Cinnamon Sugar Snickerdoodles

Cinnamon Sugar Snickerdoodles

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Yields: 25 cookies

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar (plus about a 1/4 cup for rolling)
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 7 tbsp grass-fed butter, melted
  • 1/4 cup maple syrup
  • 1 egg, whisked
  • 1 tsp vanilla extract

Preheat oven to 350 and line cookie sheet with parchment paper.

Combine almond flour, coconut flour, coconut sugar (1/2 cup), cinnamon, baking soda, and salt in a large bowl.

Combine butter, maple syrup, egg, and vanilla extract in a separate large mixing bowl.

Slowly add dry ingredients to wet, mixing until all are well combined.

Roll dough into balls about 1 inch in diameter.

Roll each ball in additional coconut sugar to lightly cover.

Place on baking sheet and press down lightly with the back of a spoon to flatten a little (you can also do this immediately after they come out of the oven for a more "cracked" appearance).

Bake for 12-14 minutes (you want there to be a soft center!)

Let cool and enjoy!

  • Preparation time: 5 minutes
  • Cook time: 13 minutes
  • Total time: 18 minutes

Comments

  1. says

    Amazing gifts! I’m definitely jealous of the waffle maker and ice cream attachment. Those are two kitchen tools I need to get my hands on! I always make it late to the ‘cool kitchen tool party’. Like I just got a spiralizer in March after wanting one for over a year. Hopefully I’ll add those two to my collection sooner!

    And these look great! I love it when great recipes happen by complete accident.

  2. Tina Thatchall says

    Any thoughts on how best to make without coconut flour? Even 1 Tbsp. Messes us up for weeks. Too high in fructans.

  3. cristina says

    This is the best paleo cookie I have tried! I absolutely love these! (I do use a teaspoon of cinnamon in the COOKIE dough instead of 1/2.). So good thank you for the amazing recipes!

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