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Grain-Free Vegan Snickerdoodles

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Add the remaining ingredients to the mixing bowl and stir vigorously to combine. Refrigerate the dough at least one hour.
  3. Preheat the oven to 350 degrees F. Stir the ingredients for the topping together in a small bowl. 
  4. 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.
  5. 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).

Nutrition Information

Serving 1Cookie Calories 105kcal (5%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 7g (11%) Fiber 1g (4%) Sugar 7g (14%)

Nutrition Facts

Serving: 10cookies

Amount Per Serving

Calories 105

% Daily Value*

Serving 1Cookie
Calories 105kcal 5%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 7g 11%
Fiber 1g 4%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.