Description
Almond flour cashew butter snickerdoodle cookies that are vegan, grain-free, oil-free, and infused with plenty of cinnamon and unrefined coconut sugar.
Ingredients
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 3 cups Bob’s Red Mill Super-Fine Almond Flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 cup cashew butter
- 1/2 cup pure maple syrup
- 1/4 cup unrefined coconut sugar + 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper and set aside.
- In a large bowl whisk together the flax egg and allow it to sit for ~5 minutes.
- Add in the cashew butter and maple syrup and stir to combine.
- Sift in the almond flour, baking powder, and ground cinnamon and mix until well combined.
- In a small bowl, mix together the coconut sugar and remaining cinnamon.
- Using a tablespoon cookie scoop, scoop the dough and roll into balls with your hands. Toss balls in the cinnamon sugar mixture to coat completely. Place on the prepared cookie sheet about 2-inches apart. Press down lightly with your hands or the bottom of a glass to gently flatten.
- Bake cookies for about 10 minutes, until just golden brown around the edges. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before transferring to a cooling rack to cool completely before storing.
- Store in an airtight container in the fridge for up to one week and freeze for longterm storage.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free