Ingredients:
\n2 cups fine ground blanched almond flour\n1/4 tsp sea salt\n1/4 tsp baking soda\n5 Tbsp coconut oil or raw butter, melted\n2 Tbsp raw honey or grade B maple syrup or vanilla honey (makes these cookies nice and crispy!)\n30-40 drops
SweetLeaf SteviaClear Liquid\n2 tsp pure vanilla extract\n\n
Snickerdoodle Coating:\n3 Tbsp
Naturally Sweet Xylitol\n3 Tbsp cinnamon\n
Methods:
\n1.) Preheat oven to 177 degrees. Line two baking sheets with unbleached parchment paper. In a medium bowl, mix together the almond flour, sea salt and baking soda.\n2.) In a separate small bowl, whisk together the melted coconut oil, honey,
SweetLeaf SteviaClear Liquid, and vanilla extract.\n3.) Mix wet ingredients into dry ingredients, stirring until well combined.\n4.) In a small bowl, stir the cinnamon and
Naturally Sweet Xylitol together for the snickerdoodle coating.\n5.) Take Tablespoon sized scoops of the cookie dough, form into a circle in your hands, then roll the dough ball in the snickerdoodle coating mixture covering all sides.\n6.) Place your coated dough balls onto the cookie sheets evenly. Use the bottom of a canning jar or coffee mug greased with coconut oil to press out each cookie into a perfect circle, about 1/4 inch thick.\n7.) Bake for 8-10 minutes. Remove from oven and let cool on the pans for 10 minutes before moving to cooling rack. Let cool completely on cooling rack before eating, as they need this time to set and get crunchy on the edges!\n
