Snickerdoodles 1

These are best referred to as SnickerDROOLdles, no need to hit spell-check here people, you read that 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, the first time I ever made this recipe was on Friday, a few years ago, for a CrossFit/Chiropractic gig I was asked to Paleo cater that 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.

Snickerdoodles 2

 

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.

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!

Snickerdoodles 4

Browned Butter Snickerdoodles
Yields 24
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Prep Time
1 hr 25 min
Cook Time
12 min
Total Time
1 hr 35 min
Prep Time
1 hr 25 min
Cook Time
12 min
Total Time
1 hr 35 min
Ingredients
For the cookies
  1. 12 tablespoons (6 ounces/170 g) salted butter
  2. 2 cups (184 g) sifted fine-ground blanched almond flour
  3. ¼ cup (40 g) coconut flour
  4. 1½ teaspoons baking soda
  5. 1 teaspoon cream of tartar
  6. 1 teaspoon ground cinnamon
  7. ¼ teaspoon fine-grain sea salt
  8. 1 cup (135 g) sifted maple sugar
  9. 2 large eggs, room temperature
  10. 1 teaspoon vanilla extract
For rolling mixture
  1. 3 tablespoons maple sugar
  2. 2 teaspoons ground cinnamon
Directions
  1. Brown the butter by putting the butter in a medium-sized heavy-bottomed saucepan and cook over medium-low heat. Stir intermittently using a rubber spatula. As the butter melts it will start to bubble and foam. As the butter continues to cook, the color will turn from lemon yellow to amber and go from a loud bubble to quiet simmer. When the butter is ready, brown specks will have formed at the bottom of the pan and some of the specks will start to rise in the foam. The butter will also have a very pleasant nutty aroma. Remove the pan from the heat and let cool for 15 to 20 minutes, or until the pan is cool to the touch.
  2. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, cream of tartar, cinnamon, and salt. Stir together using a fork until well combined; set aside.
  3. Put the maple sugar in a separate medium-sized mixing bowl.
  4. Once the butter has cooled, use a rubber spatula to transfer it into the maple sugar bowl, use the spatula to scrape in the browned bits as well. Beat together the butter and sugar with an electric mixer on low speed until combined, about 1 minute. Once the butter and sugar are mixed together, add the eggs one at a time, mixing well after each, and then add the vanilla. Increase the mixer speed to high and continue to beat until smooth bubbles appear on the surface, about 1 minute.
  5. Use a rubber spatula to transfer the egg mixture to the dry mixture. Beat on low until thoroughly combined. Scrape down the sides of the bowl and cover with plastic wrap, pressing it directly on the surface of the dough. Chill for 1 hour in the freezer.
  6. About 15 minutes before the hour is up, adjust an oven rack to the middle position and preheat the oven to 350°F (177°C). Line three baking sheets with parchment paper or nonstick baking mats; set aside. (Note: If working with only one or two baking sheets, they will need to cool completely between batches before being rotated.)
  7. Prepare the rolling ingredients by putting the 3 tablespoons of maple sugar in a small bowl and the 2 teaspoons of cinnamon in another separate small bowl.
  8. Once the dough is chilled, use your fingertips to grab some dough and roll it between your palms to form a 1-inch (2.5-cm) ball. Lightly roll each ball in the maple sugar first and then quickly, but gently, through the cinnamon. Place each finished ball on a prepared baking sheet about 2 inches (5 cm) apart or 9 to 12 cookies per sheet. (If using one baking sheet, keep remaining uncooked dough refrigerated until ready to bake.)
  9. Bake each sheet separately for 11 to 12 minutes or until the cookie edges are lightly browned. Once the cookies are done, remove the parchment or baking mat from the baking sheet and let the cookies cool. Store covered at room temperature for up to 3 days.
Notes
  1. You really want to let the cookie dough rest and chill. Here’s why: 1) Resting will let the flavors settle into each other more before baking, 2) chilling the dough will make it firm enough to roll into a ball and then through the sugar and cinnamon, and 3) if you don’t chill the dough to firm it up, the cookies will spread too much when baking.
  2. Subs: No.
Clean Eating with a Dirty Mind http://cleaneatingwithadirtymind.com/
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| 36 Comments

36 Comments on Browned Butter Snickerdoodles

  1. Ninja B (@TheNinja_B)
    May 13, 2013 at 8:52 am (10 years ago)

    Love. It. Definitely going to give this a try and share with my boxmates at regionals this coming weekend!

    Reply
    • cleaneatingwithadirtymind
      May 13, 2013 at 8:56 am (10 years ago)

      I’m SO excited for regionals this weekend! And I’m sure your boxmates will be just as excited for these cookies! Mine sure were! Thanks for reading. 🙂

      Reply
  3. Ashley Edwards
    May 13, 2013 at 3:30 pm (10 years ago)

    Could you brown ghee as a substitute for the butter?

