snickerdoodles (Paleo, Vegan)
Snickerdoodles are thought to be a fall or holiday cookie. Not in my house, these babies are year round! Snickerdoodles are one of my very favorites, there’s something about the tang from the cream of tartar that really intrigues me, I love the softness, the chewiness, and I always love anything with cinnamon.
I’ve made a lot of gluten free or paleo vegan snickerdoodles over the years and I will tell you I don’t miss the traditional all-purpose version one bit! While the outcome is slightly different the paleo vegan version is a whole lot more nutritious!
Just the flours alone have a huge nutritional difference!
All Purpose Flour Nutrition Facts:
- High in Carbs
- Small amounts of minerals
- Less than 3% vitamin B and C
- Less than 1% vitamins A, E, D, K
- Aids in inflammation
- Spikes blood sugar
Grain Free Nutritional Facts (made with almond flour):
- High in: Healthy fats, fiber, antioxidants, minerals
- High in vitamins especially vitamin E
- Lowers inflammation
- Controls blood sugar
- Lowers bad cholesterol
Almond flour may pack a larger punch when it comes to calories, but the nutritional value far exceeds all-purpose flour. In my opinion calories don’t matter when it comes to your overall health. Unless you’re weight is a health concern, eating nutritionally dense food will always be the better choice!
PALEO VEGAN SNICKERDOODLES
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 tbsp coconut sugar
- 1 tsp vanilla
- 1 cup PACKED super fine blanched almond flour
- 3 tbsp coconut flour
- 1/2 tsp cinnamon
- 1/4 tsp cream of tartar
- 1/4 tsp baking soda
- pinch of salt
- 1 tbsp sugar for rolling
- 1 tsp cinnamon for rolling
Preheat oven to 350 degrees F.
Using a food processor or blender (I would not mix by hand) blend all of your ingredients together. It will form a crumbly consistency in the processor/blender.
Using your hands separate into 1-2 tablespoon size balls, you will need to squeeze and roll these for the balls to take shape. (The mixture should be very slightly crumbly but when squeezed easily form a ball).
Mix together 1 tbsp sugar with 1 tsp cinnamon and roll your balls in it.
Using your palm or the bottom of a flat cup press down the balls until they are about 1/2 inch thick.
Bake for 8-10 minutes. Do not over bake.
Will make 10-12 small cookies.
Pack the almond flour like you would brown sugar.
Baking past 10 minutes will dry out the cookie.