Recipe: Gluten-Free Snickerdoodles

Ingredients

Combine almond flour, tapioca starch, cream of tartar, baking soda, and kosher salt in a medium bowl and whisk well.
In a large bowl, mix coconut sugar, melted coconut oil, and vanilla extract until combined using an electric mixer.
Add the egg and beat until the mixture is lighter and thick.
Pour in the flour mixture and beat on low until just combined.
Chill the dough in the fridge for at least 1 hour.
Preheat the oven to 400°F and line two baking sheets with parchment paper.
Mix coconut sugar and cinnamon in a small bowl for the topping.
Scoop out 16 dough balls and roll them in the cinnamon sugar mixture.
Arrange the dough balls on the baking sheets, spaced apart.
Bake until edges are lightly browned and centers are soft, about 7 to 8 minutes.
Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Servings

Calories

124

Total fat

Total carbohydrates

10g

Total protein

Sodium

0mg

Cholesterol

0mg