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–+ servings

Gluten-free Snickerdoodle Cookies

5 from 2 votes
Serves: 12 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 2 + 1/4 cups almond flour
  • 1/3 cup softened coconut oil *use refined coconut oil for a neutral taste
  • 1/2 cup coconut sugar
  • 1 egg, at room temp
  • 2 tsp fresh lemon juice
  • 1 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt

Cinnamon Coating

  • 2 tbsp of sugar, you can use granulated, brown or coconut sugar
  • 1 tbsp cinnamon

Directions

  1. Preheat your oven to 350 F
  2. In a medium sized bowl, whisk together the egg, coconut oil, sugar and vanilla.
  3. Fold in the almond flour, baking powder, lemon juice, and salt and mix well until a dough forms.
  4. Line a baking tray with parchment paper. Remove the dough from the fridge and scoop out 2 tbsp worth of dough. Roll each ball in the cinnamon sugar mixture and layer it on the baking sheet, about 1u0022 apart from each other. Repeat until all dough is coated
  5. Bake the cookies for 10 minutes. If your cookies don't flatten as much, gently press down on each one a few times in the center to flatten.
  6. Let the cookies cool for 10 minutes.
  7. Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months.