Remember the delicious paleo chocolate chip cookies I made last fall? Well, they were a hit and I’ve used the same recipe as a base for all of my almond flour cookies! Today, I made them into one of my favorites…Snickerdoodle cookies!
They turned out perfect, soft and delicious! They taste like breakfast cinnamon toast stuffed in a cookie! I can’t wait to eat these all weekend!
Have a great Friday, everyone!
*2 & 2/3 Cups Almond Flour (Not Packed Down) *1 Tsp Baking Soda, *2 Tsp Pure Vanilla
*1/2 Cup Pure Maple Syrup.(If you are trying to watch your calories you can use a light syrup) *3 Packets Stevia *2 Large Eggs *2 Tbsps Ground Cinnamon *1/3 Cup Coconut Oil, Melted
Mix the almond flour and baking soda together.
In a separate bowl, mix together eggs, vanilla, and syrup.
Mix together the wet ingredients into the dry ingredients bowl.
Now would be the perfect time to preheat that oven to 375 degrees!
Mix in the two tablespoons of ground cinnamon.
Melt the coconut oil and mix it into the batter. The original recipe said it was okay to add extra almond flour if your batter ends up being too runny but my batter stayed firm. I guess it all depends on the quality of your coconut oil.
Drop the cookies onto the sheet. (about 1 & 1/2 tablespoon) The dough is trickier to work with because it has no flour. Don’t be afraid to get those fingers sticky! Place them on the GREASED baking sheet and press down into a cookie form with your fingers.
Bake about 10-11 minutes. Let them cool for about two minutes.
Remove from the baking sheet and add to a cooling rack or a separate plate.
Nutrition: Per Cookie 70 Calories, 4 g Carbs, 5 g Fat, 2.3 g Protein, 1.2 g Fiber, 3 g Sugar.
This recipe makes about 40-45 cookies (1 &1/2 tablespoon sized)
The nutrition information will change if you decide to use light syrup.