Guilt-less Desserts & Treats for your Family

Chocolate Snickerdoodles


It’s race week.

Also known as the week that you question your sanity for signing up (and paying!!) for such a crazy endeavour.

The week that every single niggle, sniffle and twinge makes you worry about every possible injury you could be suffering from (think hypochondriac for runners).

The week that you suffer from the lowest self esteem and have no confidence as you question every training run, wonder what you could have done more and think about just chucking it all in and staying in bed (which would be so much easier when it’s still -3C at 6:30am and you have to go for a run).  

The week that you get super stressed and grumpy worrying about the run, the long family trip to get there and packing for a winter camping experience. Think PMS on roids!

And this is all for a race that I have no chance of finishing within even 2 hours of the winners. A race that I choose to run for fun…and yes I know that probably makes me crazy.

If you’re not a runner then it will be hard for you to understand the joy and the sense of accomplishment that you can get from running. This is especially true of endurance running on brutal tracks with beautiful scenery; the pain and fatigue are real but so is the fresh air, the sounds of nature and the breathtaking views from the peaks (the reward for a leg killing climb). Next weekend I’ll be running along the coast line, through sand, in a King Tide and past a historic light house. My reward for finishing the Surf Coast Trail Marathon (fingers crossed!!!); a medal, a cool trucker cap (the real reason I entered) and a visit to the Chocolate factory for a huge Sundae all to myself.

I don’t think of myself of a good runner or that what I do is anything special. I have niggles and a wobbly butt when I run, I am not fast and I’ve recently discovered that I’m a really heavy and loud breather when I run. I also have a lot of mum guilt around my running. Despite the fact that I’m out before the sun has risen I wonder if I should be at home. My long weekend runs take me away from home for many hours; would my time be better spent cleaning the house or running around after the kids? If I don’t complete a race or do well does that mean I’ve let my family down after months of training and a long day away from home?

Is it right for me to spend time and money on an activity that, whilst I love, I am never going to be good at?

You…Me…We are worth it. It’s ok to have a dream and work towards achieving it. Not all dreams need to be about being the best; simply completing a task can be the achievement. Being a mother doesn’t mean you have to be less of yourself; sure it means less time to yourself but choosing to spend that time doing something that brings you happiness, makes you healthy and helps to balance out all the cake is not something to feel bad about. On the contrary, chasing goals and teaching your children about hard work makes you a great role model.

Never forgot that what you may think is ‘nothing’ may inspire someone else to achieve their ‘something’.  

Chocolate Snickerdoodles (pauses for sniggers and immature laughter).

These spiced filled cookies are the Chocolate cousins of the Snickerdoodle recipe I shared recently. It’s kind of my thing that eventually everything turns out chocolatey. These Chocolate Snickerdoodles are full of the same spice flavour of a traditional Snickerdoodle (think reverse Gingerbread) but with a dash of cocoa. If you’re feeling a bit like experimenting you can also add some chilli powder to create a Mexican Chocolate Cookie.

Chocolate Snickerdoodles

These Chocolate Snickerdoodles are spice filled chocolate cookies with a crispy outside and a fluffy middle.
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Servings: 12



    Chocolate Snickerdoodles

    • 1/3 Cup Coconut Oil
    • 1/3 Cup Maple Syrup/Rice Malt Syrup
    • 1 teaspoon Vanilla Extract
    • 1 Egg
    • 3/4 Cup Arrowroot
    • 1/3 Cup Coconut Flour
    • 1/3 Cup Cocoa
    • 1 teaspoon Cinnamon
    • 1/4 teaspoon Cloves
    • 1/4 teaspoon Ginger
    • 1 teaspoon Cream of Tartar
    • 1/2 teaspoon Bicarb Soda Baking Soda
    • Dash of Salt


    • 2 Tablespoons granulated Sugar Coconut, Raw etc
    • 1 1/2 teaspoons Cinnamon



      Chocolate Snickerdoodles

      • Preheat the oven to 180C/360F. Line and grease 2 baking trays.
      • Using a kitchen stand mixer with a beating attachment, place all the wet ingredients in a bowl and mix til combined. Alternatively a blender can be used or it can be done by hand with a big spoon/whisk and a strong arm.
      • Add the dry ingredients and blend on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
      • In a seperate bowl combine the granualated sugar and cinnamon (or just cinnamon).
      • Take heaped Tablespoon amounts of mixture and form into a ball. Roll the ball in the cinnamon sugar.
      • Place the ball on the tray and, using your palm or a spoon, flatten 1/2 to 2/3 way down. The cookies will only spread a little bit. Repeat and use the other trays.
      • Bake the Snickerdoodles for 13-15 minutes.
      • Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight container but they will soften the longer they are left (so eat more!)

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