Gluten Free Snickerdoodles
Ingredients
The cookie dough
-
2
cups
blanched almond flour
-
⅛
teaspoon
celtic sea salt
-
⅛
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
¼
cup
palm shortening
-
2
tablespoons
honey
The coating
-
½
cup
coconut sugar
-
1
tablespoon
ground cinnamon
Instructions
- Combine almond flour, salt, baking soda, and cinnamon in a food processor.
- Pulse in the palm shortening and honey until mixed.
- Scoop 1 tablespoon of dough and roll it into a ball.
- Dip the ball briefly in water, then roll it in a mixture of coconut sugar and cinnamon to coat.
- Place the coated ball on a parchment-lined baking sheet.
- Flatten the ball with your palm.
- Bake in a preheated oven at 350°F for 7-9 minutes.
- Cool the cookies and serve.
Nutrition Facts (estimated)
Servings
20 cookies
Calories
100
Total fat
5g
Total carbohydrates
12g
Total protein
2g
Sodium
20mg
Cholesterol
0mg
You might also like