These snickerdoodle are sure to be a hit! They are SO easy to make.
This recipe is allergy friendly, so it requires no gluten, dairy, egg, or refined sugars!
What you‘ll need:
1 cup almond flour
2 tablespoons coconut oil
2 tablespoons pure maple syrup
1 tablespoon cinnamon
1 teaspoon vanilla
Pinch of sea salt
1/4 cup coconut sugar
2 tablespoons cinnamon
Preheat oven to 350°F.
Combine almond flour, coconut oil, maple syrup, cinnamon, vanilla, & sea salt in a medium bowl.
If dough is sticky, put in the fridge for about 15 minutes to harden up.
Mix together topping of coconut sugar & cinnamon. Roll the dough in your hands to create a ball & roll the dough ball in the topping mixture. Flatten out the cookie on the parchment paper. Repeat this step for all cookies.
Bake cookies on parchment lined baking sheet for 15-18 minutes or until cookies are slightly golden brown on the bottom.
Let cool & serve!