Ingredients
Directions
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Add all of the dry ingredients together and mix to combine. Set aside.
Add all of the wet ingredients together and combine.
Add the wet ingredients to the dry ingredients and mix well to combine.
Drop a tablespoon size of the cookie batter onto the parchment-lined baking sheet, leaving approximately 2-inches of space between as they’ll spread.
Mix together the coconut sugar and cinnamon. Sprinkle about ¼ teaspoon onto each cookie, slightly pressing down and spreading it out so it sticks. The cinnamon sugar mixture should cover the top of the cookie.
Bake for 12 minutes. The snickerdoodle cookies should be nice and chewy, soft in the middle. Enjoy!
Chef’s Notes
Substitutions
Use tahini or cashew butter in place of almond butter.
In place of almond flour, try teff flour, tiger nut flour or sunflower seed meal.
In place of plant-based yogurt, try blended silken tofu, mash banana or unsweetened applesauce.
Whole Food Sweetener
Prepare date paste ahead of time.
Storage
Store snickerdoodles in an airtight container in the refrigerator for up to 5 days once baked, or freeze for up to 30 days.
12 servings
2
- Amount per serving
- Calories140
- % Daily Value *
- Total Fat 7g9%
- Saturated Fat 0.5g3%
- Cholesterol 0mg
- Sodium 110mg5%
- Protein 5g
- Calcium 70mg6%
- Iron 1mg6%
- Potassium 170mg4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Add all of the dry ingredients together and mix to combine. Set aside.
Add all of the wet ingredients together and combine.
Add the wet ingredients to the dry ingredients and mix well to combine.
Drop a tablespoon size of the cookie batter onto the parchment-lined baking sheet, leaving approximately 2-inches of space between as they’ll spread.
Mix together the coconut sugar and cinnamon. Sprinkle about ¼ teaspoon onto each cookie, slightly pressing down and spreading it out so it sticks. The cinnamon sugar mixture should cover the top of the cookie.
Bake for 12 minutes. The snickerdoodle cookies should be nice and chewy, soft in the middle. Enjoy!
