Now we have been fully immersed into the festive season, what better to bake than a chewy yet crisp cinnamon snickerdoodle.
However, this is not your ordinary snickerdoodle. Our recipe contains no, refined sugar, gluten, dairy or eggs… yet, they are still simply scrumptious.
1 ¼ cup almond flour
2 ½ tbsp chickpea flour (can substitute for coconut flour or GF oat flour)
1 pinch of Maldon sea salt
1 tsp gluten free baking powder
1 tsp apple cider vinegar
1 tsp vanilla essence
1 tsp maca powder
¼ cup pure maple syrup
¼ melted coconut oil
Roll the cookie in:
1 tsp cinnamon
2 tbsp coconut sugar
- Pre-heat your oven to 175c and prepare your baking tray by lining it with non-stick baking paper.
- In a bowl, thoroughly mix together the almond flour, chickpea flour, sea salt, gluten free baking powder and AVC.
- In a separate bowl combine the maple syrup and coconut oil, mixing until thoroughly combined.
- Gently drizzle the maple syrup and coconut oil mixture into the dry mixture and stir until a sticky dough forms.
- In a side bowl, stir together the cinnamon and coconut sugar.
- Take 1 tbsp of the dough, roll it in the palm of your hands into a ball, then roll the ball in the sugar and cinnamon mixture, then place t he ball on the baking tray and delicately flatten the ball.
- Repeat this process for the remaining portion of the dough. Ensure you leave space between the cookies as they will spread out whilst baking.
- Place the cookies in the oven and bake for 8-10 minutes.
- Place on a wire rack to cool.
You can store these cookies in an airtight container for up to 1 week.
If you fancy getting experimental, try adding in some other spices, from nutmeg to ginger, or even pumpkin spice!
Merry Christmas all 🎄
Courtesy Of Charlotte Lindsay
I am a food and fashion stylist who is super passionate about all things health. If I’m not boxing or doing barre classes, you’ll find me baking up nutritious and delicious recipes!