much! The reading is cheerful and fun and the pics make me want to cook everything. Thanks for that! I just tried these cookies out today. I didn’t let the dough solidify for long enough (2 hours, but it is summer, so it warmed back up quick) on the first batch and they spread a bit. My bad, I was excited. ;) The second batch turned out better after I popped the dough in the freezer for a bit. The browned butter taste is PHENOMENAL! You’re awesome! I will keep following your site for more great recipes. :)

    • Thanks so much Crystal! Isn’t browned butter the BEST! The dough is a little finicky on these guys, even though they taste incredible. I find you barely need to press on them at all. I’m actually in the process of refining the recipe now so that it only needs an hour of rest time and doesn’t spread so much. Also less ingredients! ;)

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