Snickerdoodle Cookies (grain-free)

In this new apartment I have a food processor, and let me tell you it is a sensational kitchen tool. I used to make tiny batches of everything in my blender and pray that it didn't overheat. It usually did... But no longer, folks. This is living. 

In the process of making a batch of cashew butter, I decided to use half of it to start this cookie recipe on a whim. All ingredients were blended using the food processor but I have also found it works just fine to mix well by hand or with a standing mixer. If you want to know how to make your own nut butter, have a check of this recipe.

Ingredients

• 1 cup almond flour

• 1/2 cup cashew butter

• 1/4 cup raw honey

• 1/4 cup coconut cream

• 1 egg

• 1/2 teaspoon baking soda

• 1/2 teaspoon cream of tartar

• 3 tablespoons arrowroot flour

• pinch of celtic sea salt

• 2 teaspoons vanilla extract

• 2 tablespoons coconut, date, or maple sugar

• 1 teaspoon ground cinnamon

Method

Preheat oven to 325°F, prepare a baking sheet with parchment paper.

Add all ingredients except sugar and ground cinnamon to a food processor, pulse until a smooth dough forms.

Place sugar of choice and ground cinnamon in a small bowl. Use a medium cookie scoop to portion out the dough, then roll into balls between your hands. Coat the balls of dough in the sugar and cinnamon mixture. 

Align coated balls of dough on your baking sheet, bake for 14 - 17 minutes until lightly golden brown.