Healthy Vegan Snickerdoodles
Author: Ella Smith
Recipe type: Desserts
Serves: 14 cookies
- 1 and ½ cup oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ cup unsweetened almond milk
- ½ cup coconut oil, softened
- TOPPING: 3 Tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
- In a large mixing bowl, whisk together all dry ingredients.
- Add vanilla and almond milk and stir to combine.
- If coconut oil is not soft, soften by microwaving a few seconds. (should not be so soft that it melts)
- Add coconut oil to dry ingredients and stir until dough forms.
- Refrigerate 5 minutes.
- Roll 1 and ½ inch balls of dough and place 2 inches apart on lined cookie sheet.
- Flatten with palms. (they won't spread hardly at all in oven)
- Bake 10-13 minutes, or until firm and golden brown.
- Cool on rack.
* Store in airtight container in room temperature for up to 4 days.
Serving size: 1 cookie Calories: 138 Fat: 8.8g Carbohydrates: 14.9g Sugar: 6.4g Sodium: 88mg Fiber: 1.2g Protein: 2.3g
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/healthy-vegan-snickerdoodles/
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