by bethany reid
Our family has a Halloween Tradition we call ‘ Take a Treat’. Halloween tends to be filled with that ‘gimme gimme gimme’ attitude. Kid’s and Parents running house to house calling ‘ Trick or Treat?!!!!’ . The tradition goes that if your neighbors do not give you a treat, you are in fact allowed to trash their front porch ( playing a TRICK on them).
I wanted my boys to enjoy dressing up and collecting candy with the friends, without adopting that attitude. When they were still really little we started our ‘Take a Treat’ tradition, taking goodies to our neighbors and friends before heading out to other festivities on Halloween night. It’s a very cool action in the ‘opposite spirit’ of the ‘taking’ that Halloween can so easily become about. They now love doing it and count it as much a part of this Holiday’s traditions as anything else!
Snicker-doodles have become our yearly Fall Cookie. I developed this gluten-free version several years ago and now find I like them more than the original version! I love using a combination of almond and white rice flour. I think it keeps the texture nice and light, and doesn’t crumble like many other gluten-free versions do. The almond flour adds a dose of protein too!
For this recipe I use Organic Washed Raw Sugar. I find that coconut sugar doesn’t look as pretty on top once you dip them etc. BUT – if you are being strict on your sugar intake you can most certainly sub BLONDE coconut sugar for the Raw sugar in this recipe.