These are also called Snickerdoodles but as I have never had a Snickerdoodle (what the?) these are Vanilla Cinnamon cookies. They are mostly refined sugar free, dairy free and gluten free and very high on the yum-factor.
*Note* I have added a printable recipe of the cookies below…
- 1 1/2 cups of Almond Flour
- 1 tbsp of Coconut Flour
- 1 drop of dōTERRA Cinnamon oil plus 1 to 2 tbsp of ground cinnamon for rolling the dough
- 1/2 tsp ground Nutmeg (I did not add this- I didn't have any AND was also unsure if the kids would like the flavour)
- 1/2 tsp Baking soda
- 1/4 Sea salt
- 1 egg
- 1/4 cup of Maple Syrup (make sure yours is 100% Maple syrup not the maple flavoured stuff which is commonly passed off as maple syrup)
- 1/4 cup of unrefined organic Coconut oil, melted
- 1 tsp of Vanilla extract
- 3 tbsp of Coconut sugar (this was my addition to the recipe)
- Preheat oven to 350 °F or 180 °C. Line a baking sheet with parchment paper.
- In a medium bowl whisk together the almond flour, coconut flour, baking soda and salt. In a small bowl whisk together the egg, 1 drop of dōTERRA Cinnamon oil, maple syrup, coconut oil and vanilla until well combined. Add the wet ingredients to the dry ingredients and stir to combine. Note- you need a dough that you can handle and shape. Mine was too wet so I added small amounts of almond and coconut flour until it was a dough consistency.
- Dust a sheet of parchment paper with 1 tbsp of ground cinnamon and 1 tbsp of Coconut sugar. Using your hands, form a teaspoon-size cookie and roll it in the cinnamon/ sugar mixture to lightly coat. Place the cookie on the baking sheet and continue with the remaining dough. Use more cinnamon/ sugar mixture as needed. I got about 20 cookies from the batch- my kids like smaller biscuits you could make fewer and larger ones.
- Using the bottom of a glass, flatten the cookies to an even thickness. Bake the cookies for 12 minutes or until golden. Allow the cookies to cool and then transfer to a wire rack. The cookies can be kept in an air tight container in a cool dry place for up to 5 days.
Recipe adapted from Paleo Sweets & Treats by Heather Connell