Almond Flour Snickerdoodles

Course: Dessert

Cuisine: American

Keyword: almond flour snickerdoodles, paleo snickerdoodles

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 110kcal

Almond Flour Snickerdoodle cookies are naturally gluten-free and vegan, with the perfect chewy texture. They are lightly sweet and perfectly spiced!

Preheat your oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the almond flour, arrowroot, cinnamon, cream of tartar, baking soda, and salt. Whisk well, to break up any lumps in the flour.
Add in the coconut oil and maple syrup, and stir well until the batter is thick and sticky. Use a tablespoon to scoop the dough and roll it between your hands. (You should get roughly 14 balls when you use a tablespoon measurement.)
In a small bowl, stir together the coconut sugar and cinnamon. Roll each ball in the mixture, coating it evenly, then place the balls on the prepared pan. Use your hands to lightly flatten each cookie, to help them spread. Bake at 350ºF for 9 to 10 minutes, or until the edges are lightly golden and the cookies start to crack on top.
Let the cookies cool completely on the pan, to help them firm up. Then they are ready to serve! Store the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 10 days. They can also be frozen for up to 3 months.

Nutrition information is for 1 of 14 cookies. This is automatically calculated and is just an estimate, not a guarantee.

See the full post above for substitution tips!