Almond Flour Snickerdoodles – Glutenfree

These almond flour snickerdoodles are vegan and gluten-free but completely crispy and chewy, and with the signature crinkly high that makes them the eye-catcher on each cookie platter. Almond flour and maple syrup make them an amazing snack cookie

These vegan gluten-free almond flour snickerdoodles are simple and scrumptious! I exploit my reliable almond flour cookie base and coat it in cinnamon sugar. They’ve the proper crinkly high and are crisp on the skin and mushy within the heart.

I coated mine in brown sugar and cinnamon. You can use coconut sugar as an alternative, however the shade shall be a bit darker than the snickerdoodles within the photos.  For a lighter look, you may simply substitute white sugar for the coating.

These cookies are excellent for all lovers of cinnamon-y goodness and positively a welcome addition to our common repertoire of cookie recipes.  I make these year-round for my family and friends. You’ll be able to change up the spice to chia spice, pumpkin spice or different for variation!

Extra vegan cookie recipes:

Elements:

• almond flour –  I exploit  tremendous advantageous almond flour from blanched almonds. This recipe is made for almond flour. The one substitutes that work. Are one other nut flour. For normal flour cookies, see these.
• tapioca starch provides them extra stability – you should utilize one other starch of alternative, like cornstarch, potato starch
• as fats we use refined coconut oil to maintain it impartial tasting. Virgin works as properly
• maple syrup – these are naturally sweetened with maple syrup
• vanilla – at all times
•  salt brings out the sweetness some extra
• baking soda provides these the signature crinkly high
• these wouldn’t be snickerdoodles and not using a hearty dose of cinnamon each in dough and topping
• the signature snickerdoodle look is achieved by coating the cookie dough balls with a mixture of cinnamon and brown sugar earlier than baking

Suggestions :

• You should utilize coconut sugar as an alternative of brown sugar for the topping to make these utterly refined sugar-free
• To make these oil-free, substitute the oil with tahini or almond butter or simply omit the oil and add extra maple syrup

Methods to make Vegan Almond Flour Snickerdoodle Cookies

In a bowl, mix all of the dry components and blend properly. Press and blend in order that the almond flour lumps are damaged down very well.

Then add the moist components and blend them right into a sticky dough. Chill this dough for no less than half an hour. If the dough after half an hour remains to be a bit too sticky after, add in 1 tablespoon of almond flour or oat flour and blend in.

In a small bowl, combine the cinnamon and brown sugar very well and put aside. Prep your baking sheet by lining it with a sheet of parchment paper.

Preheat the oven to 335 levels Fahrenheit (170 deg C ) . Make equal scoops of the dough, roll it right into a ball, flatten it calmly, and press into the cinnamon sugar combination. Coat on both all sides or only one facet after which the perimeters after which place on the parchment lined baking sheet.

Repeat for all of the dough. For bigger cookies, you’re going to get about 6 cookies. Smaller cookies can be about 8-10.

Place the baking sheet within the oven and bake for 12-Quarter-hour relying o the dimensions of your cookie.

Take away from the oven. The cookie shall be mushy when it’s simply out of the oven. Let it cool for 10 minutes then transfer it right into a cooling rack and let it proceed to chill utterly.

Storage

Retailer on the counter in a coated container for as much as a 2 weeks. These cookies are finest contemporary for the primary few days. Refrigerate for freshness and longer storage.