Description
This snickerdoodle recipe is the best, creating perfectly soft and chewy cookies that are filled with warm cinnamon flavor, making them a must-try treat.
Ingredients
2 cups almond flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/2 cup plain Greek yogurt (or dairy-free yogurt)
1/2 cup maple syrup or honey
1/4 cup olive oil or melted coconut oil
Zest of 1 lemon
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Optional Lemon Glaze:
1/2 cup powdered sugar
1–2 tablespoons lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round or loaf pan with parchment paper.
In a medium bowl, whisk together almond flour, baking powder, baking soda, and salt.
In a large bowl, whisk eggs, yogurt, maple syrup, oil, lemon zest, lemon juice, and vanilla until smooth.
Add the dry ingredients to the wet and stir until just combined.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes (round pan) or 40–45 minutes (loaf) until golden and a toothpick comes out clean.
Let cool completely. Drizzle with optional lemon glaze before serving.
Notes
Store leftovers in the fridge for up to 4 days.
For extra lemon flavor, add 1/2 teaspoon lemon extract.
Can be made dairy-free with coconut yogurt.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-Inspired, American
