Dig into these cookies during the holiday season. Snickerdoodles are light and fluffy, sparkling with cinnamon, and require few ingredients to make them! The key ingredient to this recipe is....CINNAMON! We'll be incorporating pure cinnamon bark essential oil to give these cookies a boost of flavor.
Why use essential oils in the kitchen?
Essential oils can be used to easily substitute many herb and citrus seasoning in any recipe. When we put pure therapeutic grade essential oils into our foods, we know that we are putting natural ingredients in our food that are sourced ethically and safely.
Adding essential oils is a really great way to add powerful and diverse flavors to our plant based dishes. The value doesn't end there. When we internally ingest essential oils, our body is also benefiting from the medicinal properties that they hold too!
Plus, culinary essential oils are fantastic to have around in case you run out of certain ingredients in your kitchen. No more cinnamon powder or bark? No worries - just grab an essential oil. Essential oils have a longer shelf life so you'll never have to worry about missing an ingredient.
Benefits of ingesting cinnamon bark essential oil
Cinnamon has been used for ages in our food and for good reason too. This plant comes from a tropical tree that grows bark, leaves, and flowers that are incredibly fragrant (I love the smell of cinnamon!). When we consume cinnamon in our body we can take comfort in knowing that it supports our metabolic function (keeps our cells healthy), immune system (protects our body), gastrointestinal tract (healthy gut), and circulatory (heart healthy!), all while enhancing our dishes with its sweet and spicy flavor.
1 cup gluten free all purpose flour
1/3 cup turbinado sugar
1 tsp baking powder
¼ tsp baking soda
2 drops cinnamon bark essential oil (*certified therapeutic grade)
1/4 tsp salt (himalayan or sea salt recommended)
¼ cup pure maple syrup
2 tsp pure vanilla extract
3 tbsp coconut oil
3 tsp turbinado sugar
2 tsp cinnamon powder
Start by preheating the oven to 350°F. Either line a baking sheet with baking parchment paper or lightly coat the tray - to make sure the cookies don't stick to the pan.
Next you'll, combine the GF flour, turbinado sugar, baking powder, baking soda, and salt in a bowl. Make sure all ingredients are thoroughly mixed together.
Combine all wet ingredients into a separate bowl, including the Cinnamon Bark Essential Oil, maple syrup, vanilla extract, and coconut oil. Now, fold in the wet ingredients into the dry, making sure they are completely combined. Allow mixture to chill in the refrigerator for about 2-5 minutes.
Meanwhile in a small bowl, mix together the coating ingredients - turbinado sugar and cinnamon powder
It's time to coat the mixture! Take a tablespoon of the mixture and roll it between the palms of your hands until a ball is formed. Repeat this step until all of the mixture has been used.
Next, you'll roll each individual ball in the coating cinnamon/sugar mixture. Place each one on the baking pan.
Finally, Bake for about 10-12 minutes. Remove from the oven and transfer to a cooling rack and allow to cool for about 10 minutes.
**Yields anywhere between a dozen to two dozen cookies, depending on how big you make them