Snickerdoodle Cookies {Grain-Free, Vegan Option}
Sweet and cinnamon-y with a soft and chewy cookie texture. These grain-free Snickerdoodles will remind you of the holidays but are great to bake any time of year.
Equipment
- Baking sheets
- Hand beater or stand mixer
- Mixing bowls
Ingredients
- 1½ cups almond flour
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ cup coconut oil or grass-fed butter* room temperature. See note.
- 1 cup coconut sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- Ground cinnamon for dusting
Instructions
- In a medium mixing bowl, combine the almond flour, baking soda, and sea salt. Stir to blend.
- In a separate large bowl, or bowl of a stand mixer, beat together the coconut oil and coconut sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract.
- Gradually beat in the flour mixture until a dough is formed. Chill the dough in the refrigerator for 20 to 30 minutes (the more you chill, the less the cookies will spread. See note).
- Once chilled, roll the dough into balls, either by hand or with a cookie scoop. Place on the balls of dough on the parchment paper lined baking sheet at least 2 inches apart. Dust with cinnamon. Bake for 8 to 10 minutes. Allow the cookies to completely cool on the baking sheet as they will firm as they cool. Store in the refrigerator.
Notes
*I explain more about this in the post (see "Oil vs. Butter" section), but I baked this recipe using both. With the coconut oil, the more you chill the dough before baking, the less the cookies will spread. I recommend 20 to 30 minutes. Using the butter together with just the almond flour as a base seems to make the cookies more delicate to handle (i.e more soft). Both will firm when completely cooled, and refrigeration acts as a natural binder for both, but know there is a slight difference in delicacy between the two.