Almond Flour Snickerdoodles
Ingredients
The cookie dough
-
1½
cups
blanched almond flour
-
¼
cup
arrowroot starch
-
1
teaspoon
ground cinnamon
-
½
teaspoon
cream of tartar
-
½
teaspoon
baking soda
-
⅛
teaspoon
fine sea salt
-
1
tablespoon
melted coconut oil (or butter)
-
5
tablespoons
maple syrup
Cinnamon Sugar Coating
-
2
tablespoons
coconut sugar
-
½
teaspoon
ground cinnamon
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, arrowroot, cinnamon, cream of tartar, baking soda, and salt, whisking to break up any lumps.
- Add the melted coconut oil and maple syrup, stirring until the dough is thick and sticky.
- Scoop the dough using a tablespoon and roll it into balls.
- In a small bowl, mix the coconut sugar and cinnamon, then roll each ball in this mixture.
- Place the balls on the prepared baking sheet and flatten them slightly.
- Bake for 9 to 10 minutes until the edges are lightly golden.
- Allow the cookies to cool on the pan before serving.
Nutrition Facts (estimated)
Servings
14
Calories
110
Total fat
7g
Total carbohydrates
11g
Total protein
3g
Sodium
64mg
Cholesterol
0mg
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