Gluten-Free Snickerdoodles
Servings: 20 cookies
Preparation Time: 30 minutes
Ingredients:
- 1/2 cup grass-fed butter, ghee or coconut oil, melted
- 1/3 cup raw honey
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup blanched almond flour* or cashew flour
- 1/2 cup tapioca flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons Ceylon cinnamon
Mixture for sprinkling:
- 1 teaspoon cinnamon
- 2 tablespoons sugar
Directions:
Preheat oven to 350 degrees F.
Stir the butter/coconut oil, honey, egg, and vanilla mixture until uniform. (Mixing this recipe by hand works fine.)
In a separate bowl, mix the nut flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt.
Add dry ingredients into the wet. Allow to sit a few minutes to thicken.
Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper. Flatten a little with a buttered spatula.
Sprinkle tops with cinnamon and sugar mixture.
Bake approximately 12 minutes until slightly golden. Cool a few minutes on the cookie sheet before moving them to a rack.
Keep in an airtight container in the fridge.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
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