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Is there anything better than a warm, chewy snickerdoodle? My spin on this classic cookie is paleo, gluten-free, refined sugar-free, dairy-free and so simple. One bowl and done!
These snickerdoodles are a delicious sweet treat after dinner or a mid-afternoon snack with a cold glass of milk.
An added bonus is your house will smell like fresh-baked cinnamon cookies (my dream winter scent).
Let me know if you make them in the comments below!
Paleo Snickerdoodle Cookies
Ingredients
- 1/4 cup Almond butter
- 1 tsp. Vanilla
- 1 Egg
- 3/4 cup Coconut sugar
- 1 cup Almond flour
- 2 tbsp. Coconut flour
- 1 tsp. Cinnamon
- 1 tsp. Baking powder See note for paleo baking powder recipe
- 1 pinch Sea salt
Cinnamon Sugar Mix
- 1 tbsp. Coconut sugar or monkfruit **see note
- 1 tsp. Cinnamon
Instructions
- Mix the first ingredients (almond butter, vanilla, egg and coconut sugar) together.
- Add the almond flour, coconut flour, cinnamon, baking soda and sea salt to the wet mixture and combine until fully mixed.
- Form dough into balls and roll in a small bowl of the cinnamon sugar mixture until each ball is fully coated in the cinnamin sugar mixture.
- Place each coated ball of dough on a parchment lined baking sheet and gently press down with the palm of your hand. They will continue to spread as they bake!
- Bake at 350 for 10 minutes or less until lightly golden. Be careful not to overbake the cookies. They will continue to crisp and firm up after taking them out of the oven.
Notes
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