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Recipe: Almond Snickerdoodle
Now we have been fully immersed into the festive season, what better to bake than...
Written by: The Healthy Living Team
Written on: November 28, 2020
Updated on: March 15, 2024
Written by: The Healthy Living Team | Written on: November 28, 2020 | Updated on: March 15, 2024
Quick Read
- This recipe provides a gluten-free, dairy-free, and refined sugar-free version of the classic snickerdoodle cookie.
- The recipe uses almond flour, chickpea flour, maple syrup, and coconut oil as key ingredients.
- The cookies are baked at 175c for 8-10 minutes and can be stored for up to a week.
- Experiment with spices like nutmeg, ginger, or pumpkin spice for variations.
Contents
- 1. Ingredients
- 2. Method
