While snickerdoodle cookies are usually equated with both Autumn and the holiday season, this mildly sweet and light textured primal and paleo version makes them perfect for any time of the year. A smaller batch combined with a short baking time means summer cookies! With almond flour and honey in the dough and a cinnamon coating, these cookies are the perfect balance of sweet and spice. The tapioca flour ensures that these cookies come out of the oven super soft and stay that way for several days.
Snickerdoodle Cookies
primal / paleo / grain-free / gluten-free / egg-free option
Yield: 18 small cookies
Adapted from: The Gluten-Free Almond Flour Cookbook
1 1/4c blanched almond flour
1/3t sea salt
1t baking soda
1/4c tapioca flour
3T coconut oil, melted
1/4c liquid sweetener, I used honey
1 small egg*
1T vanilla extract
2t ground cinnamon
1t granulated sweetener, or omit if you prefer less sweet cookies
*Optional - omit for those with sensitivities
In a medium bowl combine the almond flour, salt, baking soda, and tapioca flour. Whisk away any lumps. In a small bowl combine the melted coconut oil with the honey. When emulsified, add the egg and vanilla extract. Add the wet ingredients to the dry, mix until thoroughly combined, and chill for 1 hour or until the dough is scoop-able.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone liner.
When the dough is firm enough to handle, working with a tablespoon of dough at a time, form into balls and roll in the cinnamon or cinnamon-sweetener mixture (I like to put the spice mixture in a small bowl, place the cookie ball on top, and rotate the bowl in tight, quick circles to propel the cookie ball evenly through the coating). Work quickly and handle the dough as little as possible. Repeat with remaining dough. Place on the parchment or silicone lined baking sheet 2 inches apart.
Bake for 8 to 10 minutes, until lightly golden in color and fragrant. Let cool on baking sheet for about 10 minutes, then enjoy!
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