These dairy-free, grain-free, egg-free, gluten-free, Paleo snickerdoodle cookies are a delicious treat that’s not too sweet and are super-easy to make.
Serves: 40
Prep time: 10 minutes
Cook time : 8 minutes
Ingredients
- 1/2 cup ghee or coconut oil
- 4 cups blanched almond flour
- 1/2 cup raw, local honey
- 4 teaspoons ground vanilla bean powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- ground cinnamon (I prefer Ceylon cinnamon)
Directions
Preheat oven to 350F.
In a medium bowl, mix the ghee, honey and vanilla.
In a separate bowl, whisk together the almond flour, salt, baking soda and cream of tartar.
Add the dry mixture to the wet mixture and stir until well combined.
Drop the cookie dough by rounded spoonfuls onto a parchment-lined cookie sheet, then use your hands to roll the dough into smooth balls.
Flatten the balls and sprinkle with cinnamon.
Bake for 8 minutes or until golden. Allow cookies to cool on sheet for at least 10 minutes before removing.
Bake for 8 minutes or until the edges are golden. Allow the cookies to cool on the pan for at least 10 minutes before removing.
See Also
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