Paleo Snickerdoodles. Gluten, Dairy, and Egg Free

Ingredients:

2 cup blanched almond flour

1/8 tsp sea salt

¼ tsp baking soda

½ cup of coconut oil

¼ cup of coconut sugar

1 tbsp vanilla

1 tbsp coconut sugar

1 tbsp ground cinnamon

Directions:

1. Preheat oven to 350F. In a medium bowl, combine all dry ingredients and mix well.
2. In a small bowl, combine oil and vanilla.
3. Add wet ingredients to dry ingredients and mix till combined.
4. In a small bowl mix 1 tbsp cinnamon and 1 tbsp coconut sugar and stir.
5. Now form dough into round balls. The dough may be a bit crumbly because of the lack of eggs but don’t worry it turns out fine once baked. Form the balls carefully using fingertips. Roll the dough into the cinnamon sugar mix and coat well.
6. On a cookie sheet lined with parchment or wax paper, press the dough into however much of a thickness you want your cookie to be.

Bake in the oven for 8-9 minutes. Take out of the oven and leave cookies to cool on the cookie sheet. DO NOT try to move the cookies while they are still warm, they will crumble into pieces because of the lack of eggs used. Move cookies only when they are completely cool, don’t move them even if they’re only a little warm. Once they are completely cool they will hold together just fine.