Easy, healthy, vegan coconut flour snickerdoodle cookies ! They are naturally Paleo, nut-free, grain-free and gluten-free, too.
- 6 tablespoons water
- 1 tablespoon flaxseed meal
- 1/4 cup coconut flour (do not pack it; lightly spoon to measure)
- 1/4 cup tapioca starch
- 1/4 cup coconut palm sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 2 tablespoons vegetable oil (I used avocado oil)
- 1 teaspoon vanilla extract
- 2 teaspoons coconut palm sugar
- 1/4 teaspoon ground cinnamon
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- In a cup, combine the water and flaxseed meal. Let stand for 5 minutes to thicken.
- In a small bowl, whisk the coconut flour, tapioca starch, coconut sugar, cinnamon, baking powder and salt, breaking up any and all lumps.
- Add the flax mixture, oil and vanilla to coconut flour mixture, stirring until blended. Let stand for 2 to 3 minutes, allowing the coconut flour to absorb the liquid.
- Using a small cookie scoop or tablespoon, scoop 12 mounds of dough onto the prepared cookie sheet, spacing 2 inches apart.
- Topping: In a small cup,
- Bake in the preheated oven 11 to 14 minutes until set at the centers and surface of cookies appears dry,
- Cool on cookie sheet for 5 minutes and then carefully transfer cookies to a wire cooling rack. Cool completely.
Storage: Store the cookies in an airtight container at (cool) room temperature for 1 day (they can become tough if left at room temp for more than a day), the refrigerator for 1 week or the freezer for up to 6 months.
- Category: Dessert, Cookies
- Serving Size: 1 cookie
- Calories: 62
- Sugar: 4.9 g
- Sodium: 49.6 mg
- Fat: 2.8 g
- Saturated Fat: 0.4 g
- Carbohydrates: 8.5 g
- Fiber: 1.1 g
- Protein: 0.5 g
- Cholesterol: 0 mg