Gluten Free Snickerdoodles

Step 1

Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, salt and maple sugar.

Step 3

Using a fork, cut the solid ghee or coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla until a dough forms.

Step 4

Mix about 2 tbsp maple sugar and 1 tsp cinnamon in a small bowl or on a plate.

Step 5

Roll dough into 12 balls, about the size of an oversized golf ball. Roll balls in the cinnamon/sugar mixture and place on lined baking sheet. Use the palm of your hand to flatten the cookies a bit - just a little because they will expand while baking.

Step 6

Transfer to oven and bake for about 9 minutes. The edges will start to turn golden brown.

Step 7

Remove from oven and let cool on cookie sheet. Store in an airtight container on the counter.