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Paleo Snickerdoodles
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Description
Paleo Snickerdoodles made with antioxidant rich cinnamon and high-protein almond flour are one of my children’s favorite cookies.
Ingredients
- 2 cups Blanched Almond Flour
- ⅛ teaspoons Celtic Sea Salt
- ⅛ teaspoons Baking Soda
- 1 teaspoon Cinnamon
- ¼ cups Vegan Shortening
- 2 Tablespoons Honey
- FOR THE COATING:
- ½ cups Coconut Sugar
- 1 Tablespoon Cinnamon
Preparation
In a food processor, combine the almond flour, salt, baking soda, and cinnamon. Pulse in the shortening and honey.
Scoop 1 tablespoon of dough, and roll into a ball. Briefly dip ball in a small bowl of water. Roll wet ball in coconut sugar and cinnamon to coat.
Place ball on a parchment paper-lined baking sheet. Flatten ball with palm of your hand.
Bake at 350°F for 7-9 minutes. Cool and serve.
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