Combine the ingredients for the Cinnamon-Sugar Coating in a bowl and set aside.
To Make No-Bake Cookies
Add the pure maple syrup and almond butter in a separate bowl and whisk to combine.
In another small bowl, combine the coconut flour, almond flour, and cinnamon. (see notes below)
Add the flour mixture to the wet ingredients.
Combine fully with a fork or your hands. The resulting mixture should not be sticky, but soft and dough-like.
Using a tablespoon, scoop out small amounts of the dough-like mixture and roll into round balls.
Immediately place in the Cinnamon-Sugar bowl mixture and roll to coat and cover completely.
Repeat with the remaining dough.
Enjoy immediately as bites or flatten with a fork for a cookie shape.
Store in the fridge for up to a week.
Sugar - You can omit the coating, but I highly recommend it. I also recommend rolling these bites in raw sugar insted of coconut sugar for that true snickerdoodle taste. Lastly, if you want to take these cookies up a notch, add 1/2-1 tbsp raw sugar into the dry flour mixture bowl before making the mixture.Almond Flour - If you make your own almond flour or use almond meal, the texture may not be the same since I recommend using superfine almond flour.Almond Butter -
I used salted almond butter with this recipe with no added oil or sugar.
Substitution - You can substitute almond butter for peanut butter or sunflower seed butter, but the taste will change. It'll still taste great, but both peanut butter and sunflower seed butter have a slightly more overpowering taste than almond butter.
Flour Substitutions -
If you substitute coconut flour for almond flour (i.e. use all almond flour), this recipe should still turn out great. You may need to add a little more almond flour depending on how soft the dough is before you roll out the bites.
If you substitute almond flour for coconut flour (i.e. use all coconut flour), you will definitely need to add more liquid to this recipe, but can easily make it work. Start by mixing what is listed in the recipe, then slowly add a little maple syrup and almond butter as needed until you get a dough-like mixture that is easily rolled and not crumbly.
Refined-Sugar Free - To keep this recipe completely refined-sugar-free, use coconut sugar for the sugar-cinnamon coating. But note that the taste will vary slightly when compared to traditional snickerdoodle cookies.Nutrition Information - Above does not contain the rolled cinnamon-sugar coating.