Snickerdoodles

Good news! The oven I get to use now doesn't burn things!

The oven we had on our dorm floor tended to burn the bottom of anything baked. Some girls were brave and clever and figured out its quirks so that their cookies were still deliciously golden-brown, but just the uncertainty of it deterred me from baking much in the dorms. Now though, I have an oven that works normally, which definitely makes baking more possible.

Here's a recipe that I highly recommend, particularly if you're someone who has to be a bit more creative with your food choices. These are almond flour snickerdoodles, which just melt in your mouth. Click HERE for the recipe.

I substituted the coconut oil for a dairy-free non-gmo margarine, but I did try out the coconut sugar. Since it's not directly from the coconut (it's from sap), I wanted to see if it would settle well. As far as I can tell, the coconut sugar was fine! It does give these cookies their distinct flavor, so I recommend using it if you're able to!

Let me know what you think of them if you try them out! I kept a few out on the first day, and then froze the rest. They make a great to-go snack - just pop them out of the freezer and in no time they're perfectly soft enough to enjoy.