▢ 1 Flax Egg ▢ 1 ¾ cup Almond Flour ▢ ⅓ cup Coconut Sugar ▢ 1 tsp Cinnamon ▢ ½ tsp Baking Soda ▢ ¼ tsp Cream of Tartar ▢ ¼ tsp Salt ▢ ¼ cup Coconut Oil ▢ 2 tbsp Maple Syrup ▢ 1 tsp Vanilla Extract
In a small mixing bowl, prepare the flax egg: stir 1 tbsp of flaxseed meal in 3 tbsp of lukewarm water. Set aside for 10 minutes.
In another large mixing bowl, combine almond flour, coconut sugar, cinnamon, baking soda, cream of tartar, and salt.
Add the flax egg (or egg), melted coconut, maple syrup, and vanilla extract to the dry ingredients.
Stir with your hands or a silicone spatula until it forms a thick and sticky batter.
Gather into a ball with the Vegan Snickerdoodle Cookie Dough and refrigerate for 5 minutes while making the coating.
In another small bowl, make the cinnamon-sugar mixture by combining coconut sugar and cinnamon.
Remove the dough from the fridge, scoop out the cookie dough, and roll between your hand to form balls.
Roll the Vegan Snickerdoodle Cookie Balls into the prepared cinnamon-sugar mixture.
Place the cookie dough balls onto the prepared cookie sheet. Repeat until you formed 10 cookie dough balls.
Press down each cookie ball with the bottom of a glass or your hand until about 0.5-cm thick.
Bake for 12-15 minutes in an oven preheated to 350°F (180°C). The cookies are still soft when out of the oven and firm up when completely cool down.
Prep Time: 10 minutes Cook Time: 10 minutes Makes: 10 Cookies Calories: 208 kcal per Serving