Snickerdoodle Cookies

January 5, 2019
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  • 1 1⁄2 cup Blanched Almond Flour
  • 1 tsp Coconut Flour
  • 1 Egg
  • 1⁄4 cup Extra Virgin Coconut Oil, melted
  • 1⁄4 cup Blackstrap Molasses
  • 1⁄2 tsp Ground Cinnamon
  • 1⁄4 tsp Ground Cardamom
  • 1⁄4 tsp Ground Nutmeg
  • 1⁄4 tsp Salt
  • 1⁄4 tsp Baking Soda

Roll In:

  • 1 Tbsp Coconut Sugar
  • 1 Tbsp Ground Cinnamon


  • Combine almond flour, coconut flour, egg, molasses, melted coconut oil and spices in a medium bowl. Stir well to combine.
  • Add baking soda and stir well to incorporate.
  • Chill dough in fridge at least 30 minutes prior to rolling. Meanwhile, preheat oven to 350F.
  • Combine sugar and extra cinnamon and place on a small plate or shallow dish. Remove cookie dough from fridge and roll tablespoonfuls into 1­ inch balls. Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on cookie sheet. Do not flatten cookies prior to baking.
  • Bake for 8­9 minutes. Remove from oven and let cool on baking sheet for a couple of minutes before moving to a wire cooling rack.

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