Chewy Vegan Snickerdoodles!
Soft, pillowy, and chewy.
These Snickerdoodle cookies feature a super soft vanilla cookie base rolled in a cinnamon sugar coating. These are great to enjoy around the holidays, but also delicious all year round.
I created these cookies with nutrient dense, whole food ingredients. I used almond flour, maple syrup, and coconut oil to create a decadent cookie with healthier ingredients. These cookies are gluten-free, grain-free, vegan, and refined sugar-free. They’re sweetened with maple syrup and a little coconut sugar for the coating.
These cookies are also super quick and simple to make. Tag me on Instagram so I can see your creations!
Try my Cinnamon Roll Muffins or Double Chocolate Fudge Peppermint Cookies for more healthy holiday recipes.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.
Chewy Vegan Snickerdoodles
Ingredients
Cookie Base:
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1 tablespoon almond butter
Cinnamon Sugar:
- 3 tablespoons coconut sugar
- 2 teaspoons cinnamon
Instructions
- Add the almond flour, baking soda, and salt to a medium bowl. Stir to combine. Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until fully combined. Set in the fridge to chill for 15 minutes.
- Preheat your oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
- Prepare your cinnamon sugar by mixing the coconut sugar and cinnamon in a small bowl.
- Remove your chilled dough from the fridge and roll into 16 even balls. Roll each ball in the cinnamon sugar coating.
- Place each ball on your prepared baking tray and press down slightly with the palm of your hand.
- Bake in your preheated oven for 11-14 minutes, until the edges are slightly golden. Let cool before enjoying.
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