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Snickerdoodle Cookies {GF, DF, Paleo}

Crispy on the outside, chewy on the inside, irrisitably delicious!  Can also be made without coconut flour and/or oil!

Course Dessert
Servings 2 Doz
Author Janna

Ingredients

  • 1/3 cup Almond Butter, smooth
  • 1/2 cup Pure Maple Syrup
  • 1/4 cup Organic refined Coconut Oil Melted and cooled to room temp
  • 1 1/2 cups Blanched Almond Flour
  • 1/4 cup Coconut flour
  • 1 tsp Pure Vanilla extract
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Tbls Cinnamon, ground
  • 3 Tbls Maple Sugar or Coconut Sugar
  • 1 Tbls Cinnamon, ground

Instructions

  1. Preheal Oven to 350

  2. Combine dry ingredients in a medium bowl and set aside.

  3. In a mixing bowl, cream together almond butter, coconut oil (meausre after melted!), maple syrup and vanilla.  Add dry ingredients and mix until dough forms.  It will be a sticky dough.  Place dough in refridgerator while preparing baking sheets, 5+- minutes.

  4. Prepare baking sheets with parchment paper or silicone baking mats.

    In a small bowl mix maple sugar and 1 Tablespoon cinnamon, mix together.  

  5. Using a small cookie scoop or teaspoons, make a ball with hands and roll in sugar mixture. Once coated, place on baking sheet. 

  6. Bake 11-13 minutes, until you see the bottom edges slightly brown.

  7. Cool on baking sheet until firm enough to transfer to wire cooling rack.

Recipe Notes

To make these snickerdoodle cookies without coconut oil and/or coconut flour, I used 2 1/4 cups almond flour and 1/4 cup tapioca flour and omitted the coconut flour. I also used ghee in place of the coconut oil, but grass fed butter would also be a replacement. This dough will still sticky, but will hold a ball shape and be able to be rolled in maple sugar/cinnamon mix if desired. I would suggest using a small cookie scoop or using a tablespoon to make balls by hand.