Description
Delicious almond flour snickerdoodle cookies that are soft and chewy.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 tablespoons cinnamon sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, baking soda, cream of tartar, and salt.
- In another bowl, combine melted coconut oil, coconut sugar, egg, and vanilla extract.
- Mix the dry ingredients into the wet ingredients until combined.
- Form dough into balls and roll in cinnamon sugar.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- You can substitute coconut sugar with brown sugar.
- For a nut-free option, use gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: almond flour snickerdoodle cookies, gluten-free cookies, dessert recipes