Pregnancy Friendly Almond Flour Snickerdoodles
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Learn more āIngredients
18 servings
- 2 Ā½ cups almond flour (blanched, fine-ground)
- Ā½ tsp baking soda
- Ā¼ tsp fine sea salt
- 1 tsp ground cinnamon
- Ā¼ cup coconut oil, melted and cooled
- Ā¼ cup pure maple syrup
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tsp pure vanilla extract
- 1 tsp cream of tartar
For the rolling mixture
- 3 tbsp coconut sugar
- 1 Ā½ 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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