1-Bowl Snickerdoodle Cookies
Ingredients
Coating
-
2
Tbsp
coconut sugar or organic cane sugar
-
½
tsp
ground cinnamon
Cookies
-
½
cup
softened vegan butter
-
½
cup
coconut sugar or organic cane sugar
-
3
Tbsp
aquafaba
-
1
tsp
vanilla extract
-
¾
tsp
baking powder
-
¼
tsp
cream of tartar (optional)
-
1 ¼
tsp
ground cinnamon
-
¼
tsp
sea salt
-
1 ⅓
cups
gluten-free flour blend
-
1 ¼
cups
almond flour
-
2
Tbsp
cornstarch or arrowroot starch
Instructions
- Preheat the oven to 350°F (176°C) and line two baking sheets with parchment paper.
- Mix the coconut sugar and cinnamon in a small bowl for coating and set aside.
- In a large mixing bowl, beat the softened butter until creamy.
- Add the sugar and mix until fluffy, then add the aquafaba and vanilla, mixing until combined.
- Incorporate the baking powder, cream of tartar, cinnamon, and sea salt, blending well.
- Gradually add the gluten-free flour blend, almond flour, and cornstarch, stirring until a thick dough forms.
- Optionally chill the dough for 30 minutes for better shaping.
- Scoop out 1 ½ Tbsp of dough, roll into balls, and coat in the cinnamon-sugar mixture.
- Place on the baking sheets and gently press down with your hand or a glass.
- Bake for 10-12 minutes until slightly golden, then cool on the baking sheet for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
158
Total fat
8.5g
Total carbohydrates
18.8g
Total protein
2.3g
Sodium
86mg
Cholesterol
0mg
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