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 tangy cinnamon sugar flavor.
Ingredients
Scale
Cookies
- 1 cup blanched almond flour (95g)
- 1/4 cup coconut flour (26g)
- 1/2 cup coconut sugar*
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup organic palm 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 your oven to 350 degrees F.
- In a medium-sized mixing bowl, combine the dry cookie ingredients. This includes the almond flour, coconut flour, coconut sugar, cream of tartar, baking soda and salt.
- Mix in the wet cookie ingredients: shortening, egg, egg yolk and vanilla. I suggest first mixing with a fork, then using a spatula to fully combine the dough.
- In a separate bowl, make the cinnamon sugar coating by mixing together the coconut sugar and cinnamon.
- Scoop the cookie dough and roll it into balls about 1 rounded tablespoon 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.
- Place the cookies in your oven and bake at 350 degrees for 12 minutes.
- After baking, remove the cookies from the oven and cool on the baking pan for 5 minutes, then transfer them to a wire cooling rack.
Notes
*For a low carb version, substitute the coconut sugar with any sugar-free sweetener. I recommend monk fruit sweetener.