This post is written by Leigh Ann from Intentional By Grace.
Everyone loves cookies! I am currently pregnant with our second child, and this one has a serious sweet tooth. I never had a sweet tooth before now, and a few nights ago I felt like I would just die if I didn’t get a cookie (and soon!).
So I gathered my two year old, whipped out my grain mill and we got to work. I rummaged through my recipe binder and found a Snickerdoodle recipe my mother-in-love gave me. However, the ingredients it called for I didn’t have on hand because they weren’t ingredients we use in our food. So I had to make a lot of substitutions, and I was scared they were going to be just terrible.
Thankfully that was not the case. They were amazing! My toddler and I had them for dinner. You can pretend like you didn’t hear me say that. My husband was traveling and I was tired, okay? Clearly making cookies was far more important than dinner. Right?
Anyway, you have to try these Health(ier) Snickerdoodles!
Health(ier) Snickerdoodles
Ingredients:
- 1 cup palm shortening
- 1 cup sucanat + 2 teaspoons
- 2 eggs
- 2 3/4 cup of freshly ground soft white pastry wheat berries
- 2 teaspoons cream of tartar
- 2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
Method:
Mix thoroughly your palm shortening, sucanat, and eggs. I used my standing mixer just to make it easy on myself.
Sift together flour, cream of tartar, baking soda, and salt. Then stir it into your egg mixture.
Roll into balls the size of walnuts, and then roll each ball in the remaining sucanat and cinnamon mixture. This is a great task for little hands. Place about two inches apart on ungreased cookie sheet.
Bake in 400 degree fahrenheit oven until lightly brown but still soft (approximately 8-10 minutes). These cookies puff up at first and then will flatten out.
This recipe should make at least two dozen cookies depending on how big you make your cookies and can make up to five dozen.
Enjoy!
