Soft Snickerdoodle Cookies
I believe I speak for all of us when I say that I love the cozy smell of fresh, holiday treats! This healthier take on the classic, refined-sugar sweetened cookie is one you’ll want to have on hand all year. It’s paleo and vegan, all while being free from gluten, grains, dairy, and refined sugar! The smooth, sweet combination of maple syrup and coconut sugar is no less than a match made in heaven. Sprinkle extra cinnamon and sea salt on top, and I doubt they’ll make it off the pan!
Ingredients:
1 (flax) egg
1/2 cup almond butter
1/4 cup maple syrup
2 tbsp coconut sugar
1/4 cup + 2 tbsp almond flour
1 tsp of each: allspice + cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
Directions:
Preheat the oven to 350 degrees, line a baking sheet with parchment paper, and prepare the flax egg, if using.
In a medium bowl, mix the almond butter, coconut sugar, and maple syrup together well. Add the flax egg, when ready.
In a separate, small bowl, combine the almond flour, allspice, cinnamon, baking soda, and sea salt.
Pour the dry into the wet mixture, then stir until everything is incorporated well.
Using a damp spoon, or scoop, place 1-2 tbsp-sized balls on the prepared baking sheet.
Either with a dampened hand or spatula, flatten each ball of batter to your desired height/thickness!
Bake for 14-16 minutes, then let cool for at least five.
Sprinkle extra cinnamon and sea salt on top, if you’d like, then enjoy!
Notes:
To create a flax egg, combine 1 tbsp of flax seed meal and 3 tbsp warm water. Once complete, let sit aside, until a gelatinous consistency is reached.
Can use any nut/seed butter, always, but your choice may affect the taste. Cashew, pecan, sunflower, and walnut would be good, neutral choices, but peanut and tahini, for example, would still taste great!
I flattened the batter enough so they would cook thin, but you can apply however much pressure you’d like, depending on size preference!
