Almond Flour Snickerdoodles

Directions

1. In a large bowl, beat the softened butter and 1/2 cup monk fruit with a hand mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla.
2. Add the almond flour, cream of tartar, baking soda and salt. Mix on low until a soft dough forms. Chill the dough 15 minutes so it is easier to roll.
3. Heat the oven to 350°F and line a baking sheet with parchment paper. Stir the 2 tbsp monk fruit and cinnamon together in a small bowl.
4. Roll the dough into 18 balls, about 1 tablespoon each, and roll each one in the cinnamon mixture to coat.
5. Place 2 inches apart on the sheet and press each ball to about 1/2 inch thick with the bottom of a glass.
6. Bake 10 to 12 minutes, until puffed with lightly golden edges and crackly tops.
7. Cool 10 minutes on the pan, then move to a wire rack. They firm up as they cool.