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A plate of soft healthy almond flour snickerdoodles coated in cinnamon sugar
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Healthy Almond Flour Snickerdoodles

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 15 servings
Calories: 130kcal

Ingredients

  • 1.25 cups super -fine blanched almond flour
  • 0.25 cup coconut flour
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon cream of tartar
  • 0.25 teaspoon fine sea salt
  • 0.5 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, softened
  • 6 tablespoons coconut sugar
  • 1 large eg g
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons coconut sugar (for coating)
  • 1.5 teaspoons ground cinnamon (for coating)

Instructions

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together almond flour, coconut flour, baking soda, cream of tartar, sea salt, and 0.5 teaspoon cinnamon.
  • In a large bowl or stand mixer, cream together the softened butter and 6 tablespoons coconut sugar until light and fluffy.
  • Beat in the egg and vanilla extract until fully incorporated.
  • Gradually mix the dry ingredients into the wet ingredients until a cohesive dough forms.
  • In a separate small bowl, combine the coating ingredients (2 tablespoons coconut sugar and 1.5 teaspoons cinnamon).
  • Scoop approximately 1.5 tablespoons of dough per cookie and roll into uniform balls.
  • Roll each ball in the cinnamon-sugar mixture until evenly coated.
  • Place balls on the prepared baking sheet 2 inches apart and flatten slightly with your palm as they will not spread much during baking.
  • Bake for 10 to 12 minutes until the edges are golden and the tops are slightly set.
  • Allow cookies to cool on the baking sheet for at least 10 minutes to firm up before transferring to a wire rack.