200galmond flournot to be confused with ground almonds!
1/2tspsalt
100gvirgin coconut oilspreadable at room temperature
120mlmaple syrupgrade A or C
1tspbourbon vanilla
To roll around:
3tbspcoconut blossom sugar
4tspcinnamon
Instructions
Preheat the oven to 180°C top and bottom heat.
Mix all ingredients for the dough in a bowl until smooth.
Mix the ingredients together for rolling on a flat plate.
Take out teaspoon-sized portions of the dough, shape into balls, roll in the sugar and cinnamon mixture, place on a baking sheet lined with baking paper and flatten into 1 cm thick biscuits. Spread the remains of the sugar-cinnamon mixture evenly on the surfaces of the biscuit.
Bake the cookies on the middle rack for 10 minutes.
Wellcuisine-Tipp
The Snickerdoodles can be kept for approx. 3 weeks when stored in a closed jar.