Name: Coconut Snickerdoodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/2 c. sugar; 1/2 c. melted coconut oil; 1/4 c. brown sugar; 3/4 c. coconut flour; 4 eggs (at room temp.); 1/4 tsp. salt; 1/2 tsp. vanilla extract; Sugar and cinnamon for rolling

1

Preheat oven to 375 degrees. Cover a baking sheet with parchment paper.

2

Beat the sugars, eggs, vanilla, and coconut oil together in a large bowl. (If you haven't worked with coconut oil before, it melts easily, but firms up when it gets cold, so make sure your eggs are not right out of the fridge.)

3

Stir the coconut flour and salt into your wet mixture.

4

Put the bowl in the fridge to let the coconut oil set for about 10 minutes.

5

Scoop small balls of dough and roll them in a mixture of sugar and cinnamon, then place on the baking sheet.

6

Before you pop them in the oven, take a water glass and flatten the balls, as they won't change shape themselves while baking.

7

Bake for 15 minutes or until the edges are slightly tan.