Just about everyone we know is baking a bit more than usual lately. That in mind, we’re making sure you’re all equipped with the ultimate clean baking recipe: Sweet Laurel’s quick and simple gluten-free snickerdoodles. It’s a recipe you’ll make over and over again with just a few clean ingredients free of refined sugar or dairy.
Prep some dough, toss it in the fridge and make a few at a time throughout the week!
Almond Flour Snickerdoodles
Makes about 20 – 24 cookies
For the 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 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!