These snickerdoodles get their nutty richness from almond flour and a warm hit of cinnamon in both the dough and the coating, so every bite delivers that classic tangy-sweet snickerdoodle flavor. Melted coconut oil and maple syrup keep the dough tender and lightly sweet, while a roll through cinnamon-coconut sugar gives the outside that signature crackly, sparkly finish. Chilling the dough before rolling makes it easy to shape into neat balls, and flattening each one ensures a soft, chewy center with just enough structure at the edges. They bake up golden and fragrant, finishing soft in the middle even though they look slightly underdone straight out of the oven. This is a solid pick for an egg free cookie jar, delivering all the cozy, cinnamon-sugar satisfaction of the original without missing a beat.
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Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, baking soda, salt, and 1 tsp ground cinnamon until evenly combined with no lumps.
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