In the realm of comfort desserts, the snickerdoodle holds a special place, cherished for its soft, chewy texture and cinnamon-sugar warmth. Reimagining this classic with the addition of apple, cardamom, and almond, while substituting traditional sugar with monk fruit, transforms it into a novel delight. This recipe marries the quintessential coziness of the snickerdoodle with the aromatic depth of cardamom and the hearty, nutty whispers of almond. The inclusion of apple lends a subtle freshness, making each bite a harmonious blend of flavors and textures. This creation is not just a cookie; it’s a bite-sized journey through autumn, making it a perfect treat that’s both comforting and invigorating.
Ingredients
Serving Size
- Makes about 24 cookies
Grocery Items Needed
- All-purpose flour – 2 cups
- Baking powder – 1/2 teaspoon
- Ground cinnamon – 2 teaspoons
- Ground cardamom – 1 teaspoon
- Fine sea salt – 1/4 teaspoon
- Unsalted butter, softened – 3/4 cup
- Monk fruit sweetener – 1 cup (divided)
- Large egg – 1
- Vanilla extract – 2 teaspoons
- Finely diced apple (preferably a firm, tart variety) – 1 cup
- Sliced almonds – 1/2 cup
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, 1 teaspoon of cinnamon, cardamom, and salt. Set aside.
- In a large bowl, using a mixer or by hand, cream together the softened butter and 3/4 cup of monk fruit sweetener until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined. Fold in the diced apple and sliced almonds gently.
- In a small bowl, combine the remaining 1/4 cup of monk fruit sweetener with 1 teaspoon of cinnamon.
- Shape the dough into 1-inch balls, then roll each ball in the monk fruit-cinnamon mixture to coat. Place the dough balls on the prepared baking sheets, spaced about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- For a chewier cookie, be careful not to overbake. The centers should still be a bit soft when you take them out of the oven; they will firm up as they cool.
- To enhance the apple flavor, consider adding a pinch of nutmeg along with the cinnamon and cardamom.
- If you’re unable to find monk fruit sweetener, erythritol or stevia can be used as alternatives, though the sweetness level may vary slightly.
Serving Suggestions
Serve these Apple Cinnamon Cardamom Almond Snickerdoodles with a warm cup of chai or coffee for a cozy afternoon snack. They also make an excellent dessert option for autumn gatherings, beautifully complementing other seasonal flavors. For an added touch of indulgence, pair them with a scoop of dairy-free vanilla ice cream.
Nutrition Facts per Serving
- Calories: 150
- Carbohydrates: 20g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 50mg
- Fiber: 1g
- Sugar: 0g (Note: This recipe uses monk fruit as a sweetener)
Allergens: Bolded ingredients may cause allergic reactions in some individuals.
We hope you enjoy baking and sharing these delightful Apple Cinnamon Cardamom Almond Snickerdoodles. Remember, cooking is all about making it your own, so feel free to experiment with different types of apples or add a personal touch with your favorite spices. Share your creations with friends and family, and don’t hesitate to add your twist to make this recipe uniquely yours. Happy baking!
