A holiday tradition to make these! They are gluten free also!
Ingredients
2½ cups blanched almond flour
½ cup arrowroot powder
1 tsp baking soda
¼ tsp sea salt
5 tbsp butter, melted
½ cup pure maple syrup
2 tbsp pure vanilla extract
½ tsp ground cinnamon
Instructions
-In a large bowl, combine flour, arrowroot powder, baking soda and salt.
-In a small bowl, whisk together melted butter, maple syrup, vanilla and cinnamon, until well blended.
-Add wet ingredients to the dry, using a fork to blend until thoroughly combined.
-Chill dough in refrigerator for a half-hour (or up to 24-hours).
-When ready to bake, preheat oven to 350 degrees.
-Scoop dough, one tablespoon at a time, and roll into a ball using your hands. Place dough balls on a parchment-lined baking sheet and gently flatten them slightly using the palm of your hand.
-Then, lightly sprinkle tops with additional ground cinnamon.
-Bake for 8-9 minutes, until lightly golden around edges. Allow to cool onbaking sheet for five minutes, then transfer to a wire rack to finish cooling.
Recipe by Bair Necessity at https://bairnecessity.com/almond-flour-snickerdoodle-cookies/