If you’ve ever been mattress shopping, you know what an impossible task this is. We’re in the market for a new mattress because the one we bought two years ago is now lumpy and causes our extremities to fall asleep during the night. Not a good feeling. Do you have any tips for testing out mattresses before you buy? I’m all ears!
Since I have lumpy mattresses on the brain, I’m converting frustrations into soft, pillowy, cakey snickerdoodles. I need to turn my attitude around and nothing can do that like cookies! Two kinds of sweeteners create a special softness in this recipe while keeping the calorie count in check. These snickerdoodles are soft, slightly chewy and puff up nice and pretty in the oven. The slight buttery flavor and cinnamon coating gives a richer depth of flavor for a cool winter day… especially when eaten right out of the oven! This is the kind of treat to release the tension. Have a cookie!
- ⅓ cup Earth Balance Butter or Organic Butter, softened
- 1 Tablespoon Cashew Butter
- 3 Tablespoons Xylitol or Erythritol
- ⅓ cup Maple Sugar or Powdered Honey (powdered honey will create a softer cookie)
- 1 teaspoon Pure Vanilla Extract
- 1 Large Egg
- 2 teaspoons Cream of Tarter
- 1 teaspoon Baking Soda
- 1 teaspoon Organic Cornstarch
- 1 cup plus 6 Tablespoons Oat Flour or White Spelt Flour
- 3 Tablespoons Xylitol
- 2 teaspoons Cinnamon
- Pre-heat oven to 325. Line cookie sheets with parchment paper.
- Cream together the butters and sweeteners until smooth. Add the vanilla and egg. Mix in the rest of the ingredients. Roll scant tablespoon sized balls in the xylitol and cinnamon mixture. Place coated dough balls on a parchment lined baking sheet.
- Bake at 325 for 8-9 minutes or until cookies have puffed up and edges are browning. The cookies will look under baked when done so please do not cook for longer than 9 minutes! Allow to cool for a few minutes before enjoying. Store cookies in an airtight container at room temperature.