Flourless, Nut-Free Snickerdoodles

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1 cup Coconut Cream Concentrate*, softened
• 1 egg
• 1/2 cup granulated sweetener
• 2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon sea salt

Cinnamon Coating:

• 1 tablespoon cinnamon
• 2 tablespoons granulated sweetener

Directions:

Preheat oven to 350 degrees F.

In a mixing bowl or food processor, combine the Coconut Cream Concentrate, egg (whisked if using a bowl), and vanilla. Add the soda, powder, and salt. Mix well. Make sure no clumps remain in dough.

In a small bowl, combine the cinnamon and sugar mixture. Roll the dough into one inch wide or larger dough balls. If batter is too runny from the coconut cream, place it in the refrigerator for a few minutes to harden.

Roll each ball in the cinnamon sugar mix and coat well. I sort of mashed it into each ball and then rerolled each ball. Place the balls on a parchment-lined cookie sheet and press down with the palm of your hand. Cookies should not spread much unless batter is really soft.

Take the leftover cinnamon sugar mixture and sprinkle it over top the cookies.

Bake in preheated oven for about 12 minutes. Remove from heat and let the cookies sit on the cookie sheet until they are set up. They will fall apart if you try to remove them when hot.

Place on a cooling rack to finish setting up.

Quick Notes:

*The top layer of Coconut Cream Concentrate is coconut oil, so you may need to scrape that off to get to the cream. Save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

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