Snickerdoodles (Grain-Free, Paleo, Gluten Free)
You might have a bit of leftover cinnamon-sugar. Save it and use in your next cup of tea or coffee.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
- 2 cups almond flour
- 2 tablespoons coconut flour
- 2 tablespoons cashew butter
- 1/4 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon unflavored gelatin
- 3/4 teaspoon cream of tartar
- 1/4 cup honey
- 5 tablespoons unsalted butter or ghee, melted
- 1 teaspoon ground cinnamon
- 1/4 cup coconut sugar
Instructions
- Preheat oven to 350 degrees F and adjust rack to middle position. Whisk together almond flour, coconut flour, cashew butter, salt, baking soda, gelatin and cream of tartar in a mixing bowl. Stir in honey and butter until incorporated. Combine cinnamon and sugar in a small bowl. Using a 1 1/2-inch cookie scoop, scoop cookies and then roll in cinnamon and sugar mixture and place on a baking sheet lined with parchment paper. Bake for 12 minutes. Serve warm.
Nutrition
- Serving Size: Makes 12 cookies