Sunday, April 22, 2012

Cinnamon Cookies w/ Coconut Sprinkles (scd, paleo)

I did two versions of this cookie. I understand that some people on the specific carbohydrate diet cannot eat eggs. I cannot imagine how devastating that would be to be so restricted and then taken down to an even more basic list of foods. Eggs are part of my everyday routine, I eat them for breakfast and in almost all of my baked goods, but for those of you who cannot eat them- I give you a pat on the back. Keep up the hard work. If you are on the intro diet and still having multiple symptoms, it may be a good idea for you to eliminate eggs and see if that helps. But anyways, The egg-free version of these cookies do not stick together as well as the ones with eggs, but that is to be expected. They are not so crumbly, thought, that you can't hold them, they just tend to break easily, especially when hot. But when you make these the whole kitchen will smell like cinnamon, so I consider that an added bonus. I think both versions are equally as tasty.
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3/4 cup almond flour
1/4 cup coconut flour
1/2 cup honey
4 Tablespoons butter (or oil)
1/2 tsp salt
1 Tablespoon cinnamon
dash of nutmeg
2 eggs (omit for egg-free)

Coconut Sprinkles:
1/4 cup coconut flakes (unsweetened)
1 Tablespoon honey
Sprinkle of salt

Combine all of the above ingredients for the cookies. In a separate small bowl combine the coconut flakes, honey, and salt, stir until all the coconut flakes are lightly coated with honey, it will stick together but that is okay. Baking times vary:

For Egg-Free:

Bake at 350 degrees for 15 minutes and then flip the cookies and bake for another 5. Let cool somewhat before using a spatula to take them off the cooking sheet or stone.

For Egg-plus:

Bake at 350 degrees for 14 minutes.

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1 comment:

  1. When you put these on the pan to bake, do you have to spread them out? Do you add the sprinkles before or after you bake them?