homemade snickerdoodles

With less than 10 ingredients, you can make a batch of these gluten free snickerdoodles in under 25 minutes. They&#039;re Paleo, and easily Vegan friendly too.

Gluten Free Snickerdoodles

almond flour

Bob's Red Mill tapioca flour

tsp paleo baking powder

tsp sea salt

maple sugar ((or coconut sugar))

ghee, room temperature ((or coconut oil

almond milk ((or other non-dairy milk))

tsp vanilla extract

cinnamon

Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.

In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, salt and maple sugar.

Using a fork, cut the solid ghee or coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla until a dough forms.

Mix about 2 tbsp maple sugar and 1 tsp cinnamon in a small bowl or on a plate.

Roll dough into 12 balls, about the size of an oversized golf ball. Roll balls in the cinnamon/sugar mixture and place on lined baking sheet. Use the palm of your hand to flatten the cookies a bit - just a little because they will expand while baking.

Transfer to oven and bake for about 9 minutes. The edges will start to turn golden brown.

Remove from oven and let cool on cookie sheet. Store in an airtight container on the counter.

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Gluten Free Snickerdoodles

The most viewed homemade snickerdoodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine