Healthy Snickerdoodles

A healthier option to snickerdoodles, they are super easy to make and SOO GOOD!!

Macro-Friendly, Paleo, Grain-Free

Serving Size: 24 Cookies

Per Cookie: 69 Calories, 5.5g Fat, 5.5g Carb, 0.5g Protein

Ingredients: 

• 1 1/2 Cup of Almond Flour (coconut should work fine if you have a nut allergy)
• 1/4 Tsp. Baking Powder
• 1/4 Tsp. Salt
• 1/4 Tsp. Cream of Tarter
• 3/4 Tsp. Baking Soda
• 1/2 Cup Organic Coconut Sugar + 1 Tbsp. to roll the dough in
• 1 Tsp. Vanilla Extract
• 1 Tbsp. Milk
• 1/2 Cup of melted coconut oil
• 1 Tbsp. Cinnamon

Directions:

1. Preheat oven to 330 degrees
2. In a medium bowl, combine dry ingredients with a spatula (almond flour, baking powder, salt, cream of tartar, baking soda, and sugar.
3. In a small bowl, combine melted coconut oil, milk and vanilla extract
4. With a spatula, slowly mix-in wet ingredients into the dry mix until fully combined.
5. Chill dough in the refrigerator for 2 hours
6. Once chilled, in a small bowl combine 1 tbsp. of cinnamon and 1 tbsp. of coconut sugar
7. Roll dough into balls and then coat with the sugar/cinnamon mixture
8. Bake for 12 minutes (it won’t look 100% done, but will finish cooking while cooling)
9. Let cool for 10 minutes on the baking sheet (it needs to set otherwise it will fall apart)
10. Remove and let fully cool on a cookie rack