Paleo Almond Cinnamon Snickerdoodles

Paleo Almond Cinnamon Snickerdoodles

Yield 20 cookies

Dry Ingredients:

2 ½ C Almond Flour

½ C Tapioca Flour

1 C Coconut Palm Sugar

1 tsp. Baking Soda

1 tsp. Sea Salt

2 tsp. Cinnamon

Wet Ingredients:

2 Tbsp. Golden Flax Meal

6 Tbsp. Warm Water

½ C Organic Virgin Coconut Oil Melted ( Cold-Pressed & Unrefined )

1 Tbsp. Gluten Free Pure Almond Extract

Directions:

1. Preheat  the oven to Bake 375 F.
2. Line 2 cookie sheets with parchment paper.  Set aside.
3. In a large mixing bowl place all the dry ingredients.  Whisk until combined. Set aside.
4.  In a small bowl combine flax meal and water. Let rest for 5 minutes until thickened.
5. Add the flax-gel, the melted coconut oil, and the almond oil to the mixing bowl. Using your hands mix the cookies dough until combined.         
6. Using a standard cookie scoop (about 2 level Tbsps), scoop up the dough and place on the prepared cookie sheets        
7. Bake for 12 to 14 minutes until spread out.
8. Remove from the oven and allow cookies to cool completely in the pan.  Cookies will appear soft when taken out of the oven, but will harden as they cool.