Grain-Free Vegan Snickerdoodles

Name: Grain-Free Vegan Snickerdoodles
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 10 cookies
Ingredients: 2 Tbsp Bob's Red Mill Egg Replacer; ¼ cup coconut oil; 1/3 cup pure maple syrup; 1 ½ cups almond flour; ¼ tsp baking soda; ½ tsp cinnamon; ¼ tsp sea salt; 2 tbl coconut sugar; 2 tsp ground cinnamon

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
23 mins
Servings
10 cookies
Calories
105 kcal
Cuisine
American

Grain-Free Vegan Snickerdoodles

Tyler Espinosa

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Your favorite cookie made egg-free, grain-free, dairy-free, and refined sugar-free!

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Ingredients

Servings

Vegan Snickerdoodles:

2 Tbsp Bob's Red Mill Egg Replacer
¼ cup coconut oil melted
1/3 cup pure maple syrup
1 ½ cups almond flour
¼ tsp baking soda
½ tsp cinnamon
¼ tsp sea salt

Topping:

2 tbl coconut sugar
2 tsp ground cinnamon

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Instructions

Combine 2 tablespoons of Bob’s Red Mill’s Vegan Egg Replacer with 4 tablespoons water in a small mixing bowl and stir until creamy. Let mixture stand 2 minutes.
Add the remaining ingredients to the mixing bowl and stir vigorously to combine. Refrigerate the dough at least one hour.
Preheat the oven to 350 degrees F. Stir the ingredients for the topping together in a small bowl.
Roll a small portion of dough into a ball. (1/2 inch to 1 inch in diameter). Roll the ball in the topping mixture, then press the ball into a round disc and place on a large baking sheet. Repeat for remaining cookie dough.
Bake 12 to 15 minutes on the center rack of the preheated oven (for softer cookies, bake 12 minutes, and for crunchier cookies, bake 15). Remove cookies from the oven and allow them to cool completely (Note: if you touch the cookies before they have cooled, they may crumble).