VEGAN SNICKERDOODLE COOKIES

EASY

INGREDIENTS

▢ 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

Make Flaxseed Egg

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.

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 the flax egg (or egg), melted coconut, maple syrup, and vanilla extract to the dry ingredients.

3

Stir until sticky

Stir with your hands or a silicone spatula until it forms a thick and sticky batter.

4

Make a ball

Gather into a ball with the Vegan Snickerdoodle Cookie Dough and refrigerate for 5 minutes while making the coating.

5

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 Cookie Balls in Sugar

Roll the Vegan Snickerdoodle Cookie Balls 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.

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 the Cookies

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.

11

Prep Time: 10 minutes Cook Time: 10 minutes Makes: 10 Cookies Calories: 208 kcal per Serving

VEGAN SNICKERDOOLES

SWIPE UP FOR PRINTABLE RECIPE

SIMILAR RECIPES