I promise these cookies are just as good as they look!! Maybe better! Read on for the recipe…
Growing up my favorite cookie was “Snickerdoodles”. Everyone else in my family was crazy over Chocolate Chip cookies but I preferred Snickerdoodles. Something about them was just heaven sent…maybe it was how soft and chewy they were, maybe the cinnamon-sugar costing…i don’t know but I do know that they stuck with me for all these years.
Now that we eat paleo it’s waaay harder to find recipe that can meet the standards of my regular childhood favorite…until now that is. These cookies were so good, that I was hiding them from my kids and eating them as they came out. #momfail Below is the recipe to make these gems. I hope you all love them as much as I do!
GRAIN FREE SNICKERDOODLES
Prep Time: 10 mins | Cook Time: 7 mins | Total Time: 17 mins
I N G R E D I E N T S
1 1/2 cups of almond flour
3 Tbsp. coconut flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
1/4 cup coconut oil (melted)
1/4 cup maple syrup
2 Tsp. vanilla extract
1/2 Tsp. ground cinnamon
2 Tsp. coconut palm sugar
- Pre-heat oven to 350F and line a cookie sheet with parchment paper or non stick baking mat (I actually just used a regular cookie sheet and skipped the parchment paper and laid them directly onto the surface and they came out great. See photo above). Set aside.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt – mixing until well combined. Add melted coconut oil, maple syrup, and vanilla and mix until all ingredients are well combined and dough begins to thicken.
- Add cinnamon and sugar to a small bowl. Scoop out a rounded tablespoon of dough and roll between your hands to form a ball. Dip into your cinnamon-sugar mixture and set onto the cookie sheet. Repeat and bake for 8 minutes and let cool on the baking sheet for 5 minutes.
- Store cookies in an air tight container for up to 5 days (if they make it that long ;)).
This recipe was found at “Running With Spoons”.
Enjoy these cookies and let me know how you liked them!!