The BEST Healthy Gluten-Free Vegan Flourless Snickerdoodle Cookies are an easy recipe made with only 7 clean, real food ingredients. They're ready in under 20 minutes and are a dessert treat you can feel good about eating!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Grain-Free | Flourless | Paleo-Friendly | No Refined Sugar | Medical Medium }
Preheat oven to 350 degrees and set aside a cookie sheet lined with parchment paper.
Prepare the topping:
Add all ingredients for the topping to a small bowl and stir until everything is well combined. Set aside.
Prepare the cookies:
Prepare the cashew butter by adding the raw cashews and coconut oil to a food processor and process until the cashews turn into cashew butter. This will take approximately 3-5 minutes as the cashews will change from raw cashews to cashew flour and then from cashew flour to cashew butter. Stop and scrape the sides every minute or so to help it along.
Transfer the cashew butter to a medium-sized bowl and add the remaining ingredients for the cookies; stir until everything is well combined.
Assembly:
Take out a spoonful at a time of the cookie mixture and roll it into a ball shape. Flatten the ball between the palms of your hands into a round flat disk shape, about 2-inches in diameter.
Dip the top of each cookie into the topping mixture and place the cookies onto the prepared cookie sheet.
Bake at 350 degrees for approximately 12 minutes, or until the edges of the cookies are golden and taking care to not over bake them.
Remove the cookie sheet from the oven and allow the cookies to cool completely before removing them.
Store in an air-tight BPA-free container at room temperature, or in the refrigerator if you prefer a more dense textured cookie.
Notes
Cashews. It's very important in this recipe to use the raw cashews to make homemade cashew butter. For example, store-bought cashew butter is usually thin and runny and will not hold the cookies together. Homemade cashew butter will result in a thick paste-type consistency which is the base of the recipe. It's an extra step but only takes a few minutes to make.Coconut Sugar. Feel free to substitute with your favorite organic unrefined granular sweetener.Coconut Flour. I have not tested the recipe using another flour substitute.Vanilla Bean Powder. 100% pure vanilla extract would not work as a substitute in this recipe. Therefore, if you can't find organic vanilla bean powder, you can omit it.Coconut Oil. If you don't like the taste and flavor of coconut oil, use organic refined coconut oil which has zero coconut taste or flavor.Himalayan Pink Salt. This is the salt of my preference but you can always substitute it with sea salt.