IMAGE ©Kaileigh Gaffney - Supermom Eats

Nutmeg Almond Flour Snickerdoodles

Name: Nutmeg Almond Flour Snickerdoodles
Total time: 20 min
Yield: 15 SERVINGS | 1 cookie
Ingredients: 11/2 cups almond flour, blanched and finely ground; 1/4 cup gluten-free 1:1 flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 tsp vanilla extract; 1 tbsp coconut oil, melted; 1/4 cup maple syrup; 1 egg; 1/2 tsp ground nutmeg; 1/2 tsp ground cinnamon; 1 tbsp coconut sugar

with Cinnamon Sugar Topping

a sweet treat recipe

FOR THE COOKIES
1½ cups	almond flour, blanched and finely ground
¼ cup	gluten-free 1:1 flour
1 tsp	baking powder
½ tsp	baking soda
¼ tsp	salt
1 tsp	ground cinnamon
½ tsp	ground nutmeg
1 tsp	vanilla extract
1 tbsp	coconut oil, melted
¼ cup	maple syrup
1	egg
FOR THE CINNAMON SUGAR TOPPING
½ tsp	ground nutmeg
½ tsp	ground cinnamon
1 tbsp	coconut sugar

with Cinnamon Sugar Topping

a sweet treat recipe

by Kaileigh Gaffney

SupermomEats.com

Kaileigh is a self-taught home cook specializing in 30-minute healthy vegetarian recipes. Her quick recipes were created out of necessity after having kids when she realized how difficult it was to get a healthy meal on the table while managing little kids and after a full day of work. Kaileigh's recipes are an attempt to make moms feel like Supermoms in the kitchen, providing ease and healthier family options, to ultimately make coming together as a family for mealtime a little more peaceful and grounding.

These cookies are a healthier twist on a classic treat! They're soft, chewy, and are reminiscent of the Fall season. These Snickerdoodles are also gluten-free and low in sugar serving as a healthier treat for adults and kids!

TIME (ACTIVE) | 20 M
TOTAL | 20 M

15 SERVINGS | 1 cookie

Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.

In a large bowl, mix together almond flour, gluten-free 1:1 flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg.

Add vanilla extract, melted coconut oil, maple syrup, and an egg to the flour mixture and combine until a dough forms.

In a small bowl, mix the nutmeg, cinnamon, and coconut sugar for the topping.

Use a cookie scoop to scoop dough into 1-inch balls, then use your hands to roll the cookie dough ball into an even ball shape. Roll the ball in the cinnamon sugar mixture, and place on the baking sheet.

Use your fingers to flatten the cookie dough balls into a cookie shape.

Bake for 10-12 minutes. Let cool before enjoying!

3-4 days (Note: The cookies have the best texture when served fresh!)

These cookies are best when eaten fresh! If needing to store them, store in an airtight container on the counter for 3-4 days. The cookies will become softer in texture when stored.

4.9

cinnamon

cassia

ground

Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.

0.28 oz - PORTION$0.50

2 oz - JAR$8

2 oz - REFILL$7

8 oz - REFILL$24

0.28 oz - PORTION $0.50

ADD TO CART

4.9

nutmeg

ground

Nutmeg has a warm, sweet, slightly pungent aroma and taste. Ground nutmeg is a clumpy, light colored, orange-brown powder.

0.32 oz - PORTION$0.50

2 oz - JAR$6