Snickerdoodles – (Paleo, egg free, gluten free, grain free, dairy optional)

2 cups/200 g/7 oz blanched, fine ground almond powder (not packed)

1/4 tsp salt

1/4 teaspoon baking soda

1/3 cup melted palm shortening, butter, ghee or coconut oil OR 1/4 cup plus 1/2 tbsp of oil such as sunflower oil

1/4 cup mild honey (like clover)

11/2 tablespoons vanilla extract

Cinnamon coating:
2 tablespoons raw cane sugar, coconut sugar or maple sugar (optional)

2 tablespoons ground cinnamon

Directions:

Preheat the oven to 350 degrees F and line and grease or line a baking sheet with parchment paper.

In a medium sized bowl, combine dry ingredients; mix together well. In a separate bowl, mix together the oil, honey and vanilla. Add the wet ingredients to the almond flour mixture and mix till combined. Let rest for a few minutes. It will thicken up some but may still be sticky.

Combine the raw sugar/coconut sugar/maple sugar (optional*) and the ground cinnamon in a small bowl.

With clean hands (so the dough doesn’t stick) use a rounded tablespoon, scoop out the dough; then gently form into a ball. Roll in or sprinkle all sides with the cinnamon mixture. Place the balls of cookie dough on a parchment lined baking sheet, about 3 inches apart.

Gently flatten each cookie using your hands, bottom of a cup/jar or parchment paper. Dip the bottom of the jar or cup in some of the sugar & spice mixture to help keep the cookie form sticking to the jar.

Bake in a 350 degree oven for 8-9 minutes. Leave cookies on the cookie sheet while cooling. They may seem under-baked at first, but they will firm up to just the right texture as they cool.

Recipe adapted from: http://urbanposer.blogspot.ca/2012/06/snickerdoodle-cookies.html

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