Classic Snickerdoodle Cookies

If you asked me in the past what my top 5 cookies were, snickerdoodles would not have made the list. I’ve never really loved snickerdoodles even though cinnamon is one of my favourite spices.

I just always feel like they were never good enough to go up against other cookies. Not enough flavor, not enough cinnamon, not moist and chewy enough. Most of the times, they would be a dry, crumbly, boring cookie ball..... UNTIL NOW!

The perfect snickerdoodle cookie should be chewy. They should be soft, tender, and bursting with cinnamon flavour with a gentle tart flavour that comes from the cream of tartar.

Even though snickerdoodle cookies are seen as more of a holiday cookie, you can bet I am making this all year round!

What makes these cookies a no brainer are they are super easy to whip up and they are gluten-free, grain-free, vegan, and refined-sugar free making them the perfect crowd pleaser!

You can never go wrong with a cookie that has crispy edges and a chewy center bursting with cinnamon-sugar flavour!

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classic snickerdoodle cookies

make 6

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INGREDIENTS:

• 1 1/4 cups Almond Flour

• 3 tablespoon Coconut Flour

• 1 teaspoon Baking Powder

• 1/2 teaspoon Cinnamon

• 1/4 teaspoon Salt

• 1/4 teaspoon Cream of Tartar

• 1/4 cup Coconut Oil, melted

• 1/4 cup maple syrup

• 1 teaspoon vanilla extract

Sugar Mix

• 1/4 cup maple sugar

• 1 tablespoon cinnamon

INSTRUCTIONS:

1. Preheat the oven to 350F/175C. Line a baking tray with parchment paper and set aside.

2. In a medium bowl, sift together almond flour, coconut flour, baking powder, 1/2 teaspoon of cinnamon, salt, and cream of tartar.

3. In a separate bowl, whisk the coconut oil, maple syrup, and vanilla together. Pour the oil mixture into the dry ingredients and combine with a spatula until everything is incorporated and forms a dough.

4. In a small bowl, combine the maple sugar and 1 tablespoon of cinnamon.

5. Scoop 6 cookies on the baking tray and roll them into a ball. Roll the cookies into the maple sugar mixture and then place bake on the baking tray and flatten a little bit with your hands but don't press the cookie down all the way.

6. Bake for 8 - 10 minutes, just until the outer edge starts to golden. Take the cookies out of the oven and let them cool completely.