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Almond Flour Snickerdoodle Cookies Recipe

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This recipe for Almond Flour Snickerdoodle Cookies is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ cup butter, softened
¼ cup shortening
½ cup evaporated cane juice or white sugar
¼ cup coconut palm sugar or brown sugar
2 tsp vanilla extract
2 large eggs
½ tsp baking soda
¾ tsp salt
1 tsp cinnamon
3 cups blanched almond flour or almond meal

Topping
¼ cup sugar-palm or white
2 tsp cinnamon

Directions:
Directions:
1. Preheat oven 350º. Line baking pan with parchment paper
2. In bowl of a stand mixer, mix together butter, shortening, and sugars until very creamy. Add vanilla and eggs, mixing until well incorporated.. Mix in baking soda, salt, and cinnamon. Add almond flour, 1 cup at a time, beating well after each addition.
3. Mix tighter the topping ingredients and a bowl or shallow dish. Roll the cookie dough in to 1½ tablespoons rounds, then roll to coat in the topping mixture. Drop the coated dough onto parchment paper about 3 inches apart.
4. Bake 11-13 minutes, or until golden brown around edges. Allow to cool for a couple of minutes on baking sheet, then transfer to a wire rack to finish cooling.

 

 

 

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