(Gluten-Free) Snickerdoodles

(Gluten-Free) Snickerdoodles

Ingredients

Makes 12 cookies

3 cups blanched almond flour

¼ teaspoon baking soda

2 tablespoons melted butter (use coconut oil to make the recipe paleo)

1 egg, at room temperature

¼ cup maple syrup (or mild tasting honey)

1 tablespoon vanilla extract

2 teaspoon ground cinnamon

1 ½ tablespoons brown sugar (use coconut sugar to make the recipe paleo)

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.

In a large bowl combine almond flour, baking soda, butter, egg, maple syrup, and vanilla extract. Mix well until completely combined and a dough forms. If it looks to wet add more almond flour, 1 tablespoon at a time. If instead it looks too dry and more maple syrup, 1 tablespoon at a time.

In a small bowl combine cinnamon and sugar. Set aside.

Scoop 2 tablespoons of batter, roll into a ball, roll in cinnamon sugar, and press onto the cookie sheet. Repeat to make 12 cookies.

Bake for 14 to 15 minutes (do NOT over bake them, you want them to be soft.)

Let cool completely on the baking sheet before removing.

Keep in an airtight container up to 1 week.