Ingredients
- 1¾ cups (168g) blanched almond flour
- ¼ cup (32g) coconut flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ⅓ cup coconut oil, melted
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract
- ¼ cup coconut sugar
- 1 tablespoon cinnamon
Recipe Description
These healthier Snickerdoodles are incredibly soft and flavorful. This gluten-free, Paleo, and vegan recipe comes together so quickly and easily in just twenty minutes, you won’t believe it! The combination of almond and coconut flours created a soft and tender cookie, and the cream of tartar helped provide some of that classic snickerdoodle taste.
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