GAPS & Paleo Snickerdoodle Cookies
Snickerdoodle Cookies (Paleo, Primal, Grain and Gluten-Free) - omit cinnamon to make sugar cookies!
Ingredients
- 2 cups blanched almond flour
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 tablespoons melted coconut oil or butter I use expeller pressed, no coconut flavor
- 1 egg
- 1/4 cup raw honey add a tablespoon or two for a sweeter cookie
- 1 tablespoon GF vanilla extract
For coating
- 2 teaspoons cinnamon
- 1.5 tablespoons coconut sugar
Instructions
- Preheat oven to 350.
- Mix all ingredients.
- Form batter into about 12 balls and press onto cookie sheet (helpful to use parchment paper).
- Sprinkle the topping over the cookies.
- Bake for about 15 minutes (my oven cooks slowly).
Notes
- To get the perfect texture I recommend hand mixing the dough, as opposed to beating it with a mixer.
- Make sure your butter and eggs are at room temperature. This step makes it easier to mix the butter by hand and also benefits the final cookie texture.
- Check that your baking soda is fresh. Expired baking ingredients will compromise the final cookie.
- Omit cinnamon to make sugar cookies or add some Chai Spice to make them Chai Snickerdoodle Cookies
Nutrition
Serving: 1cookieCalories: 161kcalCarbohydrates: 11gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 13mgSodium: 31mgPotassium: 8mgFiber: 2gSugar: 7gVitamin A: 20IUCalcium: 46mgIron: 0.8mg
Tried this recipe?Let us know how it was!