cookie - Snickerdoodles gluten free

By tinathorn

Ingredients

• 1/4 cup coconut butter
• 1/4 cup creamy almond butter
• 4 tablespoons pure maple syrup
• 1/2 cup coconut flour
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1.5 tablespoons cinnamon
• 1.5 tablespoons organic coconut palm sugar

Details

Servings 1
Adapted from cavegirlcuisine.com

Preparation

Step 1

Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper.

Blend the coconut butter, almond butter, maple syrup, coconut flour, egg, vanilla, and baking powder.

In a separate small bowl, mix the cinnamon and organic palm sugar with a fork.  (Note:  I took the palm sugar and ground it down to a finer sugar in my mini food processor…but this is just a preference thing).

Form tablespoon-sized balls (approximately 15).  Roll balls in the sugar/cinnamon mixture.

Place balls on cookie sheet and press down with a spatula to about 1/4-inch thickness.  (The cookies need minimal space between them as they will not spread).

Cook for 11 minutes.  Remove from oven and let cool.