cashew snickerdoodle cookies
a classic snickerdoodle cookie with a twist - they're loaded with toasted cashew pieces.
Ingredients
- 2 cups almond flour
- 1 cup lightly toasted cashew pieces chop cashews into small pieces or pre-brought cashew pieces, toss in 1 tsp cinnamon and 1/4 tsp salt, bake for 5-6 mins at 340
- 1/3 cup coconut oil, melted
- 1/3 cup honey
- 1 tbsp pure vanilla extract
- 1 egg
- 1 tsp baking soda
- 1 tbsp cinnamon
cinnamon coating
- 2-3 tbsp cinnamon
Instructions
- once your cashews have been lightly toasted, start by mixing your dry ingredients together - almond flour, cinnamon, baking soda.
- add in your coconut oil, honey, vanilla, and egg, combine well.
- fold in your cashew pieces.
- place your cinnamon for coating on a small plate.
- now divide cookies into 1 tbsp balls, and roll each ball in the cinnamon until well coated.
- place the cookie balls on a parchment paper-lined baking tray, and flatten each cookie with a dampened palm of your hand (to avoid sticking). repeat untill all the batter is finished, adding more cinnamon to the plate as needed.
- bake in a preheated oven at 350 for 10 minutes.