Chocolate Bourbon Snickerdoodles

I am a snickerdoodle fiend.  I'm always looking for the next best snickerdoodle recipe.  Hit me up if you have one!

These puppies have everything a good cookie needs: chocolate, cinnamon/sugar, and chewiness.  And bourbon, of course.

finished cookies 3.jpg

For those of you who are unfamiliar with almond flour, it's essentially almonds that are ground up into a meal or fine powder.  You can get it online or in most specialty grocery stores; with the gluten-free craze, you can find it almost anywhere now!  It adds a healthy dab of protein to these cookies.  (Both Trader Joe's and Wegman's make their own almond flour; it's reasonably priced, about $4.99/lb.)

1 c. organic whole wheat pastry flour, like Bob's Red Mill
2/3 c. almond flour
1/2 c. carob powder, like Chatfield's, or other unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. sea salt
1/2 tsp. cinnamon
3 T. vanilla or cacao-infused bourbon (learn more about infusing your own liquors!)
2 tsp. almond milk, or other non-dairy milk
1/4 c. pure maple syrup
1/2 c. coconut sugar
1/2 c. coconut oil, softened

cinnamon and vegan sanding sugar, for rolling/topping
pistachios, for topping (optional)

Preheat the oven to 350°. Line a cookie sheet with parchment paper or a Silpat.

In a small mixing bowl, combine the flour, almond flour, carob, baking powder, salt, and cinnamon.  Set aside.

In a larger bowl, cream the coconut oil and sugar.  Add the bourbon, milk, and syrup.  Slowly add the dry ingredients into the wet mix.

Using a cookie scoop, scoop the dough and press it into the sugar/cinnamon mixture.  Transfer the dough to the prepared sheet and flatten it out slightly.  Repeat with the rest of the dough.  Bake the cookies for 10-12 minutes.

Enjoy the chocolaty goodness that is these cookies.  YUM!