Snickerdoodle Cookies (Gluten-Free & Dairy-Free)
These cookies are a fantastic choice for picky, sensitive kiddos.
Plus, they’re free from gluten, dairy, and eggs! Gluten can sometimes lead to tummy troubles, while dairy has been known to trigger allergies and intensify ADHD symptoms in some children. Even though eggs are super nutritious, they can sometimes be a sneaky allergen.
So by ditching those ingredients , our cookies become a treat that all children, including those with certain dietary restrictions or sensitivities, can enjoy without worry.
The ingredients we use are nothing but good stuff. Think almond flour and coconut oil, which are packed with essential nutrients like healthy fats and protein to support your child’s growth and brain health.
Makes 24-36 small cookies
Ingredients:
3 cups almond flour
1/2 tsp Himalayan pink salt
1/2 tsp baking soda
1/4 cup coconut flour
2 tsp Ceylon cinnamon
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 Tbsp vanilla extract
Directions:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl mix the flour, salt, baking soda and cinnamon.
In another bowl, combine the oil, maple syrup, and vanilla.
Add the dry ingredients to the wet ingredients and mix.Place tablespoon-size balls of dough onto the baking sheet and gently press down to flatten. (Optional: sprinkle with a coconut sugar/cinnamon mix!)
Bake for about 10 minutes until golden around the edges.
Allow cookies to cool slightly. Can freeze for later use!Enjoy!