Almond Flour Snickerdoodles (No Eggs, 5 Ingredients)

Alcuni degli Almond Flour Snickerdoodle Cookies are moist, soft in the center, and crispy on the edges with the most delicious cinnamon flavors. They’re made with only 5 basic ingredients in less than 25 minutes with no eggs and no dairy.

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There are two things that scream winter to me. Warm cozy dinners and the obligatory Christmas cookie jar. To fill my cookie jar(s), I make my Biscotti di zucchero con farina di mandorle, Biscotti alla torta di zucca, o Biscotti con impronta di pollice a 3 ingredienti.

But nothing is more Christmassy than Snickerdoodles. They combine the crusty, crispy edges of classic cookies with the flavors of cinnamon.

Almond Flour Snickerdoodles

These Almond Flour Snickerdoodle Cookies are moist, soft in the center, and crispy on the edges with the most delicious cinnamon flavors.

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 12 verbale min

Tempo totale: 22 verbale min

Corso: Dessert, spuntino

cucina: americano

Dosi: 16 Cookies

Calorie: 103.7 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 1h XNUMXmin bicchiere Farina di mandorle - (nota 1)
• ▢ 3 cucchiai Burro fuso senza lattosio (non salato) - (nota 2)
• ▢ 3 cucchiai Sciroppo d'acero - (nota 3)
• ▢ 1 cucchiaino da tè Cannella
• ▢ ½ cucchiaino da tè Estratto di vaniglia

Rivestimento di zucchero alla cannella

• ▢ ½ bicchiere Zucchero di canna non raffinato - (nota 4)
• ▢ 2 cucchiaini Cannella

Istruzioni

• Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Grease using cooking oil spray. Set aside.
• In a small bowl, prepare the cinnamon sugar : stir sugar, and cinnamon. Set aside.
• In a mixing bowl, stir almond flour, melted plant-based butter, maple syrup, cinnamon, and vanilla extract until the mixture forms a sticky, firm dough.
• Roll it into small balls and roll in the cinnamon sugar, then place it on the prepared baking sheet or tray.
• Press down each cookie dough ball into the shape of a cookie.
• Bake the cookies at 350 °F (180 °C) for 12-14 minutes until the edges are golden and dry.
• Let the cookies cool down on the tray for 5 minutes, then gently transfer them to a cooling rack.

Note

Note 1: Almond meal works too, but the color will be darker and the texture a bit gritty.

Note 2: You can also use melted coconut oil. Make sure you use refined coconut oil to avoid coconut flavor in the dough. Other oils work as well. You can also use yogurt as an oil-free option, but the texture will be much wetter and moister. 

Note 3Qualsiasi dolcificante liquido va bene.

Note 4: Any granulated sweetener works, like raw cane sugar, coconut sugar, sugar, brown sugar, or allulose.

Archiviazione: Store at room temperature for up to 4 days in an airtight container.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

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Alimentazione

Servendo: 1biscotto | Calorie: 103.7kcal | Carboidrati: 10.9g | Proteine: 1.9g | Grasso: 6.5g | Grassi saturi: 0.7g | Grassi polinsaturi: 0.6g | Grasso monoinsaturo: 1g | Grasso trans: 0.4g | Sodio: 17.6mg | Potassio: 10.8mg | Fibra: 1.1g | Zucchero: 8.8g | Vitamina A: 1.1IU | Vitamina C: 0.01mg | Calcio: 26.4mg | Ferro: 0.4mg | Magnesio: 1.1mg | fosforo: 0.4mg | zinco: 0.04mg

Ingredienti e sostituzioni

The dough takes only 5 ingredients.

• Farina di mandorle – Choose finely ground almond flour for the best texture. Almond meal can be used as an alternative, but it will result in a grittier texture and darker color.
• Burro Vegano – Use a high-quality plant-based butter for the best flavor. Refined coconut oil or other plant-based oils can be substituted if needed.
• Sciroppo d'acero – Pure maple syrup adds a subtle sweetness. You can use any liquid sweetener like agave nectar or date syrup.
• Cannella – Choose high-quality ground cinnamon for the best flavor. You can experiment with different types of cinnamon for varied flavor profiles.
• Estratto di vaniglia – I use pure vanilla extract. Vanilla bean paste can be used for a more intense vanilla flavor.
• Zucchero – Any granulated sweetener works for the coating, including coconut sugar or raw cane sugar for less refined options.

How to Make Almond Flour Snickerdoodles

This recipe is super simple. Here are a few pictures to show the key steps.

Pour all the dough ingredients into a mixing bowl.

Combine the dough until it’s sticky and forms a ball.

Split the dough into 10-12 small balls of the same size.

Combine cinnamon and sugar in a small mixing bowl.

Roll the dough balls into the cinnamon sugar and place them on a baking sheet.

Flatten the cookies and bake them at 350 °F (180 °C) for 12-14 minutes.

I consigli di Carine per la pasticceria

• Per una consistenza ottimale, avoid overmixing the dough. Mix just until the ingredients are well combined.
• Lascia raffreddare l'impasto per 30 minuti. before shaping for easier handling and to enhance the flavor.
• Use a cookie scoop for uniformly sized cookies, ensuring even baking.
• For a softer cookie, slightly underbake and allow to cool completely on the baking sheet.
• Experiment with different spices in the sugar coating, such as adding a pinch of nutmeg or cardamom for extra warmth.

Altre ricette di biscotti con farina di mandorle

Biscotti con farina di mandorle a soli 3 ingredienti

Biscotti alla banana con farina di mandorle

Biscotti di zucca con farina di mandorle

Biscotti con gocce di cioccolato e farina di mandorle