Grain Free Snickerdoodles
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.66 out of 5 stars
(29)
Ingredients
10 servings
- Wet ingredients:
- ¼ cup melted and cooled coconut oil or melted butter
- 1/3 cup coconut sugar (or regular sugar)
- 1 tablespoon pure maple syrup (or honey)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1 ½ cups packed fine blanched almond flour
- 1 tablespoon coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1/4 teaspoon salt
- For rolling:
- 1/4 cup organic cane sugar (or coconut sugar)
- 1 teaspoon cinnamon
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
Step 2
In a medium bowl, add in melted coconut oil or melted butter, sugar, maple syrup, egg, and vanilla. Mix until well combined, smooth and creamy.
Step 3
Next add in almond flour, coconut flour, cinnamon, baking soda, cream of tartar and salt. Mix until a dough forms. Allow dough to sit for 5 minutes to thicken up while you make the cinnamon sugar mixture.
Step 4
While dough is sitting, mix together cane sugar and cinnamon in a small bowl and set aside.
Step 5
Use your hands to roll dough into 10 golf-sized balls, then roll each dough ball into cinnamon-sugar mixture until coated completely. Place each dough ball on prepared cookie sheet then flatten each with the palm of your hand so that they are about 1/4th inch thick.
Step 6
Bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely. Makes 10 cookies.
Step 7
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