This was one of my VERY FIRST recipes on the blog all the way back in 2017, here I am giving it a perk September 2020. This is one of my favorite recipes to this date! Cinnamon flavors are my kryptonite so creating a Snickerdoodle Zucchini Bread or my very own compliant “Amy’s Paleo Snickerdoodle Cookies” are basic requirements.
One of my favorite parts about being a mom is watching my son get excited about his favorite things. Next weekend is Christmas and so it’s the “busy season” where we always have something on our calendar to do. Last night on our list was to make cookies and watch the Polar Express! If you know my son, you know he has a deep love for trains! So watching him see this movie for the first time was absolutely special! Our little guy doesn’t have much of a sweet tooth but he does love cookies and he wash shoveling these sweet cinnamon cookies bite after bite. And so was mom…and dad… ha! I cannot wait for baby Oakley to join in next year!
These cookies have such a soft inside, yet hold together so well. It’s sometimes hard to find that in a paleo recipe but man, this one delivers! I know you’re going to enjoy every sweet cinnamon bite!
What you’ll Need:
1.5 cups of Almond Flour
1/3 cup of Tapioca Powder
1/8 tsp Sea Salt
1/4 tsp Baking Soda
4 tbsp Coconut Oil, melted
1/4 cup of Raw Honey
1 tbsp Vanilla Extract
1 tsp of Cinnamon
For the Coating:
3 tbsp Coconut Sugar
3 tbsp Cinnamon
How to make:
Mix in all dry ingredients into a large bowl and then mix in all wet ingredients.
Roll the dough into roughly 1″ balls, (I like to use my tablespoon as a guide).
Pour coconut sugar and cinnamon on separate piles onto parchment paper or wax paper.
Roll ball into coconut sugar FIRST then the cinnamon (otherwise there will be too much cinnamon and you’ll have a bitter cookie!)
Place onto cookie sheet and flatten with a couple of fingers.
Bake at 350° for 8-10 minutes and allow to harden on pan.
And of course, if it is Christmas time, don’t forget to leave some out for Santa! Enjoy!
