Low Carb Snickerdoodles ~ adapted from Ancestral Nutrition

2 c almond flour

1/4 rounded teaspoon baking soda

1 t cinnamon, plus extra for topping
Pinch of kosher salt, optional

2 T butter, melted

1 egg

3 T honey, more or less to taste

1 T vanilla

Preheat oven to 350. Line a baking sheet with parchment or silpat.

Combine dry ingredients in medium bowl. Add wet ingredients and mix well. Using cookie scoop, place batter on baking sheet. Wet hands slightly and press cookies down to flatten (cookies will not spread while baking). Sprinkle extra cinnamon on top.

Bake 13-15 minutes or until beginning to brown. Allow to cool 5 minutes minimum before moving to a wire rack to cool completely. Store loosely covered at room temperature. Depending on the size of your cookie scoop, yield is approximately 15 cookies with 3.2 carbs each.