This wonderful recipe is a healthier, gluten-free twist on Snickerdoodles. The creative genius behind this is Laura of Page And Plate. Make sure to sign up for her newsletter for quarterly updates and more. She does book and meal pairings IS ANYTHING BETTER THAN THAT?! 📖🍝

Ingredients

  • 1 stick of unsalted butter
  • 1/3 cup of coconut oil
  • 2 cups of sugar, divided
  • 1 large egg
  • 1 tsp of salt
  • 1 tsp of baking powder
  • 1 TBSP of vanilla
  • 1 cup of almond flour
  • 1 cup of Cacao Lil Bucks, ground finely
  • 2 tsp of cinnamon, divided
  • 1 tsp of cardamom

Directions

1. Preheat the oven to 400, and line a cookie sheet. In a mixer, beat together the butter, coconut oil, and 1 1/2 cups of sugar until creamy. Beat in the egg, salt, baking powder, and vanilla.

2. Sift the almond flour and Lil Bucks into a bowl, then add all at once to the mixer with 1 tsp of cinnamon and the cardamom.

3. Beat together until a dough forms. Refrigerate for 10 minutes.

4.Meanwhile, make the coating: mix the remaining sugar and cinnamon together. Form the dough into balls, then roll in cinnamon sugar. Flatten onto baking sheet.

5. Bake for 5 minutes, then lower temperature to 350 and bake for 10 more minutes.