These almond flour snickerdoodles are vegan and gluten-free but completely crispy and chewy, and with the signature crinkly high 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 proper crinkly high and are crisp on the surface and tender within the middle.
I coated mine in brown sugar and cinnamon. You would use coconut sugar as a substitute, however the shade might be a bit darker than the snickerdoodles within the photos. 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 undoubtedly 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:
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In a bowl, mix all of the dry elements and blend nicely. Press and blend in order that the almond flour lumps break down
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Then add the moist elements and blend right into a sticky dough. Chill this dough within the fridge for at the least half an hour. If the dough after half an hour remains to be a bit too sticky, add in 1 tablespoon of almond flour, or oat flour, and blend in
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In a small bowl, combine the cinnamon and brown sugar and put aside. Prep your baking sheet by lining with parchment paper.
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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 sides after which place on the parchment lined baking sheet.
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Repeat for all of the dough. Relying on the dimensions you’ll get 6 giant cookies or 8-10 small .
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Place the baking sheet within the oven and bake for 12-Quarter-hour relying o the dimensions of your cookie.
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Take away from the oven. The cookie might be tender 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 coated container for as much as a 2 weeks. These cookies are finest recent 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
Vitamin info is robotically calculated, so ought to solely be used as an approximation.
Components:
- almond flour – I exploit tremendous fantastic 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 need to use one other starch of selection, like cornstarch, potato starch
- as fats we use refined coconut oil to maintain it impartial tasting. Virgin works as nicely
- maple syrup – these are naturally sweetened with maple syrup
- vanilla – at all times
- salt brings out the sweetness some extra
- baking soda offers these the signature crinkly high
- these wouldn’t be snickerdoodles and not using a 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
Ideas :
- You should utilize 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
Tips on how to make Vegan Almond Flour Snickerdoodle Cookies
In a bowl, mix all of the dry elements and blend nicely. Press and blend in order that the almond flour lumps are damaged down rather well.
Then add the moist elements and blend them right into a sticky dough. Chill this dough for at the least half an hour. If the dough after half an hour remains 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 rather 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 sides 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 could 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 might be tender 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 coated container for as much as a 2 weeks. These cookies are finest recent for the primary few days. Refrigerate for freshness and longer storage.
