Recipes

Vegan Snickerdoodle Cookies

🍪 Cookies are the bane of my existence.

 

☝🏼 So it’s important that I have healthy options around before I go cookie monster on someone.

 

😍 This sweet bite is super soft, perfectly puffy and great for all!

 

✅ Keto – Paleo – Grain Free – Vegan

Yield/Serving

16

Macros

Serving Size: 1 cookie
  • Protein - 3 g
  • Carbs - 6 g
  • Fat - 10 g

Ingredients

  • 2 cups super fine almond flour
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup Maple Syrup alternative (see notes)
  • 1 tablespoon vanilla extract
  • 5 drops liquid stevia
  • coating - 2 tablespoons cinnamon + 2 tablespoons xylitol or erythritol

Cooking Utensils

  • large mixing bowl
  • medium mixing bowl

Directions

  1. Preheat oven to 350F.
  2. Dough: In a large mixing bowl, combine your almond flour, baking soda, and salt. In a separate bowl, mix together melted coconut oil, maple syrup, vanilla, and liquid stevia. Mix dry ingredients into wet ingredients until a dough is formed.
  3. Coating: In a small mixing bowl, combine the cinnamon and erythritol until a powder is formed.
  4. Roll dough into balls, then roll into the cinnamon mixture. Set them on a silpat. Pro Tip: use the underside of a mason jar to flatten the balls. Lightly grease the bottom of the jar if needed.
  5. Bake for 9-10 minutes, remove and let cool.

 

Notes:

Syrup – ChocZero Maple Syrup

 

 

Additional Information

Approximately 120 calories per cookie {4 grams of fiber – (2 net carbs)}

Calories may vary depending on brand of ingredients, substitutions and serving size.

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