Gluten Free Snickerdoodles
The Snickerdoodle is one of my favorite cookies so when I came across this recipe on Pinterest over a year ago, I had to try it. I have been making them ever since (twice per week actually!). Not only are they delicious, but they are super easy to throw together. I decided that I needed to share them on my blog because everyone needs to know about these! They are seriously the best gluten free cookie I have ever had. Moist, rich, and addictive! Let me know what you think!
2 cups of blanched super fine almond flour (my favorite is Costco's Kirkland brand)
1/4 tsp. of baking soda (rounded)
1/8 tsp. of salt (I use pink Himalayan salt)
4 Tbsp. of coconut oil
1/4 cup of honey
1 Tbsp. of pure vanilla extract
2-3 Tbsp. of ground cinnamon (for rolling the cookies in)
Preheat your oven to 350.
In a large bowl, whisk together the first three ingredients and set aside.
In a small saucepan over low heat, melt the coconut oil and honey together (skip this step if you live in a warmer climate and your coconut oil isn't solid). Once they are just melted, turn off the heat and add the vanilla extract. Stir well and then add this mixture to the dry ingredients. Mix all of the contents of the bowl together until they are well combined. Sprinkle the ground cinnamon on a small dish in an even layer (you are going to roll the cookie balls in it) and grab a cookie sheet. Take a rounded tablespoon portion of the dough, form it into a ball, roll it in the cinnamon, and then place it on the cookie sheet. You should have about 16 or so when you are done depending on how big you make the dough balls. Using the bottom of one of your measuring cups, gently flatten the dough balls into discs (so they are around a 1/2 inch thick). Bake them for 8 minutes and then let them cool for about 45 minutes. Enjoy!
Photo by Becky Loves Cooking
Recipe by The Urban Poser