Gluten Free Snickerdoodles
Servings: 12 cookies
Calories: 234kcal
Ingredients
- ¼ cup grass-fed butter at room temperature, ghee for dairy free
- ⅓ cup coconut sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
Cinnamon Sugar for Rolling
- 2 tablespoons coconut sugar
- 1 ½ teaspoons cinnamon
Instructions
- Preheat the oven to 350° and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, combine the butter and coconut sugar. Cream together until smooth. Add in the egg and vanilla and mix well.
- Add in the almond flour, coconut flour, salt, baking soda, and cream of tartar. Stir until the dough is well mixed and no dry spots remain. Divide dough into 12 even pieces.
- In a small bowl, make the cinnamon sugar mixture by stirring the coconut sugar and cinnamon together.
- Roll each dough ball in the cinnamon sugar mixture and place on the cookie sheet. Use the bottom of a clean glass and gently press each cookie slightly down.
- Bake for 12 minutes. Remove from oven and let cool.
- Store in an air tight container. Keep on the counter up to 3 days, refrigerate after that.
Nutrition
Calories: 234kcal | Carbohydrates: 13g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 93mg | Potassium: 18mg | Fiber: 4g | Sugar: 5g | Vitamin A: 23IU | Vitamin C: 0.01mg | Calcium: 67mg | Iron: 1mg