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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