Snickerdoodles

simple but yummy paleo and vegan cookies

made without gluten, grains, dairy, eggs & refined-sugar

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 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 cookies!

  • 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!

2 thoughts on “Snickerdoodles

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