Soft and chewy vegan, grain-free snickerdoodle cookies that come together easily with Simple Mills Almond Flour Pancake and Waffle Mix.
Preheat the oven to 350F.
In a large bowl combine the Simple Mills pancake and waffle mix with the cinnamon. Set aside.
In another bowl, combine the coconut sugar and coconut oil. Then add the milk and vanilla. Whisk the mixture until well combined. It's okay if you still see the coconut sugar throughout. Add this mixture to the dry and mix until a ball of dough forms. The dough my seems slightly wet but that's okay.
Combine the coconut sugar and cinnamon (for coating) in a small bowl. Roll the dough into about 1 1/2 tablespoon balls. Gently roll in the cinnamon sugar mixture. Place on a cookie tray lined with parchment paper or a slipmat. Gently press the tops of the cookies to flatten just a bit.
Bake for about 8 minutes. Let cool before moving to a plate or container to store. The cookies will keep at room temperature for about 4-5 days or for a couple months in the freezer.