Who doesn’t love a yummy Snickerdoodle Cookie? Here’s a great dairy free and gluten free Snickerdoodle cookie recipe for guilt-free indulgence.
Dairy and Gluten Free Snickerdoodle Cookie Recipe:
1/2 cup blanched almond flour
3 Tbsp. coconut flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup coconut oil, melted
1/4 cup maple syrup
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
2 tsp. coconut palm sugar
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or non-stick baking mat.
In a large mixing bowl, combine almond flour, baking powder and salt; mix well.
Add melted coconut oil, maple syrup and vanilla and mix ingredients until well-combined and dough begins to thicken.
In a small bowl, combine cinnamon and sugar. Scoop out a rounded tablespoon of dough and roll in hands to form a ball. Roll cookie ball in the cinnamon-sugar mixture to coat and place on baking sheet. Repeat until the cookie sheet is full with about 2″ space between cookie balls. Use a jar or flat-bottomed cup to gently flatten each cookie.
Bake for 8 minutes or until edges begin to turn golden brown. Remove from oven and allow to cool for 5 minutes, then transfer to a cooking rack to cool completely before storing.