Almond Flour Snickerdoodle Cookies
by: claire cary
These almond flour snickerdoodles are soft, chewy with crispy edges and so easy to make. These cookies are coated in cinnamon sugar, made in one bowl and require no chilling time!
Equipment
Ingredients
Wet
- 5 tablespoons unsalted butter room temperature/softened
- ½ cup brown or coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry
- 2 cups almond flour
- 4 teaspoons tapioca starch
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
Cinnamon Sugar
- ¼ cup granulated sugar white, brown or coconut all work
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl or bowl of a stand mixer, add in the softened butter and sugar. Beat for about 30 seconds or until well combined.
- Add in the egg and vanilla and beat to combine. Mix in the dry ingredients and beat just until combined.
- In a small dish, mix together the sugar and cinnamon. Use a two tablespoon scoop and scoop the dough into balls and roll in the cinnamon sugar. Place on the baking sheet, leaving enough room for spreading.
- Bake for 13-16 minutes or until the edges are lightly golden brown and the center looks mostly set. They will continue to firm as they cool. As soon as they come out of the oven, I like to swivel with a round cookie cutter to create perfect circles.
- Let cool on the cookie sheet for about 10 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Serving: 1cookie / Calories: 250kcal / Carbohydrates: 22g / Protein: 5g / Fat: 17g / Saturated Fat: 4g / Polyunsaturated Fat: 0.2g / Monounsaturated Fat: 1g / Trans Fat: 0.2g / Cholesterol: 15mg / Sodium: 117mg / Potassium: 20mg / Fiber: 3g / Sugar: 17g / Vitamin A: 177IU / Vitamin C: 0.02mg / Calcium: 63mg / Iron: 1mg
