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Snickerdoodles (grain free)

Warm, sweet, and delightfully spiced, this Snickerdoodle Cookie Bark is a holiday must-have! Whether you’re hosting a party, looking for an edible gift idea, or just want a sweet treat, this bark delivers the nostalgic flavor of classic snickerdoodles in a fun, crunchy format. Plus, it’s grain-free, gluten-free, and dairy-free, so everyone can enjoy it!
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Servings 0

Ingredients
  

•cookie dough

  • 1 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1/3 cup Tapioca Flour
  • 2 tsp Baking Powder
  • 1 Egg
  • 1/3 cup Non-Hydrogenated Palm Oil Shortening
  • 1/4 cup Raw Cane Sugar or Coconut Sugar
  • 1/4 cup Maple Syrup
  • Dash of Salt
  • 1 tsp Vanilla Extract
  • Cinnamon Sugar Topping
  • 1/4 cup Coconut Sugar
  • 1-3 tsp Ground Cinnamon, adjust to taste

Instructions
 

. Preheat the Oven:

  • Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside.

Make the Cookie Dough:

  • In a large mixing bowl, combine almond flour, coconut flour, coconut sugar, cream of tartar, baking soda, cinnamon, and sea salt. Add the melted coconut oil and vanilla extract. Mix until a dough forms. If the dough is too dry, add almond milk, one tablespoon at a time, until it holds together.

Spread the Dough:

  • Press the dough evenly onto the prepared baking sheet to form a thin layer, about 1/4 inch thick.

Add Cinnamon Sugar Topping:

  • In a small bowl, mix coconut sugar and cinnamon for the topping. Sprinkle it evenly over the cookie layer.

Bake:

  • Bake for 10-12 minutes, or until the edges are golden and the top is set. Be careful not to overbake; the bark will harden as it cools.

Cool and Break:

  • Let the cookie layer cool completely on the baking sheet. Once cooled, break it into bark-like pieces.
Author: Ali Jenkins
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