free from: gluten, grains, dairy, eggs and refined-sugar (paleo and vegan friendly)
I LOVE snickerdoodles. I think they are a perfectly light and not too sweet cookie option. So it’s about time I made a tummy friendlier recipe! These are completely vegan and paleo snickerdoodles but taste just like the real thing.
They can seem a bit crumblier at first, but trust the process. After they’re fully cooked and cooled they’ll be the best texture AND flavor.
This recipe makes one dozen vegan and paleo snickerdoodles!
- 1 cup almond flour
- 3 tbsp coconut oil
- 3 tbsp maple syrup (or preferred liquid sweetener)
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 tsp cinnamon
- 2 tbsp monkfruit
Preheat oven to 350F. Combine almond flour, coconut oil, maple syrup, vanilla and salt in a medium size bowl. Mix thoroughly until a dough forms.
Line a baking sheet with parchment paper and set aside. Then mix cinnamon and monkfruit in a small bowl. Roll dough into balls and then roll each ball in the cinnamon monkfruit mixture. Place on baking sheet and lightly flatten with a fork.
Bake for 10 minutes. Let cool on baking sheet for at least 10 minutes, do not try to transfer to a cooling rack as they will be crumbly at first.
Store in fridge or you can also freeze these! I hope you enjoy!