snickerdoodles (dairy free, gluten free, no refined sugar)
I’ve made these gems a few times this winter. I really liked them – the texture and taste. I crumbed into my vanilla ice cream and it was true bliss. Andy ate t
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Cooking tools:
- Kitchen scale
- Cookie scoop
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 3/4 cup (168 g) blanched almond flour
- 1/4 cup (32 g) coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 refined coconut oil (67 g), melted
- 1/3 cup (113 g) maple syrup
- 1 tablespoon pure vanilla extract
- 1/4 cup coconut sugar (or regular refined sugar)
- 1 tablespoon cinnamon
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