From my kitchen: Almond Flour Snickerdoodle Cookies

I have had my fair share of baking mishaps in my transition into grain-free cooking.  Sometimes it is hard to not want to throw in the towel and just give up on baking.  Let me tell you... wheat flour, it is hard to replace.

But every once in a while, life throws you a bone (or in this case a wonderful recipe) that gives you hope again.  For me, my Almond Flour Snickerdoodle Cookie recipe has become that magical bone.

Grain free, dairy free, egg free and easy to make, this recipe is like unicorn for those dealing with tummy troubles.  And let me tell you, when you find a unicorn, you better take a picture of it to show all your friends!

So that is exactly what I did.

Meet my unicorn...

Almond Flour Snickerdoodle Cookies

(grain, dairy, and egg free)

2 cups almond flour (I use Honeyville)

1/4 tsp salt

1/4 tsp baking soda

1/4 cup coconut oil

1/4 cup honey

1 tbsp vanilla extract

2 tsp nutmeg
2 tbsp cinnamon

2 tbsp sugar

In a medium bowl, combine all the almond flour, nutmeg, salt, and baking soda.  Mix well.  In a separate bowl, mix the coconut oil, honey, and vanilla.  Add the liquid ingredients to the dry ingredients and combine until it is all mixed.  If the mixture seems a little dry, add in a bit more coconut oil.

In a small bow, combine the cinnamon and sugar.

To form each cookie, scoop out the dough and form into a ball.  Roll that ball in the cinnamon mixture until coated on all sides.  Place the balls on a parchment-lined cookie sheet about 2-3 inches apart.

Using the bottom of a mason jar, cup, or measuring cup, gently press on each cookie so that it flattens out into a circle.

Bake at 350 degrees for 9-10 minutes.  Allow the cookies to cool on the cookie sheet. When you pull them out of the oven, they may seem a little under baked at first. But once they cool, they will be perfect.