Paleo Snickerdoodles
These delightful homemade snickerdoodle cookies are a delectable treat that will have your kitchen smelling wonderful as they bake to perfection. Made with blanched almond flour, a dash of cinnamon, and sweetened with a touch of honey and coconut sugar, these cookies have a rich, nutty flavor that pairs perfectly with the warm spices. Each bite offers a delightful combination of soft and chewy textures, making them an ideal indulgence for any occasion.
— Constant Cookbook
Ingredients
- 2 cups blanched almond flour
- ⅛ teaspoon celtic sea salt
- ⅛ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup vegan shortening (I use Spectrum shortening)
- 2 tablespoons honey
- ½ cup coconut sugar for dipping
- 1 tablespoon cinnamon for dipping
Instructions
- In a food processor, combine almond flour, salt, baking soda, and cinnamon
- Pulse in shortening and honey
- Scoop 1 tablespoon of dough, and roll into a ball
- Briefly dip ball in a small bowl of water
- Roll wet ball in coconut sugar and cinnamon to coat
- Place ball on a parchment paper lined baking sheet
- Flatten ball with palm of your hand
- Bake at 350°F for 7-9 minutes
- Cool and serve
Yield
Makes 20 cookies
Comments
No comments found.