The softest paleo vegan snickerdoodles, perfectly chewy with hints of cinnamon sugar in every bite!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 tbsp coconut sugar
- 1 tsp vanilla
- 1 cup PACKED super fine blanched almond flour
- 3 tbsp coconut flour
- 1/2 tsp cinnamon
- 1/4 tsp cream of tartar
- 1/4 tsp baking soda
- pinch of salt
- 1 tbsp coconut sugar for rolling
- 1 tsp cinnamon for rolling
Preheat oven to 350 degrees F.
Using a food processor or blender (I would not mix by hand) blend all of your ingredients together. It will form a crumbly consistency in the processor/blender.
Using your hands separate into 1-2 tablespoon size balls, you will need to squeeze and roll these for the balls to take shape. (The mixture should be very slightly crumbly but when squeezed easily form a ball).
Mix together 1 tbsp sugar with 1 tsp cinnamon and roll your balls in it.
Using your palm or the bottom of a flat cup press down the balls until they are about 1/2 inch thick.
Bake for 8-10 minutes. Do not over bake.
Will make 10-12 small cookies.
Pack the almond flour like you would brown sugar.
Baking past 10 minutes will dry out the cookie.