cookie - Almond Flour Snickerdoodles

By tinathorn

Ingredients

• 1/2 cup butter, softened
• 1/4 cup palm shortening (or regular shortening)
• 1/2 cup evaporated cane juice ( or white sugar)
• 1/4 cup coconut palm sugar (or brown sugar)
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups blanched almond flour (see note below)
• 1/4 cup coconut palm sugar (or white sugar)
• 2 teaspoons cinnamon

Details

Servings 8
Adapted from blog.meaningfuleats.com

Preparation

Step 1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, mix together the butter, shortening, evaporated cane juice (or white sugar), and coconut palm sugar (or brown sugar) in a large bowl until very creamy. Add the vanilla and eggs, mixing until well incorporated. Mix in the baking soda, salt and cinnamon. Add the almond flour, 1 cup at a time, beating well after each addition.
Mix together the remaining coconut palm sugar and cinnamon together in a bowl or shallow dish. Roll the cookie dough into 1 1/2 tablespoon rounds, then roll to coat in the sugar mixture. Drop the coated dough onto the parchment paper-lined baking sheet, about 3 inches apart.
Bake 11-13 minutes, or until golden brown around edges. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!
Notes

*You can use almond meal in place of blanched almond flour for this recipe with great results!