cookie - paleo snickerdoodles

By tinathorn

Ingredients

• 2 cups blanched almond flour
• &frac18 teaspoon celtic sea salt
• &frac18 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 cup palm shortening
• 2 tablespoons honey
• 1/2 cup coconut sugar for dipping
• 1 tablespoon ground cinnamon for dipping

Details

Servings 20
Adapted from elanaspantry.com

Preparation

Step 1

In a food processor , combine the almond flour, salt, baking soda, and cinnamon
Pulse in the shortening and honey
Scoop 1 tablespoon of dough, and roll into a ball
Briefly dip ball in a small bowl of water
Roll wet ball in coconut sugar and cinnamon to coat
Place ball on a parchment paper lined baking sheet
Flatten ball with palm of your hand
Bake at 350° for 7-9 minutes
Cool and serve