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Gluten-Free Dairy-Free Snickerdoodles

This is a super quick recipe to satisfy your midnight cravings or afternoon snack time – it’s also healthy, clean and delicious! The maple syrup and coconut oil keep the cookies surprisingly chewy.  

Servings

9

Prep Time:

10 min.

Bake for:

10 min.

Good For:

Snacks

Introduction

Gluten-Free Dairy-Free Snickerdoodles

We’ve had a bit of a cool spell this past week – 19 degrees in the middle of August! My brain’s tricked me into thinking it’s autumn so I went on a bit of a baking frenzy a few days ago. I finally experimented with these Snickerdoodles – which are also Gluten Free, Dairy Free, Vegan and Processed Sugar Free. They’re chewy, delicious and perfect for a quick night snack!

Gluten free Dairy free Snickerdoodles Meraki Japan

Ingredients

COOKIE DOUGH

  • Blanched almond flour, 1 & 1/2 cups
  • Baking powder, 1 & 1/2 tsp.
  • Salt, 1/4 tsp.
  • Maple syrup, 1/4 cup
  • Coconut oil, 1/4 cup, melted
  • Apple vinegar, 1/2 tsp.
  • Ginger, 2 in., grated (optional)

COOKIE COATING

  • Coconut sugar, 1 tbsp.
  • Cinnamon, 1 tbsp.
  • Unsweetened cocoa powder, 1 tbsp.

      Mix dry ingredients first then add the wet ingredients until the dough reaches that delicious cookie dough texture (if it’s too runny, add more almond flour – but I’ve never had this problem).

      Fun tip! Once you know how to make the above cookie dough, you can also make chocolate chip cookies, ginger snaps and more!

      Preheat your oven to 180C.

      Roll the dough into little balls and roll them in the coconut sugar, cinnamon and cocoa powder mix.

      After placing the cookies on your baking sheet, you’ll have to flatten them as they won’t rise or change shape.

      Bake for 10 minutes then cool at room temperature. Serve warm or at room temperature. Stays chewy and delicious for around 2 days! 

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