These Vegan and Gluten-Free Snickerdoodles are a favorite in our household. Whether it’s for an after-school treat or a weekend indulgence, these cookies are always a hit. I love how easy they are to make, and the warm cinnamon flavor is simply irresistible. Plus, they’re made with wholesome ingredients, so I feel good about serving them to my family.
Number of Servings: 12 cookies
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Cuisine: Vegan, Gluten-Free
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 2 tablespoons coconut sugar
- 1 tablespoon ground cinnamon
Equipment/Utensils Required:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Preparation Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- In a small bowl, combine the coconut sugar and ground cinnamon to make the cinnamon sugar coating.
- Use a cookie scoop or your hands to form the dough into 12 equal-sized balls.
- Roll each ball of dough in the cinnamon sugar coating until fully coated.
- Place the coated dough balls on the prepared baking sheet and gently flatten them with the palm of your hand.
- Bake in the preheated oven for 10 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 110
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (per serving):
- Iron: 6%
- Calcium: 1%
- Magnesium: 4%
- Phosphorus: 4%
- Copper: 5%
Vegan and Gluten-Free Snickerdoodles (Clean Eating Kitchen)
Whether it's for an after-school treat or a weekend indulgence, these cookies are always a hit. I love how easy they are to make, and the warm cinnamon flavor is simply irresistible. Plus, they're made with wholesome ingredients, so I feel good about serving them to my family.
Ingredients
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 2 tablespoons coconut sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- In a small bowl, combine the coconut sugar and ground cinnamon to make the cinnamon sugar coating.
- Use a cookie scoop or your hands to form the dough into 12 equal-sized balls.
- Roll each ball of dough in the cinnamon sugar coating until fully coated.
- Place the coated dough balls on the prepared baking sheet and gently flatten them with the palm of your hand.
- Bake in the preheated oven for 10 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 110
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Iron: 6%
- Calcium: 1%
- Magnesium: 4%
- Phosphorus: 4%
- Copper: 5%
