Paleo Snickerdoodle Cookies
Paleo chewy cinnamon cookie with crispy cinnamon sugar edges.
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
**If you are not strictly paleo I recommend swapping the coconut sugar in the "cinnamon sugar mix" with regular organic unrefined cane sugar for the sparkly glisten that it gives to snickerdoodle cookies. (If strictly paleo or sugar-free swap for monk fruit!) You can obviously stick to coconut sugar and the taste will still be amazing but the cookies won't sparkle like it would with regular sugar. ;)
*Note: If paleo, baking powder is technically not allowed because it contains cornstarch. I don't mind because it is a negligible amount. If strictly paleo you can make an easy 3 ingredient paleo baking powder using this recipe from wickedspatula.com.