Paleo Snickerdoodle Cookies
Ingredients
The dough
-
1 ¼
cup
almond flour
-
3
Tbsp
coconut flour
-
1
tsp
baking powder
-
¼
tsp
salt
-
¼
tsp
cream of tartar
-
¼
cup
coconut oil
-
¼
cup
maple syrup
-
1
tsp
vanilla
For outside rolling
-
2
Tbsp
coconut sugar
-
1
tsp
cinnamon
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or grease it.
- In a medium bowl, mix almond flour, coconut flour, baking powder, salt, and cream of tartar.
- In a small bowl, combine coconut oil, maple syrup, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until combined. Set aside.
- In another small bowl, mix coconut sugar and cinnamon.
- Scoop 2 tablespoons of dough, roll into a ball, and coat in the cinnamon sugar mixture.
- Place the dough balls on the baking sheet and flatten gently.
- Bake for 10-12 minutes or until slightly golden brown.
- Store in an airtight container on the counter for up to 1 week.
Nutrition Facts (estimated)
Servings
12-14 cookies
Calories
120
Total fat
7g
Total carbohydrates
13g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
You might also like