Description
Delicious paleo-friendly snickerdoodle cookies that are soft and chewy.
Ingrédients
L'échelle
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, baking soda, cream of tartar, and salt.
- In another bowl, combine melted coconut oil, honey, and vanilla.
- Mix the wet and dry ingredients until combined.
- Form small balls of dough and roll them in cinnamon.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until golden.
- Let them cool before serving.
Notes
- Store cookies in an airtight container.
- These cookies are best enjoyed fresh.
- You can adjust sweetness to your preference.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Paleo
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 150
- Sucre: 5g
- De Sodium: 50mg
- La graisse: 9g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 15g
- La fibre: 2g
- La protéine: 3g
- Le taux de cholestérol: 0mg
Mots-clés: paleo snickerdoodle cookies