Coconut Flour Snickerdoodles {Vegan, Nut-Free}
Easy, healthy, vegan coconut flour snickerdoodle cookies ! They are naturally Paleo, nut-free, grain-free and gluten-free, too.
Servings: 12 cookies
Ingredients
- 6 tablespoons water
- 1 tablespoon 6.5 g flaxseed meal
- 1/4 cup 28 g coconut flour (do not pack it; lightly spoon to measure)
- 1/4 cup 30 g tapioca flour
- 1/4 cup 36 g coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 2 tablespoons 30 mL vegetable oil (I used avocado oil)
- 1 teaspoon vanilla extract
- TOPPING:
- 2 teaspoons 6 g coconut palm sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F (180C). 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.
Notes
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.
Sweetener Options: An equal amount of brown sugar or cane sugar can be used in place of the coconut sugar.
Nutrition
Serving: 1cookie | Calories: 62kcal | Carbohydrates: 8.5g | Protein: 0.5g | Fat: 2.8g | Saturated Fat: 0.4g | Sodium: 49.6mg | Fiber: 1.1g | Sugar: 4.9g