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
- 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
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!)