Almond Snickerdoodle Cookie Dough

• 1 1/4 cup almond flour
• 3/4 cup creamy almond butter
• 1/4 cup maple syrup
• 1 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1 1/2 tbsp coconut sugar
• 1 tsp cinnamon
  

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1. To a medium sized mixing bowl add your almond flour, almond butter, maple syrup, cinnamon and vanilla extract. Stir until fully combined, the texture should be dough-like, should stick together when pressed between fingers. Taste and adjust as needed, if dough is not sticky enough, add more maple syrup, if too loose, add more almond flour.
2. Using a cookie dough scoop or spoon, scoop out 1 1/2 tbsp cookie dough and roll into balls. Continue this step until all of the cookie dough is used.
3. In a separate dish, add your coconut sugar and cinnamon, whisk to combine. Roll cookie dough balls gently in this mixture until fully coated.
4. Cool in the fridge in an air tight container for about an hour. Serve and enjoy!
5. Cookie dough balls will last up to 2 weeks in an air tight container.