Description
These Paleo snickerdoodles are made with almond flour and are completely gluten free, grain free and dairy free. They have a soft, tender texture and literally melt in your mouth.
Ingredients
Scale
Cookies
- 1 cup blanched almond flour (95g)
- 1/4 cup coconut flour (28g)
- 1/2 cup coconut sugar*
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup non-hydrogenated shortening (65g)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 2 Tbsp coconut sugar*
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine almond flour, coconut flour, coconut sugar, cream of tartar, baking soda and salt.
- Mix in the shortening, egg, egg yolk and vanilla.
- In a separate bowl, make the cinnamon sugar coating by mixing together coconut sugar and cinnamon.
- Scoop the cookie dough and roll it into balls about 1 rounded Tbsp in size. Individually roll each ball in the cinnamon sugar coating and place on a baking sheet. Using your hand, slightly press down each cookie so that they form a disk-like shape.
- Bake cookies at 350 degrees for 12 minutes.
- Remove the cookies from the oven and cool on the baking pan.
Notes
*For a low carb version, substitute the coconut sugar with any sugar-free sweetener. I recommend monk fruit sweetener.