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Snickerdoodles

Like all of my recipes, this is gluten-free, dairy-free, grain-free, soy-free, paleo, sugar-free, and cane sugar-free.
Ingredients
  Coconut sugar 3⁄4 Cup (12 tbs)
  Eggs 4 Large, thawed
  Coconut oil 1⁄2 Cup (8 tbs), melted
  Vanilla extract 1⁄2 Teaspoon
  Coconut flour 3⁄4 Cup (12 tbs)
  Sea salt 1⁄4 Teaspoon (Celtic)
For the topping
  Cinnamon powder 2 Tablespoon
  Coconut sugar 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven to 375 degrees F.
2. Line a baking tray with parchment paper.
3. In a small bowl, mix cinnamon powder and coconut sugar. Set aside.

MAKING
4. In a bowl, add coconut sugar, eggs, vanilla extract and coconut oil. Whisk well to combine.
5. In another bowl, add coconut flour and Celtic sea salt. Mix well.
6. Add the flour mixture to the egg mixture and whisk well till incorporated.
7. Let it sit in the fridge for 10 minutes.
8. Take the cookie batter from the fridge and make small balls using palm of hands.
9. Roll the balls in the cinnamon sugar, place it on the baking tray and press to flatten them.
10. Repeat this with all the batter. Sprinkle more cinnamon sugar on the pressed cookies.
11. Bake for 15 minutes. Remove from the oven and allow complete cooling.

SERVING
12. In a serving platter, serve this with tea or any refreshing drink. This can also be made into ice cream sandwich.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cookie
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes
Servings: 
4

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