ALMOND FLOUR SNICKERDOODLE

By Carine

www.theconsciousplantkitchen.com

VEGAN

GLUTEN-FREE

INGREDIENTS

1 3/4 cup Almond flour

1 tablespoon Flaxseed meal

1/3 cup Coconut sugar

1 teaspoon Cinnamon

1/2 teaspoon Baking soda

1/4 teaspoon Cream of tartar

1/4 teaspoon Salt

1/4 cup Melted coconut oil

2 tablespoons Maple syrup

1 teaspoon Vanilla extract

1/4 cup Coconut sugar

1/2 teaspoon Cinnamon

TO ROLL THE DOUGH BALLS

Make Flaxseed Egg

n a small mixing bowl, prepare the flax egg: stir 1 tablespoon of flaxseed meal in 3 tablespoons of lukewarm water. Set aside for 10 minutes until egg-like texture forms.

1

Combine Ingredients

In another large mixing bowl, combine almond flour, coconut sugar, cinnamon, baking soda, cream of tartar, and salt.

2

Add Flax Egg

Add in the flax egg (or egg), melted coconut, maple syrup, and vanilla extract.

3

Stir until sticky

Stir until it forms a thick and sticky batter. 

4

Make a ball

Gather into a ball and refrigerate for 5 minutes while making the coating.

5

Make coconut sugar coating

In another small bowl, make the cinnamon-sugar mixture by combining coconut sugar and cinnamon.

6

Form Balls

Remove the dough from the fridge, scoop out the cookie dough, and roll between your hand to form balls

7

Roll in Sugar

Roll them into the prepared cinnamon-sugar mixture.

8

Place on Cookie Sheet

Place the cookie dough balls onto the prepared cookie sheet. Repeat until you formed 10 cookie dough balls, leaving a 2-thumb space between each.

9

Press the balls

Press down each cookie ball with the bottom of a glass or your hand until about 0.5-cm thick.

10

Bake

Bake for 12-15 minutes in an oven preheated to 350°F (180°C) or until golden brown and the middle is slightly firm. The cookies are still soft when out of the oven and firm up when completely cool down.

11

Enjoy!

Prep Time: 10 minutes Baking Time: 10 minutes Makes: 10 Cookies Calories: 208 kcal per Cookie

12

For the full recipe and more vegan recipes, visit