Healthy Gluten Free Vegan Snickerdoodles

• Vegetarian
• Gluten free
• Paleo

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Baking soda
  • 1 1/4 tsp Cinnamon
  • 2 tbsp Coconut flour
  • 2 tbsp Coconut sugar
  • 1/2 tsp Cream of tartar
  • 1 pinch Salt
  • 1 splash Vanilla extract, pure

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 2 tbsp Cashew butter

Found on fooduzzi.com

Ingredients

• 1 cup almond flour
• 2 Tbsp. coconut flour
• ½ tsp. baking soda
• ½ tsp. cream of tartar
• 1 and ¼ tsp. cinnamon, divided
• pinch salt
• 1 Tbsp. coconut oil
• 2 Tbsp. cashew butter
• ¼ cup maple syrup
• splash pure vanilla extract
• 2 Tbsp. coconut sugar

Directions

• Make the cookies: Set your oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine almond flour, coconut flour, baking soda, cream of tartar, ¾ tsp. cinnamon, and salt in a small bowl. Whisk to combine, making sure to remove all clumps.
• In another small bowl, melt coconut oil,. Add cashew butter, maple syrup, and vanilla, and mix to combine.
• Add wet ingredients into the dry, and mix until combined. Dough will be sticky.
• Measure out tablespoon-sized mounds of cookie dough and roll into balls. Stick cookies on the lined baking sheet, and place in the freezer for 2 minutes.
• Make the cinnamon-sugar coating: Meanwhile, mix coconut sugar and remaining ½ tsp. cinnamon in a small bowl.
• Assemble: Remove cookies from freezer. Re-roll each ball if desired, then coat each ball with the cinnamon-sugar coating. Freeze for another 10 minutes.
• Bake for 9 minutes. Remove cookies from oven and cool on the baking sheet for 10 minutes, then move to a cooling rack.