Friday Foodspiration: Snickerdoodle Bars

I have a cookie confession . . . when I make cookies I end up eating way too much cookie dough. The problem is, you scoop out the first tray and then the rest of the dough just sits there on the counter calling my name. It’s a temptation I find nearly impossible not to give into.

My solution is to make just about every cookie into a bar. That way I can scoop all the dough into a pan and shove in the oven before I go overboard. I might still have a taste of the raw dough, but there isn’t going back for seconds, or thirds, or fifths.

So here I have snickerdoodle cookies made into bars . . . it turned out to be one of my families favorite gluten, grain, dairy, sugar free recipe ever!

Ingredients:

• 1/2 cup Coconut Oil, melted
• 1 cup Swerve Sweetener
• 1 Egg, at room temperature
• 2 cups Almond Flour
• 1 tsp Cream of Tartar
• 1 tbs Gelatin Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• Topping
  • 2 tbs Swerve Sweetener
  • 1 tsp Ground Cinnamon

Instructions:

1. Preheat oven to 325 degrees and line a 8 x 8 inch baking dish with parchment paper.
2. In a mixing bowl combine the coconut oil and sugar until smooth and creamy.
3. Add vanilla and egg and mix until well combined.
4. In a separate bowl combine the remaining dry ingredients and whisk well to ensure there aren’t any clumps.
5. Add the dry ingredients to the wet ingredients and mix well.
6. Pour into the prepared baking dish and sprinkle with the topping.
7. Bake for 20 minutes or until the top is slightly brown and set.
8. Allow to cool and then cut to serve.