Almond Coconut Snickerdoodles

 

Almond Coconut Snickerdoodles

Soft, chewy, gluten-free delights that will remind you of the original...and satisfy just the same.  Don't forget the cream of tartar!  This is essential for that 'chew'.

Servings: 16 cookies
Ingredients
  • 1 1/4 cup almond flour (finely ground almonds)
  • 3 Tbsp coconut flour
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/4 tsp cream of tartar (don't skip this!)
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup (at room temperature)
  • 1 tsp pure vanilla extract (or 1/2 tsp almond extract)
  • 4 tsp organic cane sugar
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 350°F.  Line baking sheet with parchment paper or silicon pad.

  2. Whisk together flours with baking powder, salt and cream of tartar in medium size bowl.  Whisk together melted oil with maple syrup and vanilla in separate small bowl; add wet mixture to dry and stir until well combined.  Set aside.

  3. Stir together sugar and cinnamon in shallow dish, i.e. pie pan or wide bowl.

  4. Scoop out heaping tablespoon dough and roll between hands to make round ball.  Roll ball in cinnamon-sugar until completely coated; transfer to prepared pan and flatten gently to about 1/2-inch thickness.  Repeat with remaining dough, spacing out cookies 2-inches apart on pan.  

  5. Bake for 9-10 minutes, or until slightly golden brown and cracked on top and edges.  It's important NOT to overbake, or cookies will be dry...and not chewy inside.  NOTE:  you may need to prepare two pans, baking one at a time.  

  6. Transfer cookies to wire rack and cool completely.  Store in airtight container on counter for up to 3 days, or freeze for up to 3 months.

Recipe Notes

Important that all ingredients be at room temperature! 

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