Paleo Snickerdoodles (paleo, vegan)

Paleo Snickerdoodles (paleo, vegan)

This recipe for Snickerdoodle cookies uses almond and coconut flours.

Cook time: 10 minutes
Yield: 24 cookies

Ingredients

1-3/4 cup fine blanched almond flour
1/4 cup organic coconut flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/3 cup coconut oil melted
1/3 cup agave nectar
1 tablespoon vanilla extract
1/4 cup coconut sugar
1 tablespoon ground cinnamon

Instructions

1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper and set aside.
3. Whisk together the almond flour, coconut flour, baking soda, cream of tartar, salt, and 1/2 teaspoon cinnamon.
4. In a separate bowl, whisk together the coconut oil, agave nectar, and vanilla.
5. Stir the wet mixture into the dry mixture.
6. In a separate small bowl, stir together the coconut sugar and 1 tablespoon cinnamon.
7. Using a cookie scoop or spoon, measure out about 1 heaping tablespoon of dough and roll into a ball. Roll each cookie dough ball in the cinnamon sugar.
8. Place on prepared baking sheet about 2 inches apart. Flatten cookies slightly with the flat bottom of a glass or a spatula.
9. Bake for 10 minutes or until golden brown.
10. Let cool for 10 minutes and then transfer to a cooling rack to cool completely.

Adapted from Bakerita's Snickerdoodles.