A whole food take on the classic snickerdoodles, these paleo snickerdoodles are gluten free, dairy free and refined sugar free. Crisp on the outside and chewy on the inside, these cookies are a delight!
Preheat oven to 180 degrees celsius. Line a baking tray with baking paper.
In a large mixing bowl whisk together the almond flour, coconut flour, cream of tartare, baking soda, baking powder and cinnamon, set aside.
1 ½ cups almond flour, 2 tablespoons coconut flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon
In another large mixing bowl whisk together the coconut oil and coconut sugar, when combined add the egg and vanilla, whisk together forming a thick caramel looking mixture.
½ cup coconut oil, ½ cup coconut sugar, 1 egg, 1 teaspoon pure vanilla extract
Add half of the flour mix and use a spatula to combine, then add the remaining flour mix. When the flour is almost all incorporated add the tapioca flour. Mix to combine. The dough will come together to form a thick soft dough.
2 tablespoons tapioca flour
Chill dough in the fridge for 15 mins.
While the dough is chilling make the sugar cinnamon coating by mixing the rapadura sugar and ground cinnamon together in a small bowl.
Once chilled, use a cookie scoop or 1 tablespoon measuring spoon to scoop and form balls of cookie dough, then roll and coat in the sugar and cinnamon mix.
Place on the lined tray allowing room for spreading . Press down lightly and gently shape into a neat round shape.
Bake in the oven for 7-10 minutes. The edges should be slightly hardening and golden but still soft in the middle of the cookie.
Optional: sprinkle cookies with remaining sugar and cinnamon mix while hot.
Leave on the tray to cool slightly for 2 mins before transferring them to a wire-rack to completely cool.
Store in an airtight container in a cool place.
Video
Notes
If the dough becomes too sticky to roll into balls, return to the fridge for a short time.
As these are made with coconut oil, they will soften when warm. If you live in a warm climate, these cookies are best stored in the fridge in an airtight container.