These almond flour snickerdoodles are vegan and gluten-free but completely crispy and chewy, and with the signature crinkly prime that makes them the eye-catcher on each cookie platter. Almond flour and maple syrup make them an ideal snack cookie
These vegan gluten-free almond flour snickerdoodles are straightforward and scrumptious! I exploit my reliable almond flour cookie base and coat it in cinnamon sugar. They’ve the right crinkly prime and are crisp on the skin and smooth within the middle.
I coated mine in brown sugar and cinnamon. You possibly can use coconut sugar as a substitute, however the coloration can be a bit darker than the snickerdoodles within the footage. For a lighter look, you possibly can simply substitute white sugar for the coating.
These cookies are good for all lovers of cinnamon-y goodness and positively a welcome addition to our common repertoire of cookie recipes. I make these year-round for my family and friends. You may change up the spice to chia spice, pumpkin spice or different for variation!
Extra vegan cookie recipes:
Stop your display from going darkish
-
In a bowl, mix all of the dry components and blend properly. Press and blend in order that the almond flour lumps break down
-
Then add the moist components and blend right into a sticky dough. Chill this dough within the fridge for no less than half an hour. If the dough after half an hour continues to be a bit too sticky, add in 1 tablespoon of almond flour, or oat flour, and blend in
-
In a small bowl, combine the cinnamon and brown sugar and put aside. Prep your baking sheet by lining with parchment paper.
-
Preheat the oven to 335 levels Fahrenheit (170 deg C ) . Make equal scoops of the dough and roll it right into a ball then flatten it calmly and press into the cinnamon sugar combination. Coat on both all sides or only one facet after which the perimeters after which place on the parchment lined baking sheet.
-
Repeat for all of the dough. Relying on the dimensions you’ll get 6 giant cookies or 8-10 small .
-
Place the baking sheet within the oven and bake for 12-Quarter-hour relying o the dimensions of your cookie.
-
Take away from the oven. The cookie can be smooth when it’s simply out of the oven. Let it cool for 10 minutes then transfer it right into a cooling rack and let it proceed to chill fully.
- Retailer on the counter in a lined container for as much as a 2 weeks. These cookies are finest contemporary for the primary 4/5 days
- For variations, you possibly can change up the spice within the cookie to cardamom, chai spice, saffron, pumpkin spice or different flavors.
- To make this oil-free, substitute the oil with tahini or easy nut butter simply omit the oil and add extra maple as a substitute
Energy: 116kcal, Carbohydrates: 11g, Protein: 2g, Fats: 8g, Saturated Fats: 2g, Polyunsaturated Fats: 0.04g, Monounsaturated Fats: 0.1g, Sodium: 85mg, Potassium: 22mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1IU, Vitamin C: 0.01mg, Calcium: 36mg, Iron: 0.5mg
Diet info is mechanically calculated, so ought to solely be used as an approximation.
Substances:
- almond flour – I exploit tremendous positive almond flour from blanched almonds. This recipe is made for almond flour. The one substitutes that work. Are one other nut flour. For normal flour cookies, see these.
- tapioca starch offers them extra stability – you should use one other starch of alternative, like cornstarch, potato starch
- as fats we use refined coconut oil to maintain it impartial tasting. Virgin works as properly
- maple syrup – these are naturally sweetened with maple syrup
- vanilla – all the time
- salt brings out the sweetness some extra
- baking soda offers these the signature crinkly prime
- these wouldn’t be snickerdoodles with no hearty dose of cinnamon each in dough and topping
- the signature snickerdoodle look is achieved by coating the cookie dough balls with a mixture of cinnamon and brown sugar earlier than baking
Suggestions :
- You need to use coconut sugar as a substitute of brown sugar for the topping to make these fully refined sugar-free
- To make these oil-free, substitute the oil with tahini or almond butter or simply omit the oil and add extra maple syrup
Find out how to make Vegan Almond Flour Snickerdoodle Cookies
In a bowl, mix all of the dry components and blend properly. Press and blend in order that the almond flour lumps are damaged down very well.
Then add the moist components and blend them right into a sticky dough. Chill this dough for no less than half an hour. If the dough after half an hour continues to be a bit too sticky after, add in 1 tablespoon of almond flour or oat flour and blend in.
In a small bowl, combine the cinnamon and brown sugar very well and put aside. Prep your baking sheet by lining it with a sheet of parchment paper.
Preheat the oven to 335 levels Fahrenheit (170 deg C ) . Make equal scoops of the dough, roll it right into a ball, flatten it calmly, and press into the cinnamon sugar combination. Coat on both all sides or only one facet after which the perimeters after which place on the parchment lined baking sheet.
Repeat for all of the dough. For bigger cookies, you’ll get about 6 cookies. Smaller cookies can be about 8-10.
Place the baking sheet within the oven and bake for 12-Quarter-hour relying o the dimensions of your cookie.
Take away from the oven. The cookie can be smooth when it’s simply out of the oven. Let it cool for 10 minutes then transfer it right into a cooling rack and let it proceed to chill fully.
Storage
Retailer on the counter in a lined container for as much as a 2 weeks. These cookies are finest contemporary for the primary few days. Refrigerate for freshness and longer storage.
