Opis
A healthy, grain-free version of snickerdoodle cookies.
Składniki
Skala
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 tablespoons cinnamon
Instrukcje
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut sugar, baking soda, cream of tartar, and salt.
- In another bowl, combine melted coconut oil, egg, and vanilla.
- Mix the wet and dry ingredients until combined.
- Form dough into balls and roll in cinnamon.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes.
- Let cool before serving.
Uwagi
- Store leftovers in an airtight container.
- Can substitute coconut sugar with another sweetener.
- Adjust cinnamon to your taste.
- Czas Przygotowania: 10 minutes
- Czas gotowania: 12 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: Paleo
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 120
- Cukier: 4g
- Sód: 50mg
- Kwasy: 8g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 4g
- Tłuszcze trans: 0g
- Węglowodany: 10g
- Włókno: 2g
- Białko: 3g
- Cholesterol: 20mg
Słowa kluczowe: paleo snickerdoodle cookies, healthy cookies, gluten free cookies