If you couldn’t make it to our recent holiday workshop, no worries; treat yourself with the below recipe for Laurel’s clean, almond flour snickerdoodles. In classic Sweet Laurel Bakery form, these cookies are gluten-free, refined sugar-free and dairy-free but somehow manage to be the best tasting ‘doodles we’ve ever come across.
Our holiday zen workshop with the ladies of Sweet Laurel Bakery was as sweet as it sounded: cozy kitchen projects, beauty DIYs to take home, self-care advice from our own EIC, and the evening’s chic locale, Parachute Hotel in Venice.
The afternoon was full of color and beauty from the cakes, to marshmallows to beauty DIY materials. Strangely enough, we took not a single shot of this cookie recipe before they were quickly gobbled up! Trust us when we say, this recipe is headed into permanent holiday rotation…
Almond Flour Snickerdoodles
Makes about 20-24 cookies
3 cups almond flour
1/2 tsp Himalayan pink salt
1/4 tsp cinnamon
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 Tbsp pure vanilla extract
For the topping:
1/4 cup date or coconut sugar
2 tsp cinnamon
Preheat oven to 350F and set rack in the middle of the oven. Prepare a cookie sheet by lining with parchment paper.
In a small bowl, whisk together the topping ingredients. Set aside.
Stir together the dry ingredients in a medium bowl. Add the coconut oil, maple syrup and vanilla extract.
Place one- to two-inch balls of batter onto greased and parchment-lined baking pans and lightly press down.
Sprinkle with topping mixture. Bake for 8-10 minutes, until just golden brown around the edges. Remove from the oven and place the cookies on a cooling rack. Enjoy!