Snickerdoodles

Yield: 16 cookies

2 cups Almond flour

1/3 cup Maple syrup

1/3 cup Coconut oil (room temperature)

1 Egg

1 tsp Baking soda

1/2 tsp Salt

1/4 cup Coconut palm sugar (for coating)

1 Tbls Cinnamon (for coating)


Preheat oven to 350 degrees.

In a small bowl, combine coconut palm sugar and cinnamon for coating, set aside.

In a large mixing bowl, cream together maple syrup and coconut oil using wooden spoon (or in stand mixer using paddle attachment).  Add egg and beat until well combined.  Add almond flour, baking soda and salt, mix well.  Roll dough into balls using cookie scoop or tablespoon then roll in cinnamon sugar to coat.  Gently flatten in palm (about 1/3 inch thick) and place on parchment lined baking sheet.  Bake for 8 minutes. Let cool on baking sheet for 3-4 minutes before transferring to cooling rack.  Enjoy!