The softest grain free snickerdoodles with hints of cinnamon & sugar in every bite. These will be your new favorite snickerdoodle recipe!
¼ cup melted and cooled coconut oil
¼ cup organic cane sugar or coconut sugar
1 egg at room temperature
1 teaspoon vanilla extract
1 ½ cups packed fine almond flour
2 tablespoons coconut flour
½ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1/3 teaspoon salt
2 tablespoons organic cane sugar
1 ½ teaspoons cinnamon
1 Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2 In the bowl of a food processor, add in coconut oil, sugar, egg, and vanilla. Process for 20-30 seconds until well combined.
3 Next add in almond flour, coconut flour, cinnamon, baking soda, cream of tartar and salt. Process until dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest!
4 While dough is sitting, mix together cane sugar and cinnamon in a small bowl and set aside. and set aside.
5 Use your hands to roll dough into tablespoon-sized balls, then roll each dough ball into cinnamon-sugar mixture until coated completely.
6 Place each dough ball on prepared cookie sheet then flatten each with the palm of your hand or use the bottom of a glass to flatten.
7 Bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely. Makes 12 cookies.
1 cup gluten free rolled oats
1/3 cup oat flour
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons whole flax seeds
2 tablespoons ground flax seeds
1/3 teaspoon salt 1 cup of any combination of add-ins (see suggestions above)
¼ cup melted coconut oil
¼ cup pure maple syrup
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Grain Free Snickerdoodles