Snickerdoodle balls
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These are a fantastic treat or dessert with a Paleo and sugar free option.
Ingredients
  • 1 cup Otto's Cassava Flour
  • ¼ cup Organic Gemini Tigernut Flour
  • 1 pasture raised egg plus one pasture raised egg white (organic pasture raised is even better.)
  • 1 Tablespoon of organic vanilla extract
  • ¼ cup of Lankanto plus 1 Tablespoon Lankanto (for Paleo substitute organic coconut sugar at same amounts)
  • ¼ tsp real sea salt
  • ½ cup Spectrum organic palm shortening plus 2 Tablespoons Spectrum organic palm shortening
  • Roll Bowl (separate bowl for balls): 1 Tablespoon organic Ceylon cinnamon and 1 Tablespoon Lankanto or Coconut Sugar
Instructions
  1. Preheat oven to 350 degrees bake.
  2. Mix both types of flour and salt.
  3. In a separate bowl, mix eggs, palm shortening, vanilla and Lankanto (or coconut sugar for Paleo).
  4. Combine wet and dry ingredients into one bowl using a hand mixer.
  5. Combine cinnamon and Lankanto or Coconut Sugar in a separate bowl (a "roll boll").
  6. Roll dough into balls. Measure about 1 Tablespoon of dough for each one. This will make about 16-18 balls depending on how precise you are.
  7. Roll each ball into the cinnamon and Lankanto or coconut sugar roll bowl. Coat very well on all sides.
  8. Place balls about 1 inch apart on unbleached parchment paper on baking sheet.
  9. Cook five minutes; delicately turn over using a stainless spoon or stainless spatula. If you aren't careful they'll fall or break apart.
  10. Cook another 6 minutes.
  11. These will burn easily and every oven is different, so time this and check often. Your oven may require more time on either side.
  12. Pull out and they are best enjoyed warm.
  13. These freeze well. Store in glass Tupperware and reheat in oven for the best taste.
Recipe by Destination Clean Living at https://destinationcleanliving.com/snickerdoodle-balls/