Recipe: Almond Snickerdoodle
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Now we have been fully immersed into the festive season, what better to bake than a chewy yet crisp cinnamon snickerdoodle.
However, this is not your ordinary snickerdoodle. Our recipe contains no, refined sugar, gluten, dairy or eggs… yet, they are still simply scrumptious.
Ingredients
Cookie:
- 1 ¼ cup almond flour
- 2 ½ tbsp chickpea flour (can substitute for coconut flour or GF oat flour)
- 1 pinch of Maldon sea salt
- 1 tsp gluten free baking powder
- 1 tsp apple cider vinegar
- 1 tsp vanilla essence
- 1 tsp maca powder
- ¼ cup pure maple syrup
- ¼ melted coconut oil
Roll the cookie in:
- 1 tsp cinnamon
- 2 tbsp coconut sugar
Method
- Pre-heat your oven to 175c and prepare your baking tray by lining it with non-stick baking paper.
- In a bowl, thoroughly mix together the almond flour, chickpea flour, sea salt, gluten free baking powder and AVC.
- In a separate bowl combine the maple syrup and coconut oil, mixing until thoroughly combined.
- Gently drizzle the maple syrup and coconut oil mixture into the dry mixture and stir until a sticky dough forms.
- In a side bowl, stir together the cinnamon and coconut sugar.
- Take 1 tbsp of the dough, roll it in the palm of your hands into a ball, then roll the ball in the sugar and cinnamon mixture, then place t he ball on the baking tray and delicately flatten the ball.
- Repeat this process for the remaining portion of the dough. Ensure you leave space between the cookies as they will spread out whilst baking.
- Place the cookies in the oven and bake for 8-10 minutes.
- Place on a wire rack to cool.
- Enjoy!
You can store these cookies in an airtight container for up to 1 week.
If you fancy getting experimental, try adding in some other spices, from nutmeg to ginger, or even pumpkin spice!
