Grain-Free Chai Spiced Snickerdoodles (Paleo

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 tsp Ginger

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 2 cups Almond flour
  • 1 1/2 tsp Baking powder
  • 3/4 tsp Cardamom
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Clove
  • 3 tbsp Coconut flour
  • 1/4 cup Coconut sugar
  • 1/2 tsp Sea salt or kosher salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on wholesomelicious.com

Description

Ingredients

• For the Cookies:
• 2 cups almond flour (I use blanched almond flour)*
• 3 tbsp coconut flour
• 1.5 tsp baking powder
• ½ tsp sea salt or kosher salt
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp cardamom
• ¼ tsp cloves
• 2 large eggs
• ¼ cup coconut oil (melted)
• ¼ cup maple syrup
• 1 tsp vanilla
• For the Sugar Coating:
• ¼ cup coconut sugar
• ½ tsp cinnamon
• ½ tsp ginger
• ¼ tsp cardamom
• ¼ tsp cloves

Directions

• Preheat your oven to 350 degrees.
• In a large bowl mix together your dry ingredients: almond flour, coconut flour, spices, baking powder, and salt.
• In a separate bowl, whisk your eggs. Add in melted coconut oil, maple syrup, and vanilla. Whisk until combined, and add wet ingredients to dry.
• Mix together until well incorporated and no dry ingredients remain. Batter should be relatively thick and able to mold (if not, add in another tbsp coconut oil).
• In a small bowl, mix together coconut sugar with spices.
• Begin to roll into small balls about 1-1.5 inches in diameter. Roll into sugar and spice mixture until completely coated. Place on a cookie sheet about 2 inches apart. Once you have filled up the pan, use a spoon to gently press down on each cookie until they are slightly flat on top.
• Move to the oven and bake for 12-15 minutes (depending on oven). Cookies should still be soft, but slightly firm on the top. Remove from oven and let sit for another 5 minutes before removing.
• Cookies are delicious served warm! You could also let them completely cool. They will store in an air tight container for about 3 days, or can be frozen and defrosted to room temperature when ready to eat.