Cookie dough is a fantastic way to enjoy something sweet, and something perhaps a bit healthier than a store-bough treat laden with sugar, additives and gums. Like all of the cookie dough recipes on this blog, they are all gluten, grain, gum, soy, egg and dairy free. It takes about 5 minutes to assemble, then store in the fridge for a few days. Bake for 12 minutes or so, then let cool – they need a little time to set. Scroll down below the recipe and print a label for the lid of your storage container.
They are pretty nutrient dense, and could possibly double as a nutritious snack, or maybe even breakfast? Make them big or small and toss a spoonful of your favorite ice cream in between them! Just yummy!
ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!
4 teaspoons Vanilla Extract
1/4 Cup Maple Syrup
3 Tablespoons Unsweetened Applesauce
1 1/2 Cups Almond Flour
1/4 Cup Tapioca Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/4 Cup Coconut Oil or Butter (melted)
2 Tablespoons Coconut Sugar
2 teaspoons Cinnamon
Mix vanilla, syrup and applesauce together.
Add flours, salt and soda (make sure they are not lumpy), mix it a little, then stir in oil and mix well.
Mix 1 teaspoon cinnamon into the dough.
You can store the dough in a sealed container in the refrigerator for a few days, or bake it!
When ready to bake:
Preheat oven to 350 degrees F.
Mix the sugar and cinnamon in a small bowl.
Roll the cookie dough into little balls (about 1 tablespoon for each cookie)
Roll the dough around in the cinnamon mixture.
Place cookies on a baking sheet lined with parchment.
Smoosh them down a little before baking.
Bake for 12 minutes, then let cool for at least 5 minutes.
Cooking oil can be substituted for the coconut oil