Recipe and photo @mindfullbymadeline
I found a healthier take on snickerdoodle cookies, and I couldn’t be more impressed. These tasty treats are gluten-free, vegan, and packed full of flavor. These snickerdoodles contain various delicious spices and herbs such as cardamom, ginger, and cinnamon, so the flavor is super dynamic. They are sweetened with monk fruit and coconut sugar – unrefined sugar that won’t spike your blood glucose levels. Happy snacking!
Yields 4 Cookies
Ingredients:
1 Flax Egg
1 cup almond flour
1 T coconut sugar
3 T Lakanto Monkfruit
½ tsp. ginger
½ T cinnamon
½ tsp cardamom
¼ tsp salt
1 tsp vanilla extract
½ tsp almond extract
Cinnamon Sugar:
1 T Lacanto monkfruit
2 tsps. cinnamon
1 tsp. coconut sugar
Directions:
Preheat oven to 350.
Make flax egg (1 Tablespoon ground flax seed whisked with 3 Tablespoons water).
Mix all dry ingredients.
Add wet ingredients to flax egg, and combine with dry.
Refrigerate dough for 10 min.
Mix together cinnamon sugar.
Evenly divide dough into 4 balls, roll in cinnamon sugar and place on lined baking sheet.
Press down balls on to create ¼ inch discs.
Bake for 13 minutes. Cool & enjoy!
