Our family has a Halloween Tradition we call ‘ Take a Treat’. Halloween tends to be filled with that ‘gimme gimme gimme’ attitude. Kid’s and Parents running house to house calling ‘ Trick or Treat?!!!!’ . The tradition goes that if your neighbors do not give you a treat, you are in fact allowed to trash their front porch ( playing a TRICK on them).
I wanted my boys to enjoy dressing up and collecting candy with the friends, without adopting that attitude. When they were still really little we started our ‘Take a Treat’ tradition, taking goodies to our neighbors and friends before heading out to other festivities on Halloween night. It’s a very cool action in the ‘opposite spirit’ of the ‘taking’ that Halloween can so easily become about. They now love doing it and count it as much a part of this Holiday’s traditions as anything else!
Snicker-doodles have become our yearly Fall Cookie. I developed this gluten-free version several years ago and now find I like them more than the original version! I love using a combination of almond and white rice flour. I think it keeps the texture nice and light, and doesn’t crumble like many other gluten-free versions do. The almond flour adds a dose of protein too!
For this recipe I use Organic Washed Raw Sugar. I find that coconut sugar doesn’t look as pretty on top once you dip them etc. BUT – if you are being strict on your sugar intake you can most certainly sub BLONDE coconut sugar for the Raw sugar in this recipe.
1/3 cup Organic Unrefined Coconut Oil (Gives it a nice little hint of coconut)
1/3 cup Butter, Softened
1 1/2 cups Raw Sugar
1 1/2 tsp Vanilla
2 cups White Rice Flour
1 1/4 cups Almond Flour
1 tsp Cinnamon
1 tsp Baking Soda
3/4 tsp Baking Powder
3 tbsp Raw Sugar
1 tsp Cinnamon
Beat organic unrefined coconut oil, butter, raw sugar, vanilla and eggs together.
Then, sift on top rice flour, almond flour, cinnamon, baking soda and baking powder.
Mix together until a nice smooth dough is formed.
Using your hands and roll into little balls, dip in the mixture of cinnamon and raw sugar, then place on a greased cookie sheet.
Bake at 350/160 for 5-7 minutes until just beginning brown.
Little baby fingers roll these pretty well!