I do not always have sweet tooth but when the occasion comes this recipe will be at the top of my list to make. These snickerdoodles are not only AIP, egg-free, and gluten-free but they taste amazing too!
Ingredients:
- 1 cup tapioca flour
- 1/4 cup arrowroot starch
- 1 tbsp dry gelatin
- 1/8 tsp baking soda
- 1/4 cup maple syrup
- 1/3 cup coconut oil
- 1/2 tsp vanilla extract
- 2 tsp cinnamon
- 2 tbsp coconut sugar
Instructions:
• Preheat the oven to 375 F and line a baking sheet with parchment paper.
• Combine tapioca flour, arrowroot starch, dry gelatin, and baking soda.
• Pour vanilla, maple syrup, and coconut oil into the batter. Stir all ingredients together well.
• Use a small plate and combine the cinnamon and coconut sugar, and place to the side.
•Roll the dough into small balls and roll each ball in the cinnamon-sugar mixture until lightly coated. Add the dough balls to the baking sheet and use your hand to lightly press down into cookies, making sure that the cookies are evenly spaced.
•Bake the cookies for 10-12 minutes, and once cooled enjoy!