These almond butter snickerdoodles are a hit all year round. They’re amazingly soft and perfectly delicious. The flavors of almond butter, cinnamon, and nutmeg are divine! And the best part? These cookies are vegan and gluten-free!
My house smells just out of this world! I can’t explain how good it smells.
And I couldn’t tell you how excited I am to share this favorite recipe of mine. It’s a snickerdoodle cookie. Now in vegan/gluten-free form. Yup, you’re welcome.
Tell Me More About These Almond Butter Snickerdoodles!
Texture. These almond butter snickerdoodles are really soft! The outer edges are slightly crispy, and the cinnamon sugar mixture on top is so fun! You’ll be surprised how gooey these cookies actually are.
Flavor. Traditional snickerdoodle cookies are made from flour, butter, and sugar. These cookies instead use almond butter, coconut oil, and coconut sugar. You get a delicious combination of cinnamon and coconut sugar, with a slight hint of nutmeg. You’ll also love the flavor that comes from the almond butter. It makes these vegan cookies much richer.
What’s To Love About This Recipe?
- It’s vegan-friendly and gluten-free. You can share these cookies with almost all your friends regardless of their dietary preferences!
- It has almond butter. This replaces the dairy butter that is used in traditional snickerdoodles. Almond butter is a great source of protein. So go ahead and treat yourself to another cookie or two.
- This recipe is super easy to make!
I hope you try making these delicious almond butter snickerdoodles that are vegan and gluten-free, both without compromising the taste!
What will I need to make these Almond Butter Snickerdoodles?
To make these gluten free cookies you will need, some pantry staple ingredients and spices.
Liquid ingredients: Eggs, Maple Syrup, Coconut Oil and Vanilla Extract.
Butter: Creamy almond butter you can find almost in any grocery store now a days, look where the peanut butter is.
Pantry staple dry ingredients: Almond flour, baking powder, coconut palm sugar, and salt.
Spices: Cinnamon, nutmeg and ground cinnamon.
Steps
Preheat oven to 350°F.
Line 2 baking sheets with parchment paper.
Combine wet ingredients in one bowl and the dry ingredients in another bowl.
Add dry ingredients to wet and stir to combine.
Let sit for 5 minutes.
Combine coconut sugar coating in a small bowl and set aside.
Using a 1 tablespoon measuring spoon roll the dough into balls and roll them in the sugar coating then place them on the parchment-lined cookie sheet.
Flatten a bit with your hands or a fork. You should place 9 cookies per sheet.
Bake for 13-15 minutes or until bottoms begin to brown. Cool on a wire rack before serving.
Ingredients 3 Ingredients
Ingredients
- 1 egg
- ⅓ cup creamy almond butter
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 2 cups almond flour
- ½ tsp baking powder
- 1 Tbsp cinnamon
- ¼ cup coconut palm sugar
- 1 pinch nutmeg
- ¼ tsp salt
- 3 Tbsp coconut sugar
- ½ tsp ground cinnamon
Instructions
Preheat oven to 350°F.
Line 2 baking sheets with parchment paper.
Combine wet ingredients in one bowl and the dry ingredients in another bowl.
Add dry ingredients to wet and stir to combine.
Let sit for 5 minutes.
Combine coconut sugar coating in a small bowl and set aside.
Using a 1 tablespoon measuring spoon roll the dough into balls and roll them in the sugar coating then place them on the parchment-lined cookie sheet.
Flatten a bit with your hands or a fork. You should place 9 cookies per sheet.
Bake for 13-15 minutes or until bottoms begin to brown. Cool on a wire rack before serving.
Equipment Used
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Snicker-doodles are one of my all-time favorite cookies, and these were amazing!
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