Snickerdoodle Cookies

When transitioning to a sugar-free lifestyle, I put a lot of time and energy into trying to find tasty alternatives to sugarWhat I found was NO sugar was the only real alternative to sugar, as sad as it is. In fact, most substitutes for cane sugar all affected my body in similar ways – with mood swings, poor skin and increased weight.

Although I have significantly decreased my overall sugar consumption, I do make exceptions for special occasions with family and friends. When I do so, I strictly use maple syrup, dates or coconut sugar, since they all have beneficial nutrients that help me counteract the negative effects of sugar. Here is my favorite, quick and easy dessert choice for those special occasions!

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Vegan Paleo Snickerdoodle

Course Dessert
Cuisine Gluten Free, Paleo, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies

Ingredients

Cookie dough

  • 2 1/2 cups Almond meal
  • 1/4 tsp Baking Soda (aluminum-free)
  • 1/3 cup Coconut oil (melted)
  • 4 tbsp Maple Syrup
  • 1 tbsp Vanilla

Cookie Coating

  • 2 tbsp Cinnamon
  • 2 tbsp Coconut Sugar

Instructions

  1. Mix almond meal with baking soda

  2. Mix in the remainder of the cookie dough ingredients

  3. Make balls the size of 1 tbsp (I use an actual tablespoon to do this)

  4. Mix cookie coating ingredients and toss in cookie dough balls one at a time

  5. Place coated cookies on baking sheet and press gently to flatten

  6. Preheat oven to 350°F

  7. Place cookies in freezer until oven is heated

  8. Bake cookies for 10 minutes

 

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