ALMOND FLOUR SNICKERDOODLE
1 3/4 cup Almond flour
1 tablespoon Flaxseed meal
1/3 cup Coconut sugar
1 teaspoon Cinnamon
1/2 teaspoon Baking soda
1/4 teaspoon Cream of tartar
1/4 teaspoon Salt
1/4 cup Melted coconut oil
2 tablespoons Maple syrup
1 teaspoon Vanilla extract
1/4 cup Coconut sugar
1/2 teaspoon Cinnamon
TO ROLL THE DOUGH BALLS
Make Flaxseed Egg
n a small mixing bowl, prepare the flax egg: stir 1 tablespoon of flaxseed meal in 3 tablespoons of lukewarm water. Set aside for 10 minutes until egg-like texture forms.
In another large mixing bowl, combine almond flour, coconut sugar, cinnamon, baking soda, cream of tartar, and salt.
Add Flax Egg
Add in the flax egg (or egg), melted coconut, maple syrup, and vanilla extract.
Stir until sticky
Stir until it forms a thick and sticky batter.
Make a ball
Gather into a ball and refrigerate for 5 minutes while making the coating.
Make coconut sugar coating
In another small bowl, make the cinnamon-sugar mixture by combining coconut sugar and cinnamon.
Remove the dough from the fridge, scoop out the cookie dough, and roll between your hand to form balls
Roll in Sugar
Roll them into the prepared cinnamon-sugar mixture.
Place on Cookie Sheet
Place the cookie dough balls onto the prepared cookie sheet. Repeat until you formed 10 cookie dough balls, leaving a 2-thumb space between each.
Press the balls
Press down each cookie ball with the bottom of a glass or your hand until about 0.5-cm thick.
Bake for 12-15 minutes in an oven preheated to 350°F (180°C) or until golden brown and the middle is slightly firm. The cookies are still soft when out of the oven and firm up when completely cool down.
Prep Time: 10 minutes Baking Time: 10 minutes Makes: 10 Cookies Calories: 208 kcal per Cookie