Paleo Snickerdoodles
Ingredients
-
2
cups
almond flour
-
2
tablespoons
coconut flour
-
¼
cup
coconut oil or butter
-
1
large
egg
-
1
teaspoon
vanilla extract
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt (if using coconut oil)
-
¾
teaspoon
liquid stevia
-
¼
cup
almond milk or ½ cup honey
-
2
tablespoons
cinnamon
-
a pinch
salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mix almond flour, coconut flour, salt, and baking soda until combined.
- In a small bowl, whisk together the egg, vanilla extract, coconut oil or butter, liquid stevia, and almond milk or honey.
- Combine the wet ingredients with the dry ingredients and mix until fully incorporated.
- Roll the dough into balls about 1 inch in diameter and place them on the baking sheet.
- In a small bowl, place 2 tablespoons of cinnamon and roll each ball in the cinnamon until coated, then return them to the baking sheet.
- Flatten each cookie to about ½ inch thickness using the bottom of a jar or cup dipped in cinnamon.
- Bake for 15-20 minutes until the centers are no longer soft and have slight resistance.
- Allow the cookies to cool on a wire rack for at least 15 minutes.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
10g
Total carbohydrates
12g
Total protein
4g
Sodium
100mg
Cholesterol
70mg
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