Gluten-Free Ketogenic Snickerdoodles

Warm cookies and milk is a thing. I eat a lot of veggies and keep my gut microbiome healthy. But I also believe that a few cookies can be a part of it all too, and emotionally medicinal.

This cinnamony twist on a sugar cookie was first baked in 1891 by Cornelia Campbell Bedford, a New York Times writer. Now using HEF Ketogenic Coconut Baking Mix, you can make a gluten-free cookie, that is high fiber, and can be made vegan.*

Ingredient List:

¼ cup (50g) of granulated sugar

2 tsp (6g) ground cinnamon

2 1/2 cups (270g) of Coconut Baking Mix

2 tsp (12g) baking powder

2 tsp (5g) cornstarch 

½ tsp salt

1 c(226g) unsalted butter or coconut oil (V)

1 ½ cups (250g) granulated sugar

2 large eggs or egg replacement (V)*

4 tsp (10ml) vanilla extract

Steps:

1. Preheat oven to 375 degrees F (190C). Line your baking sheets with parchment paper. 
2. Cinnamon/Sugar Mixture: Whisk ¼ cup granulated sugar and ground cinnamon until well combined and set aside in a shallow bowl.
3. Whisk the Ketogenic Coconut Baking Mix, baking powder, cornstarch, and salt together in a mixing bowl and set aside.
4. In a large mixing bowl, beat the coconut oil or butter and sugar together until it is light and fluffy.
5. Slowly beat in the eggs or egg replacement and vanilla extract until smooth.
6. With the mixer on low or by hand, mix in the dry ingredients until combined. Don’t over-mix.
7. Make balls that are about 2T and roll them in the cinnamon sugar mixture. Place the cookie balls on the parchment sheets about 3 inches apart. 
8. Cook for about 8-10 minutes. The edges will be slightly brown, and the centers will look puffy.
9. Let the snickerdoodles cool on the baking sheet for 5 minutes before you transfer them to a cooking rack.

Store in an airtight container.

You can heat the cookies in the microwave for 12 seconds to get a freshly baked experience.

*Vegan Egg Replacement: They can be made vegan by substituting eggs for an egg replacement or 6 TBLS of chia or flax pudding. To make chia or flax pudding to replace 2 eggs, soak 2 TBLS of chia seeds in 5 TBLS of boiling water. Stir and let thicken for at least 10 minutes.