Gluten-free Peanut Butter Snickerdoodles

Step 1

Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.

Step 2

In a large bowl, stir together the peanut butter, coconut sugar, milk and vanilla extract.

Step 3

To the same bowl, add the almond flour, oat flour, baking soda, and salt (if using). Fold everything together until evenly combined and a dough begins to form.

Step 4

Scooping out about 1½ tablespoons at a time, use your hands to roll each scoop into balls.

Step 5

In a small bowl, stir together the cane sugar and ground cinnamon. Roll each ball in the cinnamon mixture until evenly coated. Transfer to the baking sheet.

Step 6

Using a fork, press down on each ball in a criss-cross fashion. The cookies won't spread much on their own so be sure to press them down to roughly ½-inch thick.

Step 7

Bake in the oven for 10-12 minutes. Allow to cool completely then enjoy! Leftovers can be stored in airtight container for up to 5 days, or frozen for up to 3 months.