Scrumptious Grain-Free Snickerdoodles

Ingredients

• 0.3 cup brown sugar blue (I used the coconut sugar from Mountain Organics)
• 0.8 cup coconut flour red (I buy Bob's Mill brand)
• 0.5 cup coconut oil melted (I buy Nutiva brand here)
• 4  eggs room temperature
• 2 Tablespoons ground cinnamon 
• 0.3 Teaspoon salt 
• 0.5 Teaspoon vanilla extract 
• 2 Tablespoons sugar white

Equipment

• bowl
• baking sheet
• baking paper
• oven
• mixing bowl
• wire rack

Directions

1. Preheat your oven to 375ºF.In a mixing bowl, beat the 1/2 cup of white sugar, coconut or brown sugar, eggs, vanilla, and coconut oil together (make sure those eggs aren’t cold, otherwise the coconut oil may solidify and leave little chunks).In a small bowl, stir the coconut flour and salt together, and then stir them into your wet mixture.
2. Let it sit for 5 minutes. If the dough appears too soft or wet to handle, place it in the refrigerator for 30 minutes. It will set up quite a bit as the coconut oil chills and solidifies.
3. Combine the two topping ingredients in a small bowl.Scoop the dough and roll it into balls. Jamie suggests using a small melon ball scooper, but I did them by hand and they were just a little smaller than a golf ball.
4. Roll the balls in the cinnamon-sugar mixture, place the cookies on a baking sheet (preferably lined with parchment paper or a silicone baking mat – I use a baking mat), and flatten them a bit. They don’t spread much.
5. Bake the cookies for 15 minutes. They will darken slightly.
6. Let the cookies sit on the baking sheet for a few minutes, before removing them to a wire rack to cool completely.