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Cinnamon-Sugar Cookies

Almond flour is the secret to these gluten-free treats that are like a nuttier version of a snickerdoodle.

Serves 30
Ready in 28 mins
Prep time 14 mins
Cooking time 14 mins
91 calories per serving


> 3 tsp ground cinnamon, divided
> 1 cup sugar, divided
> 2 cups almond flour
> 1/2 cup (1 stick) butter, softened
> 1 tsp vanilla extract
> 1/4 tsp salt


Preheat oven to 350°F. Line 2 cookie sheets with parchment. In a small dish, combine 2 tsp ground cinnamon and ¼ cup sugar.
In a large bowl, combine the almond flour, remaining ¾ cup sugar, butter, remaining 1 tsp cinnamon, vanilla, and salt. With hand mixer or stand mixer, beat 3–5 min., until dough is well mixed and comes together.
With a small cookie scoop, shape dough into 1-inch balls and roll in the cinnamon-sugar mixture to coat. Arrange on cookie sheets, spacing 2 inches apart. Press down slightly with spatula to flatten.
Bake cookies until golden around edges, 12–14 min., switching racks halfway through. Cool cookies on cookie sheets on wire racks 10 min. Transfer cookies from cookie sheets to wire racks to cool completely.

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