Low FODMAP Almond Flour Snickerdoodles

Total time57 min

Prep time15 min

Cook time12 min

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Ingredients

18 servings

2 ½ cups almond flour (blanched, fine-ground)
Ingredient note
A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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
2 large eggs
1 tsp pure vanilla extract
1 tsp cream of tartar

For the rolling mixture

3 tbsp coconut sugar
Ingredient note
A serving of up to about 1 teaspoon of coconut sugar is low in FODMAPs. This recipe contains only about 1/2 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid coconut sugar, please tap it and change its rating to Red.
1 ½ tsp ground cinnamon

Instructions

1
In a large mixing bowl, whisk together the almond flour, baking soda, salt, cream of tartar, and 1 tsp ground cinnamon until evenly combined with no lumps.
2
Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the dry ingredients and stir until a uniform, slightly sticky dough forms. Cover the bowl and refrigerate for 30 minutes, until the dough is firm enough to roll into balls without sticking to your hands.

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