Almond Flour Snickerdoodle Cookies {gluten free, vegan, paleo}

Thankfully I had my yearly summer cold 2 weeks before summer started this year! So, today is my first real day of summer break–at home with my little man–and we are both healthy. Hallelujah! That means cooking, reading, chores, and fun at the park.

I’ve really missed sharing recipes on this forum. It’s given me (yet another) fun, creative purpose, so I’ve decided to start up again! Since I am short on time now–my writing is limited to nap time–I will keep it short and sweet. And mostly healthy!

I made these while my little guy and I were sick and they were warm, cozy and comforting, just like any worth-while cookie should be. Enjoy!

Almond Flour Snickerdoodle Cookies

2.5 cup almond flour (not almond meal. They carry both at Trader Joe’s)

1 teaspoon baking soda

1 tablespoon cinnamon

1/2 teaspoon sea salt (can use kosher, but not table salt!)

1/2 cup creamy natural almond butter (I got mine at Trader Joe’s)

3/4 cup pure maple syrup

1 teaspoon pure vanilla extract

Instructions:

Preheat oven to 350F and line a cookie sheet with parchment paper or foil.

In a medium-sized mixing bowl, whisk together dry ingredients.

In a small mixing bowl, whisk  the wet ingredients (syrup, vanilla, almond butter).

Pour the wet ingredients into the dry and mix to combine well. It will be sticky!

Roll tablespoon sized balls in-between your hands and place on the cookie sheet. If it sticks to your hands, run your hands under the faucet and get back to rolling! Space the balls a few inches apart as they will spread a bit.

Bake for 8-10 minutes (according to original recipe), but I baked mine for around 15. They are done when they are starting to firm up on the outside. Remove and let cool. They are wonderful warm!

 

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Recipe from veggieinspired.com