Gluten Free Snickerdoodles

By Bailey1_

Ingredients

• Mixture for sprinkling:
• Servings: 20 cookies
• Preparation Time: 30 minutes
• 1/2 cup grass-fed butter, ghee or coconut oil, melted
• 1/3 cup raw honey
• 2 eggs
• 1 tablespoon vanilla extract
• 1 cup blanched almond flour* or cashew flour
• 1/2 cup tapioca flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons Ceylon cinnamon
• 1 teaspoon cinnamon
• 2 tablespoons sugar

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Preheat oven to 350 degrees ºF.
Stir the butter/coconut oil, honey, egg, and vanilla until uniform. (Mixing this recipe by hand works fine.)
In a separate bowl, mix the nut flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt.
Add dry ingredients into the wet. Allow to sit a few minutes to thicken.
Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper. Flatten a little with a buttered spatula.
Sprinkle tops with cinnamon and sugar mixture.
Bake approximately 12 minutes, until slightly golden. Cool a few minutes on the cookie sheet before moving them to a rack.
Keep in an air-tight container in the fridge.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.