LUNCHBOX TREATS

Grain Free Snickerdoodles

The softest grain free snickerdoodles with hints of cinnamon & sugar in every bite. These will be your new favorite snickerdoodle recipe!

INGREDIENTS

Wet ingredients

¼ cup melted and cooled coconut oil

¼ cup organic cane sugar or coconut sugar

1 egg at room temperature

1 teaspoon vanilla extract

Dry ingredients

1 ½ cups packed fine almond flour

2 tablespoons coconut flour

½ teaspoon cinnamon

¼ teaspoon baking soda

¼ teaspoon cream of tartar

1/3 teaspoon salt

For rolling

2 tablespoons organic cane sugar

1 ½ teaspoons cinnamon

Instructions

1 Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

2 In the bowl of a food processor, add in coconut oil, sugar, egg, and vanilla. Process for 20-30 seconds until well combined.

3 Next add in almond flour, coconut flour, cinnamon, baking soda, cream of tartar and salt. Process until dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest!

4 While dough is sitting, mix together cane sugar and cinnamon in a small bowl and set aside. and set aside.

5 Use your hands to roll dough into tablespoon-sized balls, then roll each dough ball into cinnamon-sugar mixture until coated completely.

6 Place each dough ball on prepared cookie sheet then flatten each with the palm of your hand or use the bottom of a glass to flatten.

7 Bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely. Makes 12 cookies.