Almond Butter Snickerdoodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
12
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Calories
117 kcal
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Course
Baked Goods
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Cuisine
American
Almond Butter Snickerdoodles
Description
This recipe uses unbleached flour mixed with corn starch, raw sugar, baking powder, baking soda, salt, and cinnamon for dry ingredients. Wet ingredients combine flaxseed meal mixed into almond milk with almond butter, neutral oil, and vanilla extract. The nut butter and flax milk provide moistness and richness while the cinnamon adds warmth.
The dough is stiff and may feel crumbly at first but comes together on kneading. Chilling the dough for an hour helps it firm for shaping. The dough balls are rolled first in cinnamon, then cinnamon sugar, pressed flat with a fork, and baked at 375°F for 11-12 minutes. The cookies are soft coming out but firm as they cool.
These snickerdoodles offer a nutty variation with almond butter and a moderate sweetness. The cinnamon coating enhances the classic snickerdoodle flavor profile. They store well in an airtight container for several days.
Ingredients
Dry:
- 3/4 cup unbleached white flour or use glutenfree all purpose flour, organic, or spelt 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 flaxseed meal
- 2 Tbsp almond milk
- 3 Tbsp almond butter I used Justin's classic almond butter
- 3 Tbsp neutral cooking oil organic canola or virgin coconut, generic cooking oil
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon powder
Cinnamon coating:
- 2 Tbsps sugar coarsely ground raw sugar
- 3 tsps cinnamon
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
- Refrigerate dough for an hour to make shaping easier and improve texture.
- If dough is crumbly, lightly spray with water and knead until it holds together.
- Cookies are soft when warm but firm up after cooling; store in airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Sodium | 41mg | 2% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Calcium | 32mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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