I grew up on Sinckerdoodles, so it was lots of fun making this grain and refined-sugar free version of the beloved cookie.
2 cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
1 teaspoon cream of tartar
2 teaspoons + 1 Tablespoon ground cinnamon
¼ cup coconut oil
¼ cup + ½ cup coconut palm sugar
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease with coconut oil.
Combine the almond flour, sea salt, baking soda, cream of tartar, 2 teaspoons cinnamon, coconut oil and ¼ cup coconut palm sugar in a food processor. Pulse until well combined.
Combine the remaining coconut palm sugar and cinnamon in a shallow bowl. Form balls with Tablespoon sized scoops of dough. Roll the dough balls in the coconut and cinnamon mixture and place on the prepared baking sheet. Flatten slightly.
Bake for 7-9 minutes. Enjoy!
Calories: 190
Fat: 11g
Carbohydrates: 23g
Sodium: 86mg
Fiber: 2g
Protein: 1g
Sugar: 2g