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Gluten-Free Snickerdoodle Cookies
Servings: 36
Preparation Time: 15 minutes
Ingredients:
- 2 cups almond flour*
- 1/2 cup coconut flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 3 tablespoons whole sugar
- 1 tablespoon ground cinnamon
Directions:
Preheat oven to 350 degrees F.
Combine almond flour, coconut flour, cream of tartar, baking soda, and salt in large bowl.
Whisk together oil, maple syrup, and vanilla in small bowl.
Mix wet ingredients into dry.
Mix sugar and cinnamon in small bowl. Form 1/2-inch balls of dough and roll in cinnamon sugar mixture. Press onto parchment lined baking sheet.
Bake at 350 degrees F for 7–10 minutes. Cool and serve.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Angie from Lubbock, TX, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
