Paleo Sticky Bun Snickerdoodles
Snickerdoodles and I go BACK! I feel like it was one of those cookies I always made because I always had the ingredients on hand. And who doesn’t love a cookie covered in sugar?? I made a clean cinnamon coconut sugar mix and toss it all over these cookies – but the sugar goodness doesn’t stop there. I was playing around with doing a pecan praline type of cookie and placed some pecans with coconut sugar and water in a skillet when it totally turned into sticky bun goodness! I had to rename the cookies and they turned out way better than I even anticipated.
Oh quick Kelsey update (that’s me if you didn’t know) – I was on a podcast this week!! The Well and Balanced Podcast (listen here) which is hosted by 3 amazing ladies! They all eat paleo based but know about balance – which I am all about – and are just so relatable and fun. We had such a great time chatting about my blogging journey and what life looks like for me these days. Oh and we also talked about Matt and our relationship which was super fun! Love getting an excuse to talk about that guy! So I would love for you to listen and let me know what you think! Or leave them a review in itunes causeeee they deserve it! 🙂 Okay now back to COOKIES! Check out this fun video for the step by step:
Sticky bun topping – ESSENTIAL.
This is before they popped in the oven!
They make 12 cookies and last time I made them they were gone in roughly 2 days… you have been warned!
Pin the image for this Paleo Sticky Bun Snickerdoodle recipe below to save it for later!
- 1/3 cup melted and cooled coconut oil
- 3 tablespoons coconut sugar
- 3 tablespoons maple syrup
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups packed fine almond flour (do not use almond meal)
- ¼ cup + 1 tablespoon arrowroot
- 1/4 teaspoon baking powder
- ½ teaspoon cinnamon
- 1/4 teaspoon salt
Sticky bun topping:
- ⅓ cup coconut sugar
- 2 tablespoons water
- 1 cup chopped pecans
- ¼ cup coconut sugar
- 1 tablespoon cinnamon
- Preheat oven to 350 degrees.
- In a medium bowl combine coconut oil, coconut sugar, maple sryup, egg, vanilla, almond flour, arrowroot, baking powder, cinnamon and salt and stir to fully combine. Scoop into 12 even balls and roll them in your hands to they are evenly shaped.
- Place them on a parchment paper lined cookie sheet and press them down so they are a bit flatter, then push your thumb into the middle to make a well. Set aside.
- Place a medium skillet over medium high heat and add ⅓ cup coconut sugar, 2 tablespoons of water and 1 cup of chopped pecans and cook, stirring occasionally until the sugar is thick and sticky on the pecans (about 4-5 minutes). Remove the pecans from the skillet and pour them onto another sheet of parchment paper and spread out the pecans as much as you can. Let them cool.
- Make the cinnamon coconut sugar mixture in a small bowl and sprinkle it all over the cookies. Then add some of the sticky pecan mixture on in the well of each cookie. Add a little more cinnamon coconut sugar on top and bake for 10 minutes.
- Remove from the oven and let cook before eating!