Simple Gluten-Free Snickerdoodle Cookies Recipe

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, combine the almond flour, coconut flour, coconut sugar, baking powder, cinnamon, and salt.

In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until well combined and a dough forms.

Use a tablespoon or cookie scoop to portion out the dough and roll each portion into a ball.

Place the cookie dough balls onto the prepared baking sheet, spacing them evenly apart.

Flatten each cookie slightly with the palm of your hand and sprinkle a little extra cinnamon and coconut sugar on top.

Bake for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.