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Yummy Snickerdoodle Cookies
(makes 8 servings)
Yield
8 Servings
Prep Time
10 minutes
Cook Time
8-9 minutes
Ingredients
- 1 cup almond flour (ground almonds)
- Pinch of sea salt
- 1/8 tsp baking soda
- 3 tbsp coconut oil, liquefied
- 2 tbsp honey (or maple syrup for vegan)
- 1 ½ tsp pure vanilla extract
- 2 tbsp ground cinnamon
Instructions
1. In a bowl, combine the first 3 ingredients
2. In another bowl, combine the wet ingredients (the next 3 ingredients)
3. Add the wet ingredients to the dry ingredients and mix until just combined
4. Using a rounded tablespoon, scoop out the dough and form into a ball by gently rolling it in between your palms
5. Roll each ball in the ground cinnamon to coat the outside
6. Place each ball of dough onto a parchment paper lined cookie sheet
7. Using the bottom of a ramekin (or other flat surface), press each dough ball to flatten it until it is a thin disk
8. Bake at 350F for 8-9 minutes, do not over bake – they will still be soft when done, and they will harden up significantly when left to cool after baking
Note
Allow cookies to cool and harden up a bit on a wire rack before enjoying them!
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