Paleo Snickerdoodles

These cookies are hands down the best snickerdoodles I have ever had!  I love the combination of butter, cinnamon and sugar.  I mean, who doesn't right? The best part is that these babies don't have any refined sugar or butter! That sounds crazy, especially for a snickerdoodle that is all about the buttery goodness.  They are made with pure maple syrup and coconut oil and most people can't even tell the difference.  This is my son's favorite cookie and I can make them often since they don't have butter.  I have probably made these cookies every week for a few months now.  That is simply how good they are! This recipe doesn't make many cookies (about a dozen)  and they are very simple and quick to whip up a batch.



Ingredients:

• 1 1/2 cups 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*

Directions:

1. Preheat oven to 350F and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
2. In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt, mixing until well combined. Add melted coconut oil, maple syrup, and vanilla, and mix until ingredients are well combined and dough begins to thicken.
3. Add cinnamon and sugar to a small bowl. Scoop out a rounded tablespoon of dough and roll it between your hands to form a ball. Roll the cookie ball in the cinnamon sugar and place it on your prepared baking sheet. Repeat until all the dough has been used up, and then use a jar or flat-bottomed cup to gently flatten each cookie.
4. Bake for 8 minutes, or until the edges begin to turn golden brown. Remove from oven and allow to cool on sheet for ~5 minutes before transferring to a cooling rack to cool completely. Store cookie in an airtight container for up to 5 days

http://www.runningwithspoons.com/2015/12/08/grain-free-snickerdoodles/