Almond Butter Snickerdoodles
 
Prep time
Cook time
Total time
 
These snickerdoodles are vegan, gluten-free, and so fun! The almond butter richness combines with the sweetness of the cinnamon and sugar to form the perfect cookie snack.
Author:
Recipe type: Dessert
Serves: 18-20
Ingredients
  • ½ cup almond slices, toasted 6-7 min. at 350 degrees F, chopped
  • 1¼ cup gluten-free all-purpose flour
  • ½ cup almond flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • ½ cup smooth, unsalted almond butter
  • ½ cup refined coconut oil, melted
  • ¾ cup coconut sugar
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 3 Tbs. maple sugar (or other granulated sugar of choice) + 1 Tbs. ground cinnamon
  • Optional: extra sliced almonds or whole almonds for decorating
Instructions
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a medium bowl, stir together the AP flour, almond flour, salt, and baking powder.
  3. In a large bowl, beat (by hand or with a hand mixer) the almond butter with the coconut oil, coconut sugar, vanilla extract, and almond extract until well blended. Stir in the chopped almonds.
  4. Scoop the dough out by heaping tablespoons and form balls with your hands roughly the size of ping-pong balls. Roll the balls in the sugar and cinnamon mixture until generously covered.
  5. Place the coated dough balls onto the baking sheet and, using the palm of your hand or the bottom of a glass, press the cookies until they are about ⅓ inch thick. If desired, gently press an almond or almond slice into the center of each cookie.
  6. Bake 12-15 mins until bottom edges appear golden. Cool 2-3 mins on baking sheet, then transfer to a wire cooling rack to cool completely.
  7. Store in refrigerator in an air-tight container up to one week.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2018/04/24/almond-butter-snickerdoodles/