These Paleo & Vegan Snickerdoodles are some of the chewiest, softest cookies ever, with tons of cinnamon and a delectably crunchy cinnamon-sugar coating. You’ll be making them again and again!
For the cookies
- 3 tablespoons (37g) refined coconut oil, softened with a texture similar to softened butter
- 3 tablespoons (48g) creamy cashew butter
- ½ cup coconut sugar
- 1½ flax eggs, 1.5 tablespoon flax meal + 4 tablespoons water, whisk and let set for 10 minutes
- 1½ teaspoon vanilla extract
- 1⅓ cups (128g) blanched almond flour
- ¼ cup + 2 tablespoons (53g) cassava flour
- 1½ teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoons kosher salt
To roll the cookies in
- 3 tablespoons coconut sugar or raw turbinado sugar
- 1 teaspoon ground cinnamon
- In a large bowl, stir together the coconut oil, almond butter, and coconut sugar until fully combined, about 1 minute.
- Beat in the flax eggs, then stir in the vanilla extract.
- In a separate bowl, whisk together the blanched almond flour, cassava flour, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together until completely combined.
- Place dough in the refrigerator for at least 30 minutes before forming balls to make it easier to work with – you can leave the dough in the fridge (covered) for up to 48 hours.
- When you’re ready to bake, preheat oven to 350°F.
- Mix together the sugar and cinnamon in a small bowl to roll the cookies in.
- Use a small cookie scoop (mine fits 2 teaspoons of dougto make cookie dough balls, roll into a ball with your hands, and then roll each dough ball in the sugar mixture. Place the cookies 2 inches apart onto an parchment-lined cookie sheet.
- Bake for about 10 minutes in the preheated oven, or until they’ve puffed and cracked. Let cool completely on the cookie sheet.
- Store in an airtight container for up to 5 days.
Keywords: snickerdoodles, gluten-free, vegan, cookies, holidays