Gluten free snickerdoodles
These gluten free snickerdoodles are a healthy cookies recipe for the holidays. They're made with almond flour and natural sweeteners so they're gluten free and paleo too. You're going to love this easy healthy cookie recipe!
Servings: 16 cookies
Ingredients
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 6 tablespoons grass fed butter or coconut oil softened
- 1/3 cup coconut sugar packed
- 1 teaspoon pure vanilla extract
- 1 egg
Topping:
- 3 tablespoons coconut sugar
- 1 tablespoon cinnamon
Instructions
- Combine the almond flour, coconut flour, baking soda, cream of tartar, salt and cinnamon in a medium mixing bowl and whisk until combined.
- In a large bowl, cream together the coconut oil or butter and sugar until smooth and fluffy (if you’re using butter), about 2 minutes. Beat in the egg and vanilla and mix on medium until well combined, another 2 minutes, scraping down the sides of the bowl as needed.
- Slowly add the dry ingredients to the wet until fully combined and a dough forms. Cover and chill dough for at least 30 minutes before rolling into balls and dipping in cinnamon sugar).
- While the dough is chilling, preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside. Once dough is chilled, combine cinnamon & sugar in a small bowl. Use a large tablespoon to form dough into 18-20 balls and roll each one in the cinnamon sugar topping. Place on cookie sheet and flatten using the bottom of a cup or your hand.
- Bake in the preheated oven for 9-11 minutes or until cookies are set on top. Allow cookies to cool slightly on baking sheet before transferring to a wire rack to cool completely.