These Snickerdoodles are a cozy, cinnamon-sugar delight with a soft, chewy center and a touch of crispness on the outside. Made with a blend of oat and almond flours, they’re perfect for those who love a warm, spiced cookie with natural ingredients. Rolled in a coconut sugar and cinnamon coating, each bite is sweet, flavorful, and ideal for sharing or enjoying with a warm drink.
Yields12 ServingsPrep Time15 minsCook Time12 minsTotal Time27 mins
Ingredients
Dry Ingredients
1cupoat flour
1cupalmond flour
1tspcream of tartar
1tspbaking soda
¼tspsalt
Wet Ingredients
¾cupplant-based yogurtunsweetened and unflavored
2tbspalmond butter
2tbspplant-based milkunsweetened
½cupdate pasteor ¼ c maple syrup
2tspvanilla extract
Cinnamon and Sugar Mixture
2tbspcoconut sugar(optional) or other sweetener of choice
1tbspground cinnamon
Directions
1
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
2
Add all of the dry ingredients together and mix to combine. Set aside.
3
Add all of the wet ingredients together and combine.
4
Add the wet ingredients to the dry ingredients and mix well to combine.
5
Drop a tablespoon size of the cookie batter onto the parchment-lined baking sheet, leaving approximately 2-inches of space between as they’ll spread.
6
Mix together the coconut sugar and cinnamon. Sprinkle about ¼ teaspoon onto each cookie, slightly pressing down and spreading it out so it sticks. The cinnamon sugar mixture should cover the top of the cookie.
7
Bake for 12 minutes. The snickerdoodle cookies should be nice and chewy, soft in the middle. They’re best if enjoyed straight from the oven but can be stored for later (see Chef’s Notes). Enjoy!
Chef’s Notes
Substitutions Use tahini or cashew butter in place of almond butter.
In place of almond flour, try teff flour, tiger nut flour or sunflower seed meal.
In place of plant-based yogurt, try blended silken tofu, mash banana or unsweetened applesauce.
Whole Food Sweetener Prepare date paste ahead of time.
Storage Store snickerdoodles in an airtight container in the refrigerator for up to 5 days once baked, or freeze for up to 30 days. Please note that the cookies may get a little crumbly once stored. Reheat thawed cookies in the oven at 375 F for 7—10 minutes.
Nutrition Facts
12 servings
Serving size
2
Amount per serving
Calories140
% Daily Value *
Total Fat7g9%
Saturated Fat 0.5g3%
Cholesterol0mg
Sodium110mg5%
Protein5g
Calcium 70mg6%
Iron 1mg6%
Potassium 170mg4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Dry Ingredients
1cupoat flour
1cupalmond flour
1tspcream of tartar
1tspbaking soda
¼tspsalt
Wet Ingredients
¾cupplant-based yogurtunsweetened and unflavored
2tbspalmond butter
2tbspplant-based milkunsweetened
½cupdate pasteor ¼ c maple syrup
2tspvanilla extract
Cinnamon and Sugar Mixture
2tbspcoconut sugar(optional) or other sweetener of choice
1tbspground cinnamon
Directions
1
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
2
Add all of the dry ingredients together and mix to combine. Set aside.
3
Add all of the wet ingredients together and combine.
4
Add the wet ingredients to the dry ingredients and mix well to combine.
5
Drop a tablespoon size of the cookie batter onto the parchment-lined baking sheet, leaving approximately 2-inches of space between as they’ll spread.
6
Mix together the coconut sugar and cinnamon. Sprinkle about ¼ teaspoon onto each cookie, slightly pressing down and spreading it out so it sticks. The cinnamon sugar mixture should cover the top of the cookie.
7
Bake for 12 minutes. The snickerdoodle cookies should be nice and chewy, soft in the middle. They’re best if enjoyed straight from the oven but can be stored for later (see Chef’s Notes). Enjoy!
