Almond Butter Snickerdoodles

5 from 9 votes

Almond Butter Snickerdoodles

These Vegan Almond Butter Snickerdoodles are a healthier cookie, packed with cinnamon and perfect for the holidays. palm oil free and soy-free.Vegan Snickoerdoodles.

Prep Time15

Cook Time12

Total Time27

Course: Cookie

Cuisine: American

Servings:

Author: Vegan Richa

Ingredients

Dry:

3/4 cup organic unbleached white flour or Spelt flour or use glutenfree all purpose flour
1 Tbsp corn starch or arrowroot starch
1/3 cup raw sugar finely ground or any other fine vegan sugar
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt

Wet:

2 tsps flaxmeal
2 Tbsp almond milk
3 Tbsp almond butter I used Justin's classic almond butter
3 Tbsp Oil organic canola or virgin coconut
1/2 tsp vanilla extract
1/4 tsp cinnamon powder

Cinnamon coating:

2 Tbsps sugar coarsely ground raw sugar
3 tsps cinnamon

US Customary - Metric

Instructions

In a bowl, whisk all the dry ingredients:
In another bowl mix the flaxmeal into the milk. Add the almond butter, oil, vanilla, cinnamon and mix well to combine. It will take a minute or so for the nut butter to mix in. Add this mixture to the dry and mix. Knead to form a stiff dough. The mixture will feel crumbly at first but will come together. If it just doesnt stay together, spray water on it once or twice and knead. Wrap the dough in plastic wrap and refrigerate for an hour.
Preheat the oven to 375 degrees F / 190ºc. Mix 2 tsps cinnamon in 2 Tablespoons sugar in a bowl and put 1 tsp cinnamon in another small plate or bowl. Make an inch to inch and half size balls of the chilled dough. Roll the ball first in cinnamon then in cinnamon sugar. Place on parchment lined sheet. Press down with a fork. Bake for 11-12 minutes. Let cool completely.(5 minutes). The cookies will be soft out of the oven, but will firm up. Store in an airtight container.

Notes

Nutritional values based on one serving

Nutrition

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