Name: Gluten-free Peanut Butter Snickerdoodle Cookies
Prep time: 30 min
Cook time: 11 min
Total time: 40 min
Ingredients: 1/3 cup solidified/softened coconut oil; 6 tablespoons creamy peanut butter (code RACHL for free shipping); 1/4 cup maple syrup or honey; 1/4 cup coconut sugar; 1 teaspoon vanilla extract; 1 egg (I haven’t tested flax egg but it should work); 1/4 cup coconut flour; 1 1/4 cup almond flour; 1 teaspoon baking powder; 3/4 teaspoon cinnamon; 1/4 cup coconut sugar; 1/2 teaspoon cinnamon

Gluten-free Peanut Butter Snickerdoodle Cookies

★★★★★

5 from 1 review

Gluten-free Peanut Butter Snickerdoodle Cookies made with all grain-free and dairy-free ingredients. These are the most delicious snickerdoodle with a hint of peanut butter and sweetened with coconut sugar and maple syrup.

Prep Time: 30 mins
Cook Time: 11 mins
Total Time: 40 mins

Yield: 12-14 cookies 1x

Instructions

In a large bowl, mix together oil, peanut butter, maple syrup, coconut sugar, vanilla extract and egg until smooth (I used a hand mixer)
Add in the almond flour, coconut flour, baking powder and cinnamon until dough is fully combined
Chill dough 20-30 minutes in the fridge (not longer than 30 mins!)
Preheat oven to 350 degrees and line baking sheet with parchment paper
Mix together cinnamon sugar topping in small bowl
Form dough into small balls and roll each one in cinnamon sugar topping then place on baking sheet. Flatten each cookie slightly (don’t bake in ball form)
Bake in oven for 11-13 minutes, until edges are golden brown
Allow the cookies to cool for a few then enjoy

Notes

*Store in airtight container for 3 days or fridge for 5 days. These also freeze very well

**I haven’t taste subs that aren’t listed above

Author: Rachel