Snickerdoodles

Paleo Snickerdoodle Cookies
Yield: 16 cookies


2 cups Almond flour
1/3 cup Maple syrup
1/3 cup Coconut oil (room temperature)
1 Egg
1 tsp Baking soda
1/2 tsp Sea Salt
1/4 cup Coconut sugar (for coating)
1 Tbsp Cinnamon (for coating)

Preheat oven to 350 degrees.
In a small bowl, combine coconut sugar and cinnamon for coating and set aside.
In a large mixing bowl, cream together maple syrup and coconut oil using a wooden spoon (or in a stand mixer using the paddle attachment).  Add egg and beat until well combined.  Add almond flour, baking soda, and salt.  Mix well.  Roll dough into balls using a cookie scoop or tablespoon, then roll in cinnamon sugar to coat.  Gently flatten in palm (about 1/3 inch thick), and place on parchment lined baking sheet.  Bake for 8 minutes.  Let cool on baking sheet for 3-4 minutes before transferring to cooling rack.
Enjoy!!