Snickerdoodles Cookies ~ Paleo Style
A quick and easy grain-free cookie that is healthier than the original but undeniably delicious.
Servings: 12 Cookies
Calories: 140kcal
Ingredients
- 1 1/4 cup superfine blanched almond flour ~ see options in notes.
- 3 Tbsp coconut flour
- 1 tsp baking powder – corn-free if needed
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/4 cup coconut oil ~ melted
- 1/4 cup pure maple syrup ~ room temperature
- 1 tsp vanilla extract
- 2 tbsp sugar for rolling ~ see notes for options
- 1 tsp cinnamon
Instructions
- Preheat oven to 350
- Prepare a cookie sheet with parchment paper or a silicone liner.
- In a medium-mixing bowl add almond flour, coconut flour, baking powder, salt, and cream of tartar. Mix well.
- In a small bowl mix together melted coconut oil, pure maple syrup, and vanilla extract. Mix well.
- Add maple syrup mixture to flour mixture and stir to completely combine ingredients.
- In a small dish mix together the 2 tablespoons of sugar for rolling and cinnamon.
- Form 1 1/2 tbsp of dough into balls and roll in sugar and cinnamon mixture. Set balls on prepared cookie sheet and slightly flatten before baking.
- Bake for 10-11 minutes. Let cookies sit for a couple of minutes before transferring to a cooling rack.
- Store in an airtight container or freeze for longer storage.
Notes
Substitute Tigernut flour or Sunflower Seed flour for almond flour if desired.
Use any dry sugar you like for rolling the cookies in the cinnamon mixture.
I've used ~ date, coconut, granulated, and beet sugar.
4 WW points plus per cookie
Nutrition
Serving: 1cookie | Calories: 140kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Sodium: 88mg | Potassium: 27mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg