Healthy Snickerdoodles (vegan, paleo, gf)
Snickerdoodles are a classic cookie that I’ve been testing a couple of different ways, some not so healthy and some “healthy” as far as cookies go. After testing these yummy cinnamon sugary cookies,
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Ingredients
- 1 3/4 cups blanched almond flour (NOT packed)*
- 1/4 cup coconut flour (NOT packed)*
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- scant 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/3 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 2 tsps vanilla extract
For the cinnamon sugar coating
- 1/4 cup coconut sugar (or pure cane sugar if not paleo)
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper, set aside.
- In a mixing bowl, stir together the almond flour, coconut flour, baking soda, cream of tartar, salt, and cinnamon. Add the coconut oil, maple syrup, and vanilla extract and stir with a spatula or wooden spoon until thoroughly combined.
- In a separate small bowl, make your cinnamon sugar by stirring together the cinnamon and coconut sugar.
- Using a cookie scoop or tablespoon, measure out about 1 heaping tablespoon of dough and roll into a ball. Roll each cookie dough ball into the cinnamon sugar mixture.
- Place on prepared baking sheet about 2 inches apart. Flatten cookies with the flat bottom of a glass, about 1/4 inch thick. They do NOT spread, so make them as thin as you like them. Bake for about 8-9 minutes, no longer than that! You want them to be soft when they come out because they firm up as they cool. So DO NOT OVERBAKE…trust me!!!
- Let cool for 10 minutes and then transfer to a cooling rack to cool completely. Store leftovers (if any) in an airtight container on the counter.
- Enjoy!
- (recipe adapted from the Bakerita)
Servings: 20 cookies