Grain-Free Snickerdoodles

Clear a space for these grain-free snickerdoodles in your holiday baking schedule immediately! Almond flour serves as the main ingredient and it does not disappoint. These snickerdoodles are soft, pillowy and melt in your mouth delicious. The cinnamon sugar coated crust has a slight crunch that gives way to a cake-like center.

It’s worth mentioning the other doodle in my life (Pippa) couldn’t even control herself around these cookies. About 5 minutes into photographing them, she let out a loud cry and made her move. Before I could even stop her she had already snatched a cookie off my photo board. Honestly, I can’t even blame her! Check out my photos below to catch her in the act!

ingredients:

1 1/2 cups blanched almond flour (I used Bob’s Red Mill)

1/4 tsp cream of tartar

1/4 tsp baking soda

1/8 tsp salt

1 egg

2 tbs coconut oil, softened (I microwaved mine for 10 seconds)

1/2 tsp vanilla extract

1/4 cup pure maple syrup

2 tbs sugar - for rolling the dough in prior to baking

1 tsp ground cinnamon - for rolling the dough in prior to baking

directions:

Preheat oven to 350°

In a large mixing bowl, combine all ingredients except the sugar and cinnamon. The dough will be very soft.

Chill the dough in the refrigerator for 5 minutes. While the dough chills, combine the sugar and ground cinnamon in a small bowl and set aside.

The dough will still be soft and slightly sticky. Using a 1 inch cookie dough scoop (a melon baller also works nicely) scoop the dough into 1 tbs sized balls. Gently drop the balls of dough into the bowl containing the cinnamon and sugar mixture. Gently roll the ball in the mixture until it is evenly coated. Gently place the dough balls on a baking sheet (or a silpat lined baking sheet) and bake for 10 minutes.

Remove from oven, cool and enjoy!

recipe notes:

This recipe makes approximately 16 tbs sized cookies. I suggest storing these in the refrigerator if not consuming the day of baking.