Homemade snickerdoodle cookies
Snickerdoodles
Homemade Snickerdoodles
Soft, cinnamon-warmed snickerdoodles made with white kamut flour and a few better-for-you swaps.
Ingredients
Method
- In a saucepan over medium heat, combine the water, both sugars, and the salt. Stir until the sugar dissolves, then set aside to cool.
- In a ceramic bowl, combine the butter, coconut oil, vanilla, and lemon juice.
- In a large ceramic bowl, combine the kamut flour, arrowroot, cream of tartar, cinnamon, bittermelon, and baking soda.
- Add the gelatin and psyllium husks to the cooled sugar water. Stir until it thickens, then add to the butter mixture.
- Add the slightly beaten eggs to the butter mixture and mix.
- Mix in the flour.
- Scoop onto a parchment-lined baking sheet and bake at 375°F for about .
Notes
- Snickerdoodles are traditionally rolled in cinnamon sugar before baking; this version bakes the cinnamon right into the dough.
Where it lands on the Intestinal food lists
Cross-referenced against Carolyn Mein’’s food lists for the Intestinal body type:
Intestinal body type
Solid fit
Solidly type-aligned — every food is “Frequently” or “Moderately” on a good day (1 in the top tier) and none are “Rarely” foods, though several ease back under stress.
- Butter Frequently
- Coconut oil Moderately holds under stress
- Eggs Moderately
- Brown sugar Moderately
- Refined cane sugar Moderately
- Refined wheat flour Moderately holds under stress
- Lemons Moderately holds under stress
- Sea salt Moderately holds under stress
Scored against Carolyn Mein’s Intestinal Profile. See the full Healthy vs. Sensitive crosswalk.
