Snickerdoodles- No Refined Sugar- A soft as a pillow cookie with a crunchy cinnamon coating. Plus, no refined sugar anywhere to be found!

Let’s continue on our no refined sugar January journey with classic snickerdoodles!

Honestly, I haven’t done a ton of baking with almond or coconut flour, but, guys, I ♡ these cookies. They are soft with a nice sugary coating. Perfect with a cold glass of milk for your afternoon snack!

The Ingredients List:

• Coconut Flour + Salt + Cream of tartar
• Almond Flour + Baking powder
• Maple Syrup
• Coconut oil
• Vanilla
• Ground cinnamon
• Coconut palm sugar

No cream of tartar on hand? That’s OK! It’s optional.

Coconut oil: Melt it first, let it cool for about 5 minutes before adding it to your bowl.

Maple syrup: Real maple syrup is best for these. Let it come to room temperature before using.

Coconut & Almond flour: Check out the links ( right above the recipe card) for the brands I like. However, I do realize that these can be more costly than regular AP flour. Go with what your taste and budget fits best.

Used in this Recipe:

• Coconut Flour
• Almond Flour
• Coconut Oil
• Coconut Palm Sugar
• please note: these are affiliate links.

linking up and weekend potluck

Yield: 12 cookies

Snickerdoodles- No Refined Sugar

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Snickerdoodles- No Refined Sugar- A soft as a pillow cookie with a crunchy cinnamon coating. Plus, no refined sugar anywhere to be found!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 1 1/4 cup almond flour
• 3 TBSP coconut flour
• 1 tsp baking powder
• dash of salt
• dash of cream of tartar
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup maple syrup
• 1 tsp vanilla

FOR COATING:

• 2 TBSP coconut sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone mats.
2. In a bowl, whisk together both flours, baking powder, salt and cream of tartar. Set aside.
3. In a larger bowl, whisk together melted coconut oil, syrup and vanilla. Add in flour mixture and mix to combine. In a small bowl, mix together coconut sugar and ground cinnamon.
4. Scoop approx 1 TBSP of dough, roll into a ball and coat in cinnamon/sugar. Place on cookie sheet. Repeat with remaining dough.
5. Bake 9-11 minutes or until lightly brown. Let cookies sit for 5 minutes, then, remove from baking sheet and cool completely on wire rack.

Notes

• adapted from Erin Lives Whole

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White
• 
  YORLFE Silicone Baking Mat Set, 2 Pack Non-Stick Silicon Liner for Bake Pans 
• 
  Nordic Ware Natural Aluminum Commercial Baker's Quarter Sheet, 2-Pack

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 56mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate