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How to make almond flour snickerdoodles (paleo approved)

Make Almond Flour Snickerdoodles (Paleo Approved)

21
STEPS
INGREDIENTS

In 1 bowl mix 2 cups almond flour, just under 1/4 tsp salt, 1/4 tsp baking powder and in another mix 1/4 cup honey, 4 Tbsp coconut oil, and 1 Tbsp vanilla extract.

In 1 bowl mix 2 cups almond flour, just under 1/4 tsp salt, 1/4 tsp baking powder and in another mix 1/4 cup honey, 4 Tbsp coconut oil, and 1 Tbsp vanilla extract.

I added this PB2 to the dry mix, it's dry peanut butter and delicious. I added 2 TBSP.

I added this PB2 to the dry mix, it's dry peanut butter and delicious. I added 2 TBSP.

In a small bowl mix 2 TBSP sugar substitute (coconut crystals or xylitol) and 2 TBSP cinnamon.

Roll 1 TBSP dough into a ball and coat in the cinnamon "sugar" mixture. Take a cup or mason jar and flatten out onto greased baking sheet. To help cookies not stick to cup, dip in c/s mix first.

Roll 1 TBSP dough into a ball and coat in the cinnamon "sugar" mixture. Take a cup or mason jar and flatten out onto greased baking sheet. To help cookies not stick to cup, dip in c/s mix first.

Bake at 350 degrees for 8-9 minutes. They will be soft! Let them cool on the baking sheet to stiffen

Bake at 350 degrees for 8-9 minutes. They will be soft! Let them cool on the baking sheet to stiffen

Enjoy!

The creator of this guide has not included ingredients