Easy Vegan Gluten Free Snickerdoodles

Buttery, crunchy on the outside, nutty, cinnamony, salty and sweet. Ahh.
One bowl, seven ingredients, no electric mixer, and a delicious, crunchy-soft cinnamon "sugar" cookie ready to nibble with hot beverage of choice in about 25 minutes. What could be better? That it's vegan, gluten free, and sugar free as well?

I confess, when I invented this recipe a couple of days ago (in desperate search for a real cookie that fit all my dietary desires and didn't involve twenty million ingredients,) I sat down and ate six of them with hot Java-flavored Teeccino and coconut milk. Then, later that afternoon, I ate three more, and that night, I had the other three for dessert after dinner.

You might need to make a double batch.

Easy Vegan Gluten Free Snickerdoodles

Makes 10-12 cookies

1 cup almond flour
3 TBS soft coconut oil (at room temperature)
3 TBS classic (white) *Lakanto for sugar-free cookies (or other sweetener or sugar of choice)
1/8 tsp fine sea salt
1/2 tsp vanilla extract
1 TBS water, or as necessary to form a cohesive dough
Ground cinnamon, to sprinkle on top

Preheat the oven to 350 degrees. In a small bowl, mix all of the ingredients together minus the water to form a semi-crumbly dough, then add enough water to make it stick together so you can roll it into balls.

Scoop about a tablespoon of dough into your palm and quickly roll into a ball (quickly to avoid melting the coconut oil too much.) Place about 2 inches apart on prepared cookie sheet or baking stone. Flatten cookies to about 1/4 -1/2 inch with bottom of a glass, then sprinkle with cinnamon.

Bake for 15 - 20 minutes (I needed 20 at high altitude) until slightly brown around edges, or to desired level of browning. Let cool 5 - 10 minutes before eating, if you can wait that long. :)

*I swear I don't work for the Lakanto people - I just happen to love their product for surviving a sugar-free lifestyle.