Neat Fan Recipe – Gluten-Free Coconut Snickerdoodles
If you love snickerdoodles as much as we do, you’ll love this recipe for vegan coconut snickerdoodles!
20-24
8 oz. superfine almond flour
1/4 tsp organic cinnamon
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp gray salt
5 dates, soaked in hot water for 10 minutes, drained and de-skinned
1/4 cup light brown sugar
6 tbsp extra virgin coconut oil, room temperature
1 neat egg, prepared according to package instructions
2 tsp vanilla extract
1/4 cup toasted sweetened coconut
1/4 cup light brown sugar
2 tsp cinnamon
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a small bowl, use a spoon to mash dates into a paste.
In a separate bowl, whisk together brown sugar topping.
In a medium bowl, whisk together almond flour, cinnamon, baking soda, cream of tartar and salt.
In 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.
Add neat egg and vanilla extract and beat until combined.
Add almond flour mixture to the mixer slowly on low speed until incorporated. Beat on medium speed until a dough forms.
Stir in shredded coconut until combined and dough re-forms.
Roll 1 to 2 tablespoons dough into a small ball. Roll dough ball in brown sugar topping until covered.
Place dough balls evenly spaced on baking sheets, about 10-12 to a sheet. Use a fork to flatten each ball into a cookie shape.
Bake 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!
This delicious snickerdoodle recipe comes to us from Callie Blount at @LuvCooks! Be sure to follow her for all kinds of healthy treats! If you have a recipe you would like to share with us, submit your recipe.