Sneaky Snickerdoodles

These are "Sneaky" Snickerdoodles because they are grain and sugar-free. 
SCD/GAPS/PALEO FRIENDLY!

 Ingredients

• 4 cups of blanched almond flour (I use Honeyville or Trader Joe's Almond Meal)
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of baking soda
• 2 teaspoons of cinnamon
• 2/3 cup of honey
• 1 tablespoon vanilla 
• 1 stick of butter or coconut oil melted

Method

1. Preheat the oven to 275°F/135°C.
2. Melt the butter and stir in the honey and vanilla.
3. In a mixer, combine all the dry ingredients until well incorporated.
4. Slowly stream in the wet ingredients until it creates a dough.
5. With  your fingers, create small, balls of dough and place them on a baking sheet with parchment or silpat.
6. Press each cookie with a fork to do a criss-cross pattern.
7. Bake for 17 to 20 minutes.
8. Cool on a wire rack.

The cookies will keep for about a week in an airtight container.