Flourless Vegan Snickerdoodle Cookies

Nothing could be easier than making a batch of these Flourless Vegan Snickerdoodle Cookies that need only 5 clean ingredients and 15 minutes to make.

I love making flourless cookies and some of my favorites are Flourless Vegan Chocolate Pistachio Cookies, Flourless Chocolate Fudge Mint Cookies, Gluten-Free Vegan Flourless Pumpkin Spice Thumbprint Cookies or Flourless Chocolate Chip Pecan Cookies.

Store-bought Snickerdoodle Cookies are made with a long list of unhealthy ingredients:

S.A.D. (Standard American Diet) Mrs. Field’s Snickerdoodle Cookie Ingredients:

Ingredients:  Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folate), Sugar, Fructose, Unbleached Wheat Flour, Butter, Margarine (Palm Oil, Water, Salt, Whey, Monoglycerides, Soy Lecithin, Sodium Benzoate and Citric Acid [Preservatives], Artificial Flavor, Beta Carotene [Color], Vitamin A Palmitate), Whole Eggs, Canola Oil, Water, Cinnamon Sugar (Sugar, Cinnamon, Extractives of Cinnamon), Contains 2% Or Less Of: Mono and Diglycerides, Baking Soda, Food Starch, Salt, Datem, Lemon Juice Powder, Natural Flavors, Sodium Stearoyl Lactylate, Xanthan Gum. (source)

FoodFacts.com Rating:  “F” 

And, homemade versions aren’t any better with ingredients like white flour, refined white sugar, butter and eggs.

This healthier version is made with clean, whole food ingredients and is organic, vegan, gluten-free, dairy-free, egg-free, paleo-friendly and contains no refined sugar.

Want more healthy dessert recipes?  Check out Clean Eating Chocolate Crunch Bars, Clean Eating Copycat Peanut Butter Tagalongs, Crunchy Raw Protein Balls or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating desserts just like this one that you will love!

5 Fast Facts About Cashews:*

• packed with dietary fiber
• rich in “heart friendly” mono-saturated fatty acids
• rich source of minerals
• high in magnesium and copper
• excellent source of antioxidants

5 Fast Facts About Coconut Oil:*

• super high in lauric acid
• rich in antioxidants
• contains natural microbial and anti-bacterial agents
• helps to improve metabolism
• improves cholesterol levels

5 Fast Facts About Cinnamon:*

• contains anti-inflammatory properties
• helps to control blood sugar
• excellent source of manganese and iron
• can help to lower bad cholesterol
• aids in eliminating migraine headaches

5 Fast Facts About Coconut Flour:*

• highest dietary fiber found in any flour at 58% RDA
• 14% coconut oil
• 19% vegan protein
• gluten-free
• helps to promote blood sugar health

*These statements have not been evaluated by the Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.

Tip #1:  Using store-bought cashew butter will not work with the recipe because the consistency is much thinner than making it homemade in a food processor and the mixture will not be thick enough to form the shape of a cookie.  It only takes a few minutes to make it from scratch and it’s really easy to do!

Flourless Vegan Snickerdoodle Cookies (Vegan, Gluten-Free, Dairy-Free, Egg-Free, Paleo-Friendly, No Refined Sugar)

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Serves	14 - 16
Prep time	5 minutes
Cook time	12 minutes
Total time	17 minutes
www.thehealthyfamilyandhome.com	The Healthy Family and Home

Ingredients

• 2 cups organic raw cashews
• 2 tablespoons organic coconut oil
• 1/8 cup organic unrefined granular sweetener
• 2 tablespoons organic coconut flour
• 1 - 2 pinch Himalayan pink salt

For the topping

• 2 tablespoons organic unrefined granular sweetener
• 1 teaspoon organic ground cinnamon powder
• 1/8 teaspoon organic vanilla bean powder

Directions

Prepare the topping
Step 1	Add all ingredients for the topping (cinnamon, unrefined sugar, vanilla bean powder) to a small bowl and stir until everything is evenly distributed. Set aside.
Prepare the cookies
Step 2	Add the cashews and coconut oil to a food processor and process for approximately 2 - 3 minutes, or until it becomes creamy and smooth. Transfer the cashew mixture to a medium sized bowl and add the granular sweetener, coconut flour and Himalayan pink salt. Stir until well combined. Take a spoonful out at a time, roll into a ball shape and then flatten into a 1 1/2 inch disk shape with the palm of your hands. Dip the top of each cookie into the topping mixture and place on a baking pan lined with parchment paper. Bake at 350 degrees for approximately 12 minutes, or until the edges are golden, taking care not to over bake. Remove from oven and let them cool completely before removing from the baking pan. Store them in an air tight container or in the refrigerator if you want them to have a more dense texture. Enjoy!

Note

This recipe will make approximately 14 - 16 small cookies.

 

 

The recipe and photographs for "Flourless Vegan Snickerdoodle Cookies" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial 4.0 International License and cannot be used without my written permission.

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