Snickerdoodles (Gluten Free)
Soft and chewy cookies with that signature snickerdoodle tang rolled in a cinnamon and coconut sugar coating.
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
For the Cookies
- 1 ¾ cup almond flour
- 4 tablespoon coconut flour
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- ¼ teaspoon cinnamon
- 1 teaspoon baking powder
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup olive oil
- ¼ cup maple syrup
For the Cinnamon Sugar Coating
- 1 tablespoon cinnamon
- 1 tablespoon coconut sugar
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, mix together almond flour, coconut flour, salt, cream of tartar, cinnamon and baking powder.
- Add in eggs, olive oil, maple syrup, and vanilla. Mix until well combined.
- On a plate, mix up cinnamon and coconut sugar.
- Roll about 2 tablespoon of dough into a ball, roll in the cinnamon sugar mix and place on the parchment paper lined baking sheet.
- Once all of the dough is rolled and coated, lightly press down each ball on the baking sheet to slightly flatten.
- Baking for 12-14 minutes.
- Once done, remove the cookies from the baking sheet and place on cooling rack for at least ten minutes before serving.
Notes
Save in a tupperware on the counter or in the fridge for up to 2 weeks.
Nutrition
Serving: 1cookieCalories: 177kcalCarbohydrates: 11gProtein: 5gFat: 14gSaturated Fat: 2gCholesterol: 27mgSodium: 107mgPotassium: 36mgFiber: 3gSugar: 6gVitamin A: 40IUCalcium: 75mgIron: 1mg
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