Snickerdoodle Cookies

Ingredients

• 2.5 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 1/2 cup dairy-free butter, softened
• 1/2 cup allulose
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp allulose mixed with 1 tbsp cinnamon (for rolling)

Method

1. 1

   Whisk almond flour, baking soda, cream of tartar, and salt together.

2. 2

   Cream dairy-free butter and allulose until fluffy, then beat in egg and vanilla.

3. 3

   Mix in the dry ingredients until a cohesive dough forms, then chill 30 minutes.

4. 4

   Roll the chilled dough into balls, then roll each ball in the cinnamon-allulose mixture right before baking, not ahead of time — coating them at the very last moment like this is what keeps the sugar coating crisp and distinct on the surface; if it sits too long, the allulose starts to dissolve into the moist dough underneath.

5. 5

   Bake at 350°F for 10-12 minutes until the edges are set. Cool on the pan 5 minutes.