Chewy Grain Free Snickerdoodles (And the secret to the BEST Paleo cookies!)
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Ingredients
- 1/2cup butter or coconut oilsoftened
- 1/2cup coconut sugar
- 1/4cup pure maple syrup
- 1 large egg
- 1tsp pure vanilla extract
- 2cups blanched almond flour
- 1/2tsp baking soda
- 1/4tsp cream of tartar
- 1/4tsp salt
- For rolling in:
- 1/4cup coconut sugar
- 2tsp cinnamon
Instructions
- Using a stand mixer fitted with the paddle attachment, beat together the butter or coconut oil, coconut sugar, and syrup on medium-high speed until well combined and creamy.
- Scrape down sides and add in egg and vanilla and beat together again until creamy.
- Sift in the almond flour, baking soda, cream of tartar and salt.
- Beat until combined.
- Scoop out with a cookie scoop onto a baking sheet covered with parchment paper.
- Place in fridge for about an hour, until chilled.
- Preheat oven to 350 degrees.
- Flatten slightly and roll in the cinnamon/coconut sugar mixture until covered.
- Bake in oven for 8-9 minutes, then remove from oven and allow to cool on baking sheet for 4-5 minutes before removing to wire rack to cool completely.
- Note: It’s important this dough is chilled when you place it in the oven. This will help ensure a bit of a crispy outside, and soft, chewy center.