Gluten Free Snickerdoodles Recipe
Melt coconut oil on low power in the microwave or in saucepan on low heat. In a medium bowl, combine almond flour, coconut flour, egg, brown sugar, coconut oil, 1/2 teaspoon of the cinnamon, the cardamom, nutmeg and salt. Stir well to combine. Add baking soda and stir well.
Chill dough, covered with plastic wrap, in refrigerator for at least 30 minutes.
Preheat oven to 350°. Line a baking sheets with parchment paper.
On a small plate, combine sugar and the remaining 1 teaspoon cinnamon. Remove cookie dough from the refrigerator and roll tablespoonfuls into 1-inch balls. Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on baking sheet. Do not flatten.
Bake for 10 to 12 minutes. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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About This Healthy Recipe
Tired of making gluten free cookies only to find the final result tastes like salted cardboard? Well, those days are over as we have just the recipe for you. This deliciously healthy recipe packs the entire snickerdoodle flavor minus the gluten! These soft and chewy cookies contain 3 grams of carbohydrates and 1 gram of saturated fat per serving making them a diabetic friendly option. Calling for 11 simple ingredients including almond and coconut flour, this recipe makes for a simple and easy celiac friendly recipe. Each cookie contains just 68 calories per serving so each bite will be guilt free. In addition to being low in carbs and calories, this recipe is also relatively low in sodium. With 30 grams of sodium per serving, these cookies are a great choice for anyone following a heart healthy diet. This recipe is perfect for any time of year, especially the holidays. Happy baking!