PageandPlate's Gluten-Free Sprouted Buckwheat Snickerdoodles
Ingredients
- 1 stick of unsalted butter
- 1/3 cup of coconut oil
- 2 cups of sugar, divided
- 1 large egg
- 1 tsp of salt
- 1 tsp of baking powder
- 1 TBSP of vanilla
- 1 cup of almond flour
- 1 cup of Cacao Lil Bucks, ground finely
- 2 tsp of cinnamon, divided
- 1 tsp of cardamom
Directions
1. Preheat the oven to 400, and line a cookie sheet. In a mixer, beat together the butter, coconut oil, and 1 1/2 cups of sugar until creamy. Beat in the egg, salt, baking powder, and vanilla.
2. Sift the almond flour and Lil Bucks into a bowl, then add all at once to the mixer with 1 tsp of cinnamon and the cardamom.
3. Beat together until a dough forms. Refrigerate for 10 minutes.
4.Meanwhile, make the coating: mix the remaining sugar and cinnamon together. Form the dough into balls, then roll in cinnamon sugar. Flatten onto baking sheet.
5. Bake for 5 minutes, then lower temperature to 350 and bake for 10 more minutes.
