Description
A healthy, grain-free version of snickerdoodle cookies.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 tablespoons cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut sugar, baking soda, cream of tartar, and salt.
- In another bowl, combine melted coconut oil, egg, and vanilla.
- Mix the wet and dry ingredients until combined.
- Form dough into balls and roll in cinnamon.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Can substitute coconut sugar with another sweetener.
- Adjust cinnamon to your taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: paleo snickerdoodle cookies, healthy cookies, gluten free cookies