Pregnancy Friendly Almond Flour Snickerdoodle Cookies
Total time57 min
Prep time15 min
Cook time12 min
4.6(27)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
18 servings
For the dough
- 2 ½ cups almond flour, packed
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 1 tsp ground cinnamon
- ¼ cup coconut oil, melted and cooled
- ¼ cup pure maple syrup
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!