Healthy Snickerdoodles (Grain/Gluten Free)

These snickerdoodles taste EXACTLY like the “original” recipe. However, they do not have any refined sugars, flours and inflammatory oils! I use a mix of almond and coconut flours, making them gluten and grain free. They’re a perfect combination of soft, chewy, with that “pillow like” texture, with just the right amount of crispness. They have a great cream of tartar “kick” as well! They are a hit at any party or get together!

Ingredients:

✔35g coconut oil, softened (about 2 heaping Tablespoons; 1 TB is 14grams)
✔35g kerrygold grass fed butter, softened
✔1 whole egg (free range organic)
✔1 tsp pure vanilla extract
✔1 cup almond flour
✔1/4 cup coconut flour
✔1/3 cup granulated erythritol (ie Swerve or Anthony’s brand)
✔1 tsp baking soda
✔1/2 tsp cinnamon
✔2 tsp cream of tartar
Extra Swerve & cinnamon for rolling

Directions:
✔Pre heat oven to 350F.
✔Combine wet ingredients in lg bowl. Using hand mixed, combine until mixed well.
✔Add dry ingredients; blend again until smooth mixture. Chill in fridge (optional) until firm cookie dough consistency (you can roll into balls).
✔Line baking sheet with parchment paper. Scoop out dough (roughly 1tbsp size) I weighed mine to be 20g each.

✔Put Swerve/cinnamon mix into small dish & roll ball until coated. Flatten slightly & press back of fork criss cross on cookie.
✔Bake for 10-12 min; check at 10! They will firm up after removing from oven.
Makes 18 cookies!