Snickerdoodle Cookies

 The idea for this recipe must be attributed to MyGutsy.com. I couldn't do some of the ingredients in her amazing recipe, so I came up with my own coconut-free and alternative-sugar version, which is different enough to warrant my own post (to find the inspirational original recipe, visit http://www.mygutsy.com/gaps-snickerdoodles/). This recipe has become an all-time favorite in our GAPS household:

Mix together dry ingredients:

4 c. almond flour

1/2 t. salt

1/2 t. baking soda

Mix together wet ingredients separately:

1/2 c. macadamia butter (other nut butters may be substituted, but keep in mind that drier butters like almond will bake faster, so you will need to adjust baking time accordingly)

2 T. avocado oil

1/2 c. honey

3 T. vanilla extract

Add wet to dry and incorporate together with a fork until well-mixed. This takes some time as the dough is somewhat dry. Mix and set aside:

3 T. granulated monkfruit sweetener

2 T. ground cinnamon

Rolls 1 T. size amounts of dough into balls in your hands, roll in the cinnamon-sweetener mixture, and place balls on silicone baking mat on a baking sheet. Use a fork to smash the balls flat in a criss-cross pattern to about 1/4 inch thick. Bake for 8-10 minutes. 8 if you like your cookies a little soft/chewy, 10 if you prefer them more dry/crunchy. 

Cookie Jar is Full!