Peanut Butter snickerdoodles (grain free)
Ingredients
Ingredients
For the Dough:
- ½ cup coconut flour, not packed
- ¼ cup tapioca starch
- ½ cup creamy peanut butter, or any creamy nut butter
- ½ cup raw cane sugar or coconut sugar
- ¼ cup maple syrup
- ¼ cup melted refined coconut oil
- 2 large eggs
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
For the Topping:
- ¼ cup coconut or monk fruit sugar
- 1 teaspoon cinnamon
Instructions
- Preheat & Prep – Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix Wet Ingredients – In a large bowl, mix together peanut butter, melted coconut oil, maple syrup, coconut sugar, eggs, and vanilla extract until smooth.
- Add Dry Ingredients – Stir in coconut flour, tapioca starch, and baking soda until fully combined and a cookie dough forms.
- Chill the Dough – Place the dough in the fridge for about 10 minutes until firm enough to handle.
- Roll & Coat – Scoop out dough into heaping balls, then roll each in the cinnamon-sugar topping. Place them evenly spaced on the baking sheet
- Bake – Bake for 10-12 minutes until slightly golden. Let the cookies cool on the baking sheet before transferring to a wire rack.
- Enjoy & Store – Store in an airtight container at room temperature for maximum freshness.
Tried this recipe?Let us know how it was!