Strawberry Almond Flour Snickerdoodles

Soft-baked and rolled in sweet cinnamon goodness — my strawberry almond flour snickerdoodle cookies are gluten-free indulgence with feel-good ingredients that support immune health in every bite. 🍓 One taste and they’ll become your new favorite better-for-you treat.

Ingredients

•  2 cups strawberry almond flour

• 1/4 cup tapioca flour

•  1 teaspoon of baking powder

•  1/8 teaspoon sea salt

• 3/4 cup of sugar like Swerve or Monk fruit

• 1/4 cup coconut or almond oil  

• 1 large egg

•  1 teaspoon pure vanilla extract

• 1/4 cup chopped strawberries (Optional)

•  1/4 cup organic sugar – I like Monk fruit

•  2 teaspoons cinnamon

Instructions

1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

2. In a bowl, whisk together the almond flour, tapioca flour, baking powder, salt and until combined.

3. In another bowl, mix your oil, egg, sugar, and vanilla.

4. Combine your wet into your dry ingredients.  

5. Fold in your strawberries (Optional).

6. Chill for 1 hr.

7. In another bowl, stir together the sugar and cinnamon. Scoop the size balls of your choice of dough and roll in the cinnamon sugar to coat. Place on the prepared cookie sheet and press to flatten into 1/2-inch disks. Bake for 14-16 minutes depending on the size you choose. Mine are extra-large.

8. Transfer to a cookie rack after 5-7 minutes on cookie.

9. Let cool for another 5 minutes.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.