Coconut Sugar–Dusted Snickerdoodles

Step 1

Heat oven to 350°F and line 2 baking sheets with parchment paper.

Step 2

Make cookies: In medium bowl, whisk together almond flour, oat flour, baking powder, and cinnamon and mix well.

Step 3

In large bowl, whisk together coconut oil, coconut sugar, vanilla, and nondairy milk. Add dry ingredients to wet ingredients and fold together until well combined.

Step 4

Make sugar coating: In small bowl, mix together coconut sugar and cinnamon.

Step 5

Working 1 at a time, scoop 1 tablespoon mounds of dough and drop into cinnamon sugar. Coat in sugar and roll into balls. Space evenly apart between prepared baking sheets.

Step 6

Bake, rotating positions of sheets halfway through, until edges of cookies are set and tops begin to crinkle, 10 to 12 minutes. Let cookies cool on baking sheets for about 5 minutes before serving. Leftover cookies will keep in airtight container at room temperature for up to 5 days, or in freezer for up to 2 months.