Snickerdoodle Cookies
Recipe type: Dessert
  • ½ cup almond flour
  • ½ cup + 2 Tablespoons all purpose gluten free flour
  • ½ teaspoon cream of tartar
  • 2½ Tablespoons arrowroot powder
  • ¼ teaspoon tapioca flour
  • dash Himalayan salt
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • flax/chia egg ( 1 teaspoon ground flax + 1 teaspoon ground chia + 1½ TBS water)
  • ⅓ cup coconut sugar
  • ½ teaspoon cinnamon
  • 2 Tablespoons maple
  • 1 teaspoon vanilla extract
  • 2 Tablespoons unsweetened almond milk *
  • ¼ cup coconut oil melted
  1. Preheat oven to 375°F.
  2. Add almond flour, gluten-free flour, cream of tartar, arrowroot powder, tapioca flour, Himalayan sale, dash of cinnamon, baking powder and coconut sugar into bowl and mix until combined.
  3. Melt coconut oil and mix with vanilla, maple and almond milk. Then slowly mix into dry ingredients until well combined.
  4. Mix ground flax, ground chia and 1½ TBS water and immediately mix into the bowl with the batter.
  5. Refrigerate dough for 15-20 minutes and let it sit up.
  6. Remove from fridge and roll into 1 inch balls.
  7. Combine the rest of the cinnamon with a few teaspoons of cane sugar, and roll the cookie dough balls around covering them in the mixture.
  8. Place on cookie sheet covered with parchment paper. Using a fork make two impressions on the rolled cookie dough balls making the criss-cross marks, slightly flattening the balls.
  9. Bake for 8-9 minutes until slightly golden brown.
  10. Let cool and enjoy!
Recipe by Cuckoo Kitch'n at