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Paleo Snickerdoodles (Gluten Free)
These gluten free cookies have 6 simple ingredients. Crispy on the outside and chewy on the inside.
Prep Time
15
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
23
minutes
minutes
Servings
18
Author
Anya @ Prepare & Nourish
Ingredients
¼
cup
butter OR coconut oil
softened
½
cup
coconut sugar
1
large egg
1 ½
cup
almond flour
2
tablespoons
gluten-free starch (arrowroot or tapioca flour)
1
teaspoon
cinnamon
½
teaspoon
baking soda
¼
teaspoon
real salt
For rolling:
2
tablespoons
coconut sugar
1
teaspoon
cinnamon
Instructions
Preheat oven to 350 F degrees.
Cream butter/coconut oil and sugar together. Add egg and beat to combine.
In a medium bowl, combine all dry ingredients.
Add the mixed dry ingredients to the wet ingredients and mix well.
In a small ramekin, combine coconut sugar and cinnamon together.
Roll dough into equal sized balls about an inch in diameter. Roll the balls in cinnamon sugar making sure to completely fully coat the doughball.
Place the balls on cookie sheet. Flatten each cookie to about ½ inch thickness with a flat measuring cup or mason jar.
Bake at 350 F degrees for 8-10 minutes or until golden. You still want them to be soft, so don't overbake!
Let cool on the sheet for 2-3 minutes before transfering to wire cooling rack.
Notes
| Nutritional Information Disclaimer |
Nutrition
Calories:
101
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
15
mg
|
Sodium:
100
mg
|
Potassium:
3
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
90
IU
|
Calcium:
24
mg
|
Iron:
0.4
mg
Nutrition Information
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.
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