Description
These gluten-free snickerdoodles are made with a combo of almond and oat flour. They’re full of cinnamon flavor with the perfect chewy, but fluffy texture.
Ingredients
- 1 cup almond flour
- 1 ¼ cup oat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
Cinnamon Sugar Topping
- ¼ cup coconut sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper, set aside.
- In a mixing bowl, stir together the dry ingredients: almond flour, oat flour, cinnamon, cream of tartar, baking soda, baking powder and salt. Add the coconut oil, coconut sugar, maple syrup, and vanilla extract and stir until combined.
- In a separate shallow bowl, make your cinnamon sugar by stirring together the cinnamon and coconut sugar.
- Using a cookie scoop or spoon, measure out about 1 heaping tablespoon of dough and roll into a ball. Roll each cookie dough ball into the cinnamon sugar mixture.
- Place on prepared baking sheet about 2 inches apart. Flatten cookies slightly with your palm or the flat bottom of a glass. Bake for about 10 minutes, until golden brown.
- Let cool for 10 minutes and then transfer to a cooling rack to cool completely.
- Store leftover cookies in an air-tight container for up to 1 week.
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 176
- Sugar: 12g
- Sodium: 158mg
- Fat: 8g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
Keywords: gluten free snickerdoodles