Paleo Snickerdoodle Cookies Recipes
PALEO SNICKERDOODLE COOKIES
This easy recipe for Paleo Snickerdoodle Cookies is going to be your new favorite cookie recipe. They are soft, made gluten free, and have no refined sugar. You will have traditional snickerdoodle cookies but only healthier in less than thirty minutes!
Provided by Erin Morrissey
Categories cookies
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and line baking sheet with parchment paper or grease.
- In a medium bowl, mix together almond flour, coconut flour, baking powder, salt, and cream of tartar.
- In a small bowl, mix together coconut oil, maple syrup, and vanilla.
- Add wet ingredients to dry and stir until combined. Set aside.
- In a small bowl, mix together coconut sugar and cinnamon.
- Roll 2 tablespoons of dough in hand to form ball and then roll in cinnamon sugar mixture.
- Place on parchment paper and flatten gently.
- Bake for 10-12 minutes or until slightly golden brown.
- Store in airtight container on counter for up to 1 week.
Nutrition Facts : ServingSize 1 cookie, Calories 142 calories, Sugar 6.8 g, Sodium 52.8 mg, Fat 6.8 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 10.3 g, Fiber 1.2 g, Protein 2.1 g, Cholesterol 0 mg
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- Prepare flax egg as described above and set aside. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Position your oven rack in the upper portion of oven.
- Combine the almond flour, coconut flour, baking powder*, salt and 3/4 tsp cinnamon in a medium mixing bowl, stir to evenly distribute ingredients.
- In a separate larger bowl, use an electric mixer to cream together the coconut oil, almond butter, maple syrup and sugar until smooth. Beat in the flax egg and vanilla and mix on low/medium until well combined.
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