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These fluffy, yet rich snickerdoodles are the ultimate holiday cookie. Bursting with cinnamon flavor and the perfect cakey texture, no one will guess they are grain-free, vegan, and free of refined sugar and oil!
My love affair for snickerdoodles is due to the fact that:
A) I have always loved soft, cinnamony things
B) I never had a snickerdoodle until I was an adult, so I am making up for lost time!
So naturally, they’re my go-to during Christmas cookie season 😉
This recipe was a bit tricky to formulate, but when there’s cinnamon and cookies involved, there’s no stopping me from my ultimate goal!
And I am happy to report that this dough only requires 1 bowl, 1 small saucepan, and a spatula!
No need to dirty your blender or mixer – ain’t nobody got time for that . . . because there are just toooo many cookies to bake in December!
And now I am going to nerd-out for a sec and tell you how amazing these ingredients are!
Banana flour – a resistant starch (hint: these are good for blood sugar, gut health, and more!) made from green bananas
Almond flour/butter – almonds have vitamin E and healthy fats. And many other benefits. If you haven’t noticed, they’re the shizzz. And almond flour makes for tender cookies and almond butter adds richness – no oil needed!
Cinnamon Bark Oil – Young Living essential oils are top notch. Cinnamon, specifically, balances blood sugar, aids digestion, and is an immunity boosting. We all need more of these things!
So, may I recommend adding these scrumptious gems to your holiday dessert platter this year?
Can we really say no to easy, 1-bowl cookies that taste like a dream and contain only the very best ingredients?
Grain Free Snickerdoodles (Vegan & Oil Free too)
Ingredients:
1/2 c almond flour
1/2 tsp baking soda
1/3 c tapioca flour
1/2 c green banana flour (I use this brand)
1 tsp cinnamon or 1 drop cinnamon bark essential oil
1/4 c date sugar
1/2 c smooth, drippy almond butter (may sub coconut butter or cashew butter)
1/4 c maple syrup
1/4 c applesauce or pumpkin
Coating: 1-2 tbsp coconut sugar or organic cane sugar, 1/2 tsp cinnamon
Method:
Mix the 3 flours and date sugar together in a large bowl.
Mix the almond butter, maple syrup together in a small sauce pan and cook over low heat until smooth. Add the essential oil.
Pour into bowl with dry ingredients and mix well. Scoop and roll into balls. Immediately coat in cinnamon sugar.
Arrange on a parchment lined sheet pan and flatten to 1.5 to 2 inches in diameter. Alternately, you can roll out the dough and make cutouts.
Bake at 350 degrees for 8-10 minutes, or until cookies are golden on the bottom.
Cool completely before handling.
Store refrigerated.
