Description
Irresistibly soft, melt-in-your-mouth Healthy Snickerdoodles that are lower in sugar made with good for you ingredients like almond flour. With crispy edges and puffy middles, these foolproof gluten free cookies even better than the classic!
Ingredients
Scale
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 tsp pure vanilla extract
- 6 tbsp organic cane sugar
- 6 tbsp butter, softened
- 1 large egg
- 1/2 tsp cinnamon
- 1/4 tsp fine sea salt
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar*
For rolling:
- 2 tbsp organic cane sugar
- 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Make sure the butter has sat out and is nice and soft, not straight from the fridge. In the bowl of a stand mixer (I use this handheld one), cream together butter and sugar until light and fluffy. Add vanilla and egg, beating until combined.
- Add almond flour, coconut flour, cinnamon, salt, baking soda, and cream of tartar and beat until a fluffy dough forms.
- Combine sugar and cinnamon topping in a small bowl and set aside. Scoop and roll dough into balls, about 1 1/2 tbsp each. Roll each ball in cinnamon sugar and place on sheet about 2 inches apart. Flatten each cookie with the bottom of a measuring cup or glass as the cookies won’t spread while baking.
- Bake for 12 minutes. The cookies will be very soft and will firm up once cooled. Cool on a wire rack and enjoy!
Notes
*Cream of tart is required for this recipe to turn out. See post for more info!
Adapted from my Almond Flour Chocolate Chip Cookies.