These grain free snickerdoodles are excellent!
10 ingredients or Less, Desserts, Paleo, Recipes, Uncategorized

The Best Paleo Snickerdoodles

If I had to choose a favorite cookie, I’m pretty sure I couldn’t.  I can tell you this much, snickerdoodles are right there at the top of my list.  I have been working hard to create the perfect grain free snickerdoodle.  I’m pretty sure I’ve created The Best Paleo Snickerdoodles!!

These grain free snickerdoodles are excellent!

I’ve made these a couple times already, and each time they haven’t lasted more than 24 hours.  Made with almond flour and a little bit of coconut flour, these are the perfect amount of soft and chewy.  You have got to make them for dessert tonight!  I may have had 2 or 3 in one sitting with a glass of almond milk…

These grain free snickerdoodles are excellent!

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The Best Paleo Snickerdoodles

Ingredients

  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons melted butter (you can substitute coconut oil here, but I didn’t because I didn’t want the coconut flavor in these cookies)
  • 1 egg
  • 1/4 cup + 1 tablespoon honey
  • 1 tablespoon vanilla
  • For the Sugar Topping:
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 degrees.
  2. In a  mixer or food processor combine the first 4 ingredients.
  3. Add all remaining ingredients and let sit 5-10 minutes. (the coconut flour will absorb the liquid and the dough will thicken up)
  4. Scoop with an ice cream scoop onto a cookie sheet lined with parchment paper.
  5. Wet your fingers slightly and press cookies down a bit to make flat.
  6. Generously sprinkle sugar topping onto all the cookies.
  7. Bake approximately 8-10 min or until the top and edges of the cookies start to brown.
  8. Let cool on cookie sheet 5-10 min before removing and placing on a wire rack.
  9. Enjoy a few with a tall glass of almond milk!

 

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The Best Paleo Snickerdoodles

These grain free snickerdoodles are excellent!

Ingredients

  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons melted butter (you can substitute coconut oil here, but I didn't because I didn't want the coconut flavor in these cookies)
  • 1 egg
  • 1/4 cup + 1 tablespoon honey
  • 1 tablespoon vanilla
  • For the Sugar Topping:
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 degrees.
  2. In a mixer or food processor combine the first 4 ingredients.
  3. Add all remaining ingredients and let sit 5-10 minutes. (the coconut flour will absorb the liquid and the dough will thicken up)
  4. Scoop with an ice cream scoop onto a cookie sheet lined with parchment paper.
  5. Wet your fingers slightly and press cookies down a bit to make flat.
  6. Generously sprinkle sugar topping onto all the cookies.
  7. Bake approximately 8-10 min or until the top and edges of the cookies start to brown.
  8. Let cool on cookie sheet 5-10 min before removing and placing on a wire rack.
  9. Enjoy a few with a tall glass of almond milk!
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