January 11, 2018
If you love snickerdoodles as much as we do, you'll love this recipe for vegan coconut snickerdoodles!
1Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2In a small bowl, use a spoon to mash dates into a paste.
3In a separate bowl, whisk together brown sugar topping.
4In a medium bowl, whisk together almond flour, cinnamon, baking soda, cream of tartar and salt.
5In the bowl of a stand mixer fitted with a paddle attachment, beat dates, brown sugar and coconut oil together on medium high for three minutes.
6Add neat egg and vanilla extract and beat until combined.
7Add almond flour mixture to the mixer slowly on low speed until incorporated. Beat on medium speed until a dough forms.
8Stir in shredded coconut until combined and dough re-forms.
9Roll 1 to 2 tablespoons dough into a small ball. Roll dough ball in brown sugar topping until covered.
10Place dough balls evenly spaced on baking sheets, about 10-12 to a sheet. Use a fork to flatten each ball into a cookie shape.
11Bake cookies one sheet at a time for 13 minutes. Remove from oven; rest for one minute on sheet then transfer cookies to a wire rack to cool. Enjoy!
For brown sugar topping: