Paleo Snickerdoodle Cups
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SNICKERDOODLE cups are here, my friends!
Our oven has been broken for 5 weeks.. yes, I know, kind of crazy! Though, thankfully we have a George Foreman grill that sits right on our counter. It actually has a little muffin tin pan which is how I created these soft, cinnamony bites of heaven! Enjoy these with ice cream, milk, or plain jane!
Paleo Snickerdoodle Cups:
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Serves: 6 (recipe can easily be doubled!)
Ingredients:
Dry Ingredients: 1 cup almond flour 1 TBS coconut flour 1 tsp baking powder 1/4 tsp salt 1 tsp cinnamon 1/4 cup coconut sugar
Wet Ingredients:
1/4 cup coconut oil, melted 1 egg
1/4 tsp salt 1 tsp vanilla extract
Cinnamon-Sugar Rolling Mixture:
1 TBS coconut sugar 1 tsp cinnamon
Directions:
Mix all of the dry ingredients together in a medium-sized bowl.
Add in the melted coconut oil and mix well.
In a small separate bowl, beat the egg and vanilla. Then add it to the dry mixture and stir until a dough forms. Roll the dough into 6 balls.
In a small bowl, mix together the coconut sugar & cinnamon. Roll each ball of dough in the cinnamon-sugar. Gently press each ball into a sprayed muffin tin and bake at 350F for about 12 minutes or until a toothpick comes out clean! ENJOY!
Don't forget to tag me on Instagram so I can see your recreations!
Xoxo,
Emily
