I’ve been craving Snickerdoodles and a batch of scones lately. So, this morning, I decided to try and adapt one of Elana Amsterdam’s scone recipes from The Gluten-Free Almond Flour Cookbook to fit that need. We ended up with delicious Breakfast Snickerdoodles that are less sconeish and very cookish.
I adapted this recipe sans chocolate from her Chocolate Chip Scones (pg 18) which are divine. I also substitute about a cup of the almond flour with 3-4 Tbls. of coconut flour because of the price of almond flour. If you love this recipe, grab a copy of her book. If you hate this recipe, I take all the blame for the modifications, and grab a copy of her book to get back to her recipes. In other words, unless you are allergic to nuts, Elana’s book is one of those staple items for Gluten-Free living.
In order to keep with the spirit of Elana’s cooking, I tried to do an agave/cinnamon topping. In tasting though, I discovered that part of what makes a Snickerdoodle is the dry cinnamon sugar mixture on top. I’m including both variations for those who don’t want to use sugar.
These would make a fantastic New Year’s Breakfast and pair well with a cup of Egg Nog or coffee.
1 1/2 cups blanched almond flour
3-4 T. coconut flour
1/2 t. Sea Salt
1/4 c. grapeseed oil
1/4 c. agave nectar
2 large eggs
2 t. GF vanilla extract
2t. cream of tarter
Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.
In a large bowl sift together the almond flour, coconut flour, salt, baking soda and cream of tarter. Stir the wet ingredients into the flour mixture until combined. Let sit for 10 minutes for the coconut flour to absorb the liquid.
Use a scoop or 1/4 cup to drop batter 2 inches apart onto the prepared sheets. (mine are always more runny than the recipe describes, hence another reason I use some coconut flour in the recipes. If you want them more dense add more coconut or almond flour. If you like them a bit more like cookies, use less flour.)
Depending on the topping, spoon and spread the liquid agave-cinnamon mixture or sprinkle and press the cinnamon-sugar mixture.
Bake for 12-17 minutes, until golden brown or a toothpick inserted comes out clean. (the cookies style will be harder to test)
remove the parchment paper to a cooling rack and allow cookies to cool for 30 minutes. (we did eat some within 15 minutes and others later and waiting does produce a better flavor).