A delicious and healthier variant of the Snickerdoodles. The cookies are vegan, without oil and without refined sugar. So you can snack without a guilty conscience.
I really wanted to try Caitlin’s recipe because I’m a big fan of her and her recipes. The biscuits are quick to prepare and already taste great lukewarm. If you want to prepare even more such recipes for between through, then I recommend you the almond truffles, peanut butter cookies & the pecan caramel cookies. I always try to make my recipes as healthy as possible 🙂
Have fun trying it out!
- 1 tbsp Ground Flax + 3 tbsp Water
- 2/3 cup Cashew Butter, see notes
- 3/4 cup + 1 tbsp Coconut Sugar, divided
- 2 tbsp Unsweetened Plant Milk
- 1 tbsp Apple Cider Vinegar
- 1 cup Spelt Flour, see notes
- 1 1/2 tsp Cinnamon, divided
- 1 tsp Baking Powder
- 1/2 tsp Salt
- Preheat the oven to 350F. Prepare the Flax Egg by mixing 1 tbsp of ground flax with 3 tbsp of water in a small bowl. Set aside for 5-10 minutes to thicken.
- In the meantime, mix the Spelt Flour, Salt, Baking Powder, and Cream of Tartar with 1 tsp Cinnamon together in a medium bowl.
- Add the Cashew Butter, Flax Egg, Vanilla, ACV, Plant Milk, and 3/4 cup Coconut Sugar together in a large bowl. Use an handheld electric mixer to “cream” everything together over a medium-low speed for 1-2 minutes.
- Add the dry ingredients to the wet and mix well until everything is well incorporated.
- Use 2 tbsp of the dough to form your cookies, rolling each one out and flattening into a cookie shape. You may want to oil or grease your hands for this step, as the dough may be sticky.
- Mix the remaining Coconut Sugar and Cinnamon in a small bowl, then press the top of each cookie into it before placing onto a lined or greased baking sheet.
- Bake for 6-8 minutes. The cookies will be soft when they first come out of the oven, so check their bottoms for done-ness. Let cool on the baking tray for at least 5 minutes before transferring to a baking rack, or enjoying warm.
The original recipe is from Caitlin Shoemaker