A classic cookie turned gluten-free treat, our almond flour-based snickerdoodles are just the thing for a sweet tooth. Brown sugar and warming spices are infused in each bite of this simple but scrumptious cookie recipe.
Recipe yields 24 servings
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.