Gluten Free Snickerdoodles

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Prep Time 00:10 Cook Time 00:10 Total Time 00:20 Yields about 18 cookies

Ingredients

• 1-½ cups (144 grams) cups almond flour
• 1 cup (120 grams) tapioca flour
• 1/2 cup coconut sugar, divided
• 2 tablespoons (14 grams) coconut flour
• 2-½ teaspoons cinnamon, divided
• 
  ½ teaspoon baking soda
  
• ½ teaspoon cream of tartar
• ¼ cup maple syrup
• 1 egg, beaten
• 
  1 teaspoon pure vanilla extract
  
• 6 tablespoons butter, softened

Directions

1. Preheat the oven to 375º and line 2 baking sheet with parchment parchment paper.
2. Add almond flour, tapioca flour, ¼ cup coconut sugar, coconut flour, ½ teaspoon cinnamon, baking soda, and cream of tartar to a bowl. Whisk together until combined.
3. Add in maple syrup, egg, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter remaining.
4. In a separate bowl, whisk together remaining ¼ cup coconut sugar and 2 teaspoons cinnamon.
5. Roll the dough into heaping tablespoon sized balls, and then coat in cinnamon sugar mixture. Place the dough balls on baking sheet at least 2 inches apart.
6. Bake the cookies for 10 minutes, or until set on the outside and puffed up.

Recipe Notes

1. This dough could also be made in an electric stand mixer, following the same steps as mixing it by hand, but mixing together with a paddle until the dough just comes together.
2. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
3. Let cool before picking up, as they are quite delicate when hot. 
4. Cookie dough can be made up to 2 days ahead.

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