Description
These soft snickerdoodles are vegan, gluten free and paleo! They're so soft and chewy, you'll love them just as much as the classic cookies
Ingredients
Units
Scale
Wet Ingredients
- 1/4 cup apple sauce
- 1/4 cup maple syrup
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups almond meal
- 1-2 tsp cream of tartare (optional)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 pinch sea salt
For Rolling
- 1/4 cup coconut sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 180° C.
- In a large bowl, combine all wet ingredients.
- Once everything is well-mixed, add dry ingredients and stir until everything is incorporated. Start with only a small amount of cream of tartare, adding more to taste. Some people dislike the tangy flavour, so it's best to start with a pinch and add more.
- Let dough cool in the fridge for 30 mins, so that you can roll it.
- Meanwhile pour the coconut sugar and cinnamon for rolling onto a plate.
- Once dough is cool, form balls with about 2 tbsp dough per each. Roll each ball in the cinnamon and coconut sugar mix. Place each ball on a baking sheet lined with parchment paper.
- Use the bottom of glass to flatten the cookies to about ½-1 cm thickness. Place in oven and bake until the cookies are set and the bottoms begin to brown, 10-12 minutes.
- Let cookies cool on the baking tray to firm up a bit before eating. Enjoy!
Notes
*Recipe adapted from Kale Junkie's Pumpkin Snickerdoodles.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: Australian
Nutrition
- Calories: 157
- Fat: 11.3
- Carbohydrates: 12.3
- Protein: 3.4