Grain-Free Snickerdoodle Cookie Recipe
Prep Time
10 mins
Cook Time
11 mins
Total Time
21 mins
This recipe uses a base of almond flour to create the perfect cookie that's crispy on the outside & soft & pillowy on the inside! The perfect healthy indulgence!
Course:
Dessert
Servings: 12 large cookies
Ingredients
Wet
- ½ cup room temperature butter or coconut oil
- ½ cup coconut palm sugar
- 1 egg
- 1.5 tsp. vanilla
Dry
- 1 and ½ cup almond flour
- ½ cup tapioca flour
- 1 tsp. baking powder
- ¼ tsp. sea salt
Topping
- 2 tbsp. coconut palm sugar
- 1 tsp. cinnamon
Instructions
-
Preheat oven to 350F and line a large baking sheet with parchment paper. Set aside.
-
In a medium mixing bowl cream together butter and coconut palm sugar.
-
Once mixed, crack in the egg and add the vanilla. Mix again until thoroughly combined.
-
In a separate bowl stir together almond flour, tapioca flour, baking powder, and sea salt.
-
Pour dry ingredients into wet and mix thoroughly.
-
Set in the fridge a few minutes to harden. It will still be somewhat of a wetter dough. While setting combine coconut palm sugar and cinnamon in a small bowl.
-
Remove from fridge and roll into balls. My suggestion is to coat hands in coconut oil and then wet them periodically to keep the dough from sticking too much. Feel free to lick any extra dough off your fingers!
-
Roll each ball into the cinnamon mixture and place evenly spaced on the baking sheet.
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Once all balls are coated gently squish each one with the flat bottom of a drinking glass.
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Place in the oven for 11 minutes.
-
Remove from oven and let cool a couple of minutes on the baking sheet before transferring to a cooling rack.
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Enjoy!
Recipe Notes
Makes ~ a dozen large cookies or 24 small cookies