Gluten Free Homemade Snickerdoodles
Ingredients
The cookie dough
-
1
cup
Bob's Red Mill blanched almond flour
-
½
cup
Bob's Red Mill tapioca flour
-
2
tsp
paleo baking powder
-
¼
tsp
sea salt
-
⅓
cup
maple sugar (or coconut sugar)
-
¼
cup
ghee (room temperature, or coconut oil for Vegan)
-
¼
cup
almond milk (or other non-dairy milk)
-
1
tsp
vanilla extract
The cinnamon sugar coating
-
2
tbsp
maple sugar (or coconut sugar)
-
1
tsp
cinnamon
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, tapioca flour, baking powder, salt, and maple sugar.
- Cut the ghee or coconut oil into the mixture until crumbly using a fork.
- Stir in almond milk and vanilla until a dough forms.
- Mix maple sugar and cinnamon in a small bowl.
- Roll the dough into 12 balls and coat them in the cinnamon sugar mixture.
- Flatten the balls slightly and place them on the lined baking sheet.
- Bake for about 9 minutes until the edges turn golden brown.
- Let cool on the cookie sheet before transferring to an airtight container.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
0mg
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