Snickerdoodles
1 1/2 cups almond flour (blanched, like Honeyville)
1/4 cup arrowroot powder
2 tsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
3 T palm shortening
1/4 cup honey
1 egg
2 tsp vanilla
cinnamon for sprinkling
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
In a large bowl, whisk together, almond flour, arrowroot, coconut flour, baking soda and salt.
In a medium bowl, melt palm shortening in microwave. Add honey, egg and vanilla and whisk to combine.
Pour wet ingredients into dry ingredients. Mix until combined and smooth. Allow to sit for about a minute before spooning onto baking sheet to allow coconut flour to soak up moisture.
Spoon onto baking sheet and slightly press down to flatten (cookies will also spread some as they bake). Be sure to leave a couple of inches between each cookie. Lightly sprinkle the tops with cinnamon.
Bake for about 10-12 minutes, depending on size of cookie (larger cookies will take about 15 minutes). Cookies are done when tops and edges are lightly browned. Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Enjoy now or refrigerate.
1/4 cup arrowroot powder
2 tsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
3 T palm shortening
1/4 cup honey
1 egg
2 tsp vanilla
cinnamon for sprinkling
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
In a large bowl, whisk together, almond flour, arrowroot, coconut flour, baking soda and salt.
In a medium bowl, melt palm shortening in microwave. Add honey, egg and vanilla and whisk to combine.
Pour wet ingredients into dry ingredients. Mix until combined and smooth. Allow to sit for about a minute before spooning onto baking sheet to allow coconut flour to soak up moisture.
Spoon onto baking sheet and slightly press down to flatten (cookies will also spread some as they bake). Be sure to leave a couple of inches between each cookie. Lightly sprinkle the tops with cinnamon.
Bake for about 10-12 minutes, depending on size of cookie (larger cookies will take about 15 minutes). Cookies are done when tops and edges are lightly browned. Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Enjoy now or refrigerate.