Low Iodine Almond Flour Snickerdoodle Cookies
Total time57 min
Prep time15 min
Cook time12 min
4.6(27)
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Learn more →Ingredients
18 servings
For the dough
- 2 ½ cups almond flour, packed
- ½ tsp baking soda
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 tsp ground cinnamon
- ¼ cup coconut oil, melted and cooled
- ¼ cup pure maple syrup
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
For the cinnamon coating
- 3 tbsp coconut sugar
- 1 ½ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
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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