Snickerdoodle Cookies

With the holiday season here, I think it’s safe to say we’ve all been craving some warm and cozy recipes lately. Good old-fashioned snickerdoodle cookies will always have a place on the table during the holidays. Crispy edges, chewy centers, the smell of cinnamon when they’re fresh out of the oven… is there anything that can replace that? I think not. Especially sans the gluten and refined sugar.

Trust me when I say: When you bite into these cookies, you will NOT believe they are as healthy as they are.

Here’s what you need:

  • 1/2 cup vegan butter (Earth Balance)
  • 1/4 cup applesauce (this is your egg replacer)
  • 3/4 cup raw cane sugar (or coconut sugar)
  • 2 tsp vanilla extract
  • 1 Tbsp arrowroot
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup gluten-free baking flour (Bob’s Redmill)
  • 3/4 cup blanched almond flour
  • 1 Tbsp cinnamon

Here’s how to make it: 

To a mixing bowl, add the vegan butter, applesauce, raw cane sugar, and vanilla. Mash together with a fork. 

Add arrowroot, baking soda, and salt to the mixture, and mix. 

Add the gluten free baking flour, and mix. 

Add the almond flour and cinnamon, and mix. Cover with clear wrap, and transfer to the fridge for at least one hour to firm up. 

Using a cookie dough scooper, scoop balls onto a baking sheet, slightly flatten, and bake on 350F for 7-10 minutes, or until golden brown.

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