Gluten Free Snickerdoodle Cookies
  1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. In a large mixing bowl or Kitchen Aid Mixer, combine almond flour, coconut flour, baking powder, and salt. I used the paddle with soft edges to stir the ingredients but a spoon or whisk will work fine to combine the dry ingredients.
  3. Add melted coconut oil, pure maple syrup, and vanilla. Again, I used the mixer to stir until the dough is well combined and starts to thicken but it could be done by hand.
  4. Add cinnamon and sugar to a small bowl.
  5. Scoop out about a tablespoon of dough and roll it into a ball.
  6. Roll the dough in the cinnamon sugar and place it on the baking sheet.
  7. Use the bottom of a cup or jar or mug (my weapon of choice) to flatten the cookies out.
  8. Bake for 15 minutes or until they begin to stiffen slightly.
  9. Remove from oven and allow to cool on the baking sheet for ~5 minutes and then transfer to a cooling rack.