If you’re a peanut butter AND snickerdoodle lover than you are going to obsess over these delicious gluten-free peanut butter snickerdoodle cookies. We teamed up with our friend Sarah Bolla from @lemonfirebrigade to create a new take on this delicious classic just in time for the holidays – we hope you’ll give it a try!
Makes 13 large cookies!
Adjust oven rack to middle position and preheat to 325F. Sift the flours into a medium bowl.
Then, combine the coconut oil, Perfect Bars, sugar, honey, vanilla extract, baking powder, salt and spices in a large bowl. Using a hand mixer, mix on low speed to incorporate, then increase to medium and beat until fluffy, about 5 minutes. Crack in the cold egg and continue beating until smooth. Add the flour mixture, mix on low to form a stiff dough. Divide into thirteen (1/4 cup) cookie portions.
Mix the sugars, paprika and cinnamon in a small bowl. Sprinkle each ball with the mixture and arrange on a parchment-lined baking sheet. Next, chill balls in the freezer for at least 10 minutes before baking.
Bake for 6 minutes, rotating the baking sheet halfway through. Continue baking for another 6 to 7 minutes until the cookies are still very soft but mostly firm. Cool on the baking sheet until the edges are crisp, about 10 minutes.
Finally, enjoy warm, or store in an airtight container for up to 2 days at room temperature!
Shop our Peanut Butter Perfect Bar’s HERE.