Paleo Snickerdoodle Cookies
Hearty. Aromatic. Spice. Protein.
Ingredients:
1 ½ Cups Almond Flour or Almond Meal
3 Tbsp Coconut Flour
1 tsp Ground Cinnamon
1 tsp Baking Powder
¼ tsp Salt
¼ Coconut Oil, melted
¼ Cup Maple Syrup or Honey
2 tsp Vanilla extract
1 Tbsp Coconut Palm Sugar
1 tsp Ground Cinnamon
Directions:
1. Preheat oven to 350° and line a cookie sheet with parchment paper or a silicon mat.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, and salt. Stir in the melted coconut oil, syrup or honey, and the vanilla. Mix until well blended and a dough begins to form.
3. In a small bowl, use a fork to mix the coconut palm sugar and cinnamon. With clean, slightly wet hands, scoop out about 1 Tbsp of dough and form a ball by rolling dough between your palms. Coat with cinnamon/sugar mixture and place on prepared baking sheet. Repeat with remaining dough, arranging cookies about 1-inch apart. Use the bottom of a flat jar, clean and slightly wet, to press down the cookies into flat discs, about 1-inch thick.
4. Bake on center rack for 8-10 minutes or until bottoms are slightly golden. Let cool for 5 minutes before transferring to a baking rack to cool completely.
*Store in airtight container for up to 10 days or freeze.
