These baked coconut flour snickerdoodles are soft, thick, and the perfect cinnamon-coated cookie to munch on!
These grain-free cookies are soft on the outside with a creamy sunflower butter center. Did we mention they’re also super simple to make? No need to roll the dough into balls, chill, or coat. You’ll just need 5 minutes to prep and ten minutes to bake them.
First, you’ll start by mixing the ingredients together and transfer to a baking dish. Next, you’ll want to sprinkle the tops with cinnamon and coconut sugar. Finally, your last step will be to bake and devour!
Love coconut flour recipes? Get our free coconut flour recipe cookbook here!
If you’re looking for a homemade treat to snack on throughout the week, try storing them in an airtight container at room temperature for 2-3 days. If you want to keep these cookies around longer (although we doubt they’ll last that long), place them in the freezer and warm them up in the oven when you’re ready to eat them.
Coconut Flour Snickerdoodles Recipe
Coconut Flour Snickerdoodles Recipe
Megan OlsonIngredients
- 1 egg
- 1 t almond extract
- ¼ cup maple syrup
- ½ cup sunflower butter
- ¼ cup coconut flour
- ½ t baking powder
- 1/8 cup coconut sugar
- 1 t cinnamon, divided
- ¼ t allspice
Instructions
- Preheat oven to 350°F. Prepare a baking sheet with parchment paper.
- In a large mixing bowl, combine egg, maple syrup, almond extract and sunflower butter. Mix until thick and creamy.
- Next add the coconut flour, baking powder and ½ teaspoon cinnamon to the wet mixture. Stir the ingredients into the batter. Do not over mix.
- In a small, separate bowl, combine the remaining ½ teaspoon cinnamon, allspice and coconut sugar.
- Scoop two tablespoons of batter onto the prepared baking sheet at a time. It will be sticky and gooey!
- Sprinkle each cookie with the coconut-sugar-cinnamon mixture.
- Bake for 10 minutes or until edges are slightly browned.
- Remove from the oven and carefully transfer to a wire rack to cool.
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