SNICKERDOODLE COOKIES

Ingredients:

• 1 1/2 cups almond flour

• 1/2 cup + 1 tbsp coconut flour

• 1 tsp baking powder (aluminium free)

• 1/4 tsp sea salt

• 1/2 tsp cinnamon

• 1 tsp lemon juice

• 1/3 cup maple syrup

• 1/4 cup coconut oil, melted

• 2 tsp alcohol-free vanilla extract

Coating:

• 2 tsp cinnamon

• 1/4 cup coconut sugar

Directions:

Preheat oven to 350F.

Line a baking sheet with parchment paper. Mix together the cinnamon and coconut sugar to make the coating. Set aside. 

Place the almond flour, coconut flour, baking powder, sea salt and cinnamon in a medium-sized bowl and whisk until combined. Add the lemon juice, maple syrup, coconut oil, vanilla and stir until you get a uniform dough. If the mixture is too wet, add a bit more coconut flour. 

Scoop out heaping tablespoons of the dough and roll into balls. Roll them in the cinnamon coconut sugar and place on the parchment paper. Flatten gently with your palm or the bottom of a glass. 

Place in the oven and bake for 10 minutes, until slightly browned on the bottom. Remove from the oven and cool completely. 

Makes: 10-12 cookies