Easy Vegan Recipe
Vegan Snickerdoodle Batter ▢ 1 Flaxseed 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 Melted Coconut Oil ▢ 2 tbsp Maple Syrup ▢ 1 tsp Vanilla Extract To roll the cookie dough balls ▢ ¼ cup Coconut Sugar ▢ ½ tsp Cinnamon
Prepare the flaxseed egg by pouring lukewarm water on ground flaxseeds.
Whisk the Flaxseed Egg and set it aside for 10 minutes until an egg-like texture has formed.
Combine the dry Vegan Snickerdoodle ingredients into a large mixing bowl.
Whisk the snickerdoodle flour until no more lumps show. Use a spoon or a whisk.
Pour the flaxseed egg, coconut oil, maple syrup, and vanilla extract on the dry ingredients.
Stir the batter with a wooden spoon and with your hands until it's thick and sticky.
Form a large, smooth vegan snickerdoodle cookie dough ball and refrigerate for 5 minutes.
Scoop out some cookie dough, roll it in your hands and form 10 similar cookie balls.
Roll each of the vegan snickerdoodle balls into a mixture of coconut sugar and cinnamon.
Place all the plant-based snickerdoodle balls on a cookie sheet.
Flatten the snickerdoodles with a flat-bottom glass to give them all a cookie shape.
Bake the Vegan Snickerdoodle Cookies for 12-15 minutes in an oven preheated to 350°F (180°C).
Let the Snickerdoodles cool down for 10 minutes on the cookie sheet and 30 minutes on a wire rack.
Prep Time: 10 minutes Cook Time: 12 minutes Makes: 10 Servings Calories: 208 kcal per Serving