Gluten Free Snickerdoodle Cookies

Step 1

Preheat the oven 350 degrees F. Prepare a baking sheet by lining it with parchment paper. In a medium size mixing bowl add the maple syrup, vanilla, melted coconut oil, and apple sauce. With a whisk, mix briskly to combine.

Step 2

Add the almond meal flour, gluten-free flour, baking soda, salt and cream of tartar. Combine all ingredients. If the dough is soft to handle from melting the coconut oil place it in the refrigerator for 30 minutes to harden.

Step 3

In a small bowl combine the cinnamon and sugar and mix. Using a cookie scooper, scoop out the cookie dough and form it into a ball. One at a time roll the ball in the cinnamon sugar mixture to coat. Place on the baking sheet about 1-2 inches apart.

Step 4

Using the bottom of cup press down the balls slightly. Bake about 10 minutes. Let cool for 2 minutes before transferring to a cooling rack to finish cooling.