These Paleo Vegan Snickerdoodles are extremely chewy with a crackly outside and delightful bursts of cinnamon throughout <3
THE RECIPE:
yields: 15-17 cookies prep time: 10 min
cook time: 11 min
total time (including cooling): 31 min
Ingredients:
1/4 cup melted coconut oil
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mix, + let sit for 10 min)
1/2 cup coconut sugar
1 tsp vanilla
2 tbsp maple syrup (can sub honey for non-vegan)
1 1/2 cup almond flour
2 tbsp coconut flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp cream of tartar (optional)
2 tsp cinnamon
For topping:
1 tbsp coconut sugar
1 tsp cinnamon
Instructions:
1. Preheat oven to 350 F and grease or line two baking sheets, set aside
2. In a large bowl mix together the coconut oil, flax egg, coconut sugar, vanilla, and maple syrup
3. Add in the almond flour, coconut flour, baking soda, salt, cream of tartar, and cinnamon
4. Combine the 1 tbsp coconut sugar and 1 tsp cinnamon in a small bowl and roll the dough into even, small-medium balls
5. Then roll each ball in the cinnamon sugar mixture and place onto the baking sheets, bake for 11-12 minutes, let cool for 10, and enjoy!
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