Snickerdoodles - Shortbread doused in Cinnamon!

Apple and Cinnamon with Fruity Streusel
Makes: 3 large or 6 small




1 1/2 cup LLWF Self Raising Flour

1/2 cup coconut oil, cacao butter or butter

1/2 cup maple syrup, rice syrup or honey

2 tsp vanilla

1 tsp cin and 2 tsp coconut sugar or xylitol


  1. Preheat oven to 160 degrees Celsius and line or grease a large cookie tray.

  2. Add LLWF self raising flour to a mixing bowl.

  3. Melt butter and sweetener together on low.

  4. Add the melted butter and liquid sweetener to the flour with the vanilla and stir it through until it turns into a thick dough.

  5. Combine the cinnamon and sugar together in a small bowl.

  6. Roll into 1-2 tbs balls then roll the balls in the cinnamon sugar mixture and place them onto the baking tray.

  7. Flatten each ball with the bottom of  flat cup to create a 1 ½ cm thick cookie then bake for approx. 10-12 minutes.

  8. Allow to cool on wire rack, they will firm up as they cool. 

  9. Store in an airtight container 3-6days. 

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Tweed St, Coolangatta, Qld , 4225
Phone: 0417-858-930

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