Cookies

PALEO CARDAMOM SNICKERDOODLES

COOKIES
1 ¾ cups almond flour

¼ cup coconut flour

½ teaspoon baking soda

½ teaspoon cream of tartar

1/3 cup coconut oil, melted

¼ cup pure maple syrup

1 tablespoon vanilla bean powder

COATING
¼ cup coconut sugar

1 tablespoon ground cinnamon

1 teaspoon ground cardamom

½ teaspoon sea salt

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INSTRUCTIONS
Preheat oven to 350 degrees F. Line a cookie sheet with parchment.

Make the cookie dough. In a large bowl, stir together coconut oil, maple syrup, and vanilla. Stir in the flours, baking soda, and cream of tartar until a thick dough forms.

Make the coating. In a small bowl, stir together sugar, cinnamon, cardamom, and salt.

Grab a golf ball sized portion of dough and roll into a ball. Coat the ball fully in the coating mixture, place on the cookie sheet, and press down slightly. Repeat until all the dough has been used.

Bake cookies for about ten minutes until golden brown, but still quite soft to the touch. Serve warm or cool completely before serving. Cookie dough may also be refrigerated for 24 hours before baking, before coating and baking. Baking time will increase by a couple minutes.

Cookies may be stored in an airtight container for up to three days or frozen, wrapped in parchment and foil and placed in the freezer for up to three months. Thaw at room temperature about an hour or in the microwave for about one minute.

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