    Reply
    • cleaneatingwithadirtymind
      May 13, 2013 at 5:24 pm (10 years ago)

      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!

      Reply
  4. dianepaige
    May 14, 2013 at 9:04 pm (10 years ago)

    I made it with 3/4 cup of ghee and they turned out wonderfully! Thanks so much for this brilliant recipe!

    Reply
  5. Erica
    August 17, 2013 at 7:40 pm (10 years ago)

    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! 😀

    Reply
    • cleaneatingwithadirtymind
      August 18, 2013 at 1:25 pm (10 years ago)

      Hey Erica! Glad we found a hit for the kiddos and I applaud you for not going the store bought unhealthy route! Yay! The “health food” looking cookies could come from not using a fine grain blanched almond flour like my favorite brand Honeyville. If you use almond meal they won’t have as fine as a crumb. You can get great prices on Honeville at Amazon and select Costco stores!

      Reply
      • Erica
        August 20, 2013 at 7:12 am (10 years ago)

        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!)

  6. Phylicia
    September 2, 2013 at 12:35 pm (10 years ago)

    I was wondering, could you use raw, organic turbinado sugar instead of the maple sugar?

    Reply
    • Vanessa Barajas
      September 2, 2013 at 6:54 pm (10 years ago)

      I’m sure it would work fine. Happy baking! 🙂

      Reply
  7. angie
    September 12, 2013 at 8:14 am (10 years ago)

    I tried making an 8 inch skillet and 25 minutes was way too long. 🙁 20 probably would have been fine. Next time

    Reply
    • angie
      September 12, 2013 at 8:20 am (10 years ago)

      Oops this was for the skillet choc chip cookie recipe

      Reply
  9. Jennifer Schwab Becker
    November 3, 2013 at 6:25 pm (10 years ago)

    Just made these tonight! I have not had much luck with Paleo baking, but these were such a home run! Thank you so much for this amazing recipe!

    Reply
  10. stephanieajohnson0037
    May 30, 2014 at 7:06 pm (9 years ago)

    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.

    Reply
    • Vanessa Barajas
      May 31, 2014 at 10:18 am (9 years ago)

      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! 😉

      Reply
  11. hgnextdoor
    December 16, 2014 at 10:27 am (8 years ago)

    Think I could sub something for almond flour? Cashew flour maybe??

    Reply
  12. Sheila S.
    December 14, 2015 at 8:04 pm (7 years ago)

    These sound amazing! I was reading the recipe and comments now I’m confused, several of the comments mention coconut crystals but I only see maple sugar listed in the ingredients. Was there a change? Would coconut sugar work? I don’t have any maple sugar.

    Reply
    • Vanessa Barajas
      December 14, 2015 at 9:01 pm (7 years ago)

      Great questions! The original recipe did in fact use coconut sugar in the dough, but while I was writing my cookbook I refined and perfected the recipe. I found that maple sugar was the way to go for these. You can make your own maple sugar too, it’s SO easy and inexpensive. I have a recipe for it in my book and you can find tutorials online. I’ve updated this recipe to reflect the perfected version, sorry for the confusion! Happy baking. 🙂

      Reply
  13. Les @ The Balanced Berry
    December 14, 2015 at 8:28 pm (7 years ago)

    I just drooled all over my keyboard. Definitely will be giving these a try!

    Reply
  14. Hanna
    December 15, 2015 at 11:07 am (7 years ago)

    These look lovely! Unfortunately I am afraid to go back to dairy, so I use coconut oil in almost every recipe I use. Is there another butter or oil I can use that doesn’t have dairy? Like avocado oil? Thanks! Xoxo

    Reply
    • Vanessa Barajas
      December 15, 2015 at 11:28 am (7 years ago)

      Try using the Browned Butter Ghee from Tin Star Foods! It’s THE BEST and will provide the same flavor profile. All of their ghee is lab tested casein and lactose free. 🙂 http://www.tinstarfoods.com/pages/brown-butter

      Reply
  15. Lauren
    March 1, 2016 at 11:34 pm (7 years ago)

    Could you use Xylitol instead of the sugar? Trying to stay away from any sugars….

    Reply
    • Vanessa Barajas
      March 2, 2016 at 9:13 am (7 years ago)

      Hi Lauren, I’ve never used xylitol before so I’m not sure how it would work or the proper amounts to use. Maple sugar is a 1:1 ratio for white sugar, so I guess I’d read the label on the xylitol package and see what ratio they recommend and then use that in place of the maple sugar. I’m not quite sure how the sweetness or flavor would translate, but I say go for it! 🙂 If you decide to try it let me know how it goes!

      Reply

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