Description
These gluten-free snickerdoodles are soft baked and chewy with a dusting of cinnamon sugar and a white chocolate drizzle. They're thick and bursting with classic snickerdoodle flavor! Crispy on the outside and chewy on the inside type of deal. Made with simple gluten-free ingredients, these cookies are a must have!
Ingredients
- 1 egg
- 1/2 cup coconut sugar (plus another 2 Tbsp to roll the cookie balls in)
- 2 Tbsp maple syrup
- 1 tsp vanila
- 1/3 cup coconut oil, melted and cooled
- 2 cups almond flour
- 3/4 cup tapioca flour
- 1/2 tsp baking soda
- 2 tsp cinnamon, to roll the cookie balls in
- 1/3 cup white chocolate, melted to drizzle on top (to make these paleo and dairy-free swap this for coconut butter)
Instructions
- Preheat oven to 350 F. In a bowl, beat together the egg, 1/2 cup of coconut sugar, maple syrup, vanilla, and coconut oil. Add the almond flour, tapioca flour and baking soda and mix until no flour clumps remain
- In a separate bowl mix the 2 Tbsp of coconut sugar and cinnamon together. Roll the cookie dough into small balls and roll in the cinnamon coconut sugar mixture to coat. Place the cookie balls on a baking sheet lined with parchment paper. Bake in the oven for 10 - 12 minutes until the edges are crispy
- While the cookies are cooling, melt the white chocolate either on the stove or in the microwave in short intervals until thin and melted. Stir in a little extra coconut oil if needed to thin it out. Drizzle over top of each cookie. Let the white chocolate cool before enjoying!
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: gluten-free snickerdoodles, dairy-free snickerdoodles, paleo snickerdoodles