Description
The best vegan maple snickerdoodles are soft, chewy, and irresistible! Fluffy little pillows of cinnamon goodness, with a swirl of rich maple flavor.
Ingredients
Scale
- 6 Tbsp. coconut oil melted
- 2/3 cup maple
- 1/4 cup coconut sugar
- 3/4 cup almond flour
- 1 1/2 cup gluten-free flour
- 1 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup water
- 1 tsp. vanilla
Sugar Coating (optional):
- 5 Tbsp. demerara sugar or coconut sugar
- 1 1/2 tsp. cinnamon
- Pinch of salt
Instructions
- Melt coconut oil and combine maple syrup, water, and vanilla.
- Add almond flour, gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
- Mix together. The dough will be tacky and stickier than normal dough.
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 350 degrees.
- In a small bowl combine demerara sugar or coconut sugar, cinnamon, and a pinch of salt.
- Scoop the dough out and roll into balls. Roll each ball into the cinnamon-sugar mixture until the ball is completely coated.
- Place each cookie dough ball onto a parchment paper-lined baking sheet.
- Bake for 11 minutes until fluffy and golden brown around the edges.
- Transfer cookies to a cooling rack and allow to cool completely.
- Enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 275
- Fat: 10
- Protein: 2
Keywords: gluten free, cinnamon, naturally sweetened