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'.
- 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
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Preheat oven to 350°F. Line baking sheet with parchment paper or silicon pad.
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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.
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Stir together sugar and cinnamon in shallow dish, i.e. pie pan or wide bowl.
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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.
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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.
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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.
Important that all ingredients be at room temperature!
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Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.
Looking forward to trying these! Thanks Katie!!!😍