This easy and delicious recipe utilizes blanched almond flour and pure maple syrup to create a healthy cookie without sacrificing the familiar favorite flavor you expect from a snickerdoodle!
Note: Don’t skimp on the arrowroot powder, it’s what gives this cookie it’s classic taste and texture. Although, I do find it easier to measure out the arrowroot powder using a tablespoon since it’s so messy! (8 tbsp = 1/2 cup.)
Time-Saving Tip: Did you know that nearly all cookie dough is perfect for freezing! So why not make a double or triple batch and freeze the extra dough for future baking. Simply, drop dough by rounded tablespoonfuls about one-inch apart on a parchment paper-lined baking sheet and place in freezer. Once unbaked cookies are completely frozen solid, remove them from the parchment and place them into a freezer safe container and return to the freezer. When ready to bake, simply place frozen cookie dough balls on a parchment-lined baking sheet, and allow them to thaw. Then, bake as directed below.
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 cup arrowroot powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 5 tbsp butter, melted
- 1/2 cup pure maple syrup
- 2 tbsp pure vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- In a large bowl, combine flour, arrowroot powder, baking soda and salt.
- In a small bowl, whisk together melted butter, maple syrup, vanilla and cinnamon, until well blended.
- Add wet ingredients to the dry, using a fork to blend until thoroughly combined.
- Chill dough in refrigerator for a half-hour (or up to 24-hours).
- When ready to bake, preheat oven to 350 degrees.
- Scoop dough, one tablespoon at a time, and roll into a ball using your hands. Place dough balls on a parchment-lined baking sheet and gently flatten them slightly using the palm of your hand.
- Then, lightly sprinkle tops with additional ground cinnamon.
- Bake for 8-9 minutes, until lightly golden around edges. Allow to cool on baking sheet for five minutes, then transfer to a wire rack to finish cooling. (Recipe adapted from The Gluten-Free Almond Flour Cookbook.)