Vegan Almond Butter Snickerdoodles


This recipe caught my eye a few weeks ago and I’ve been waiting for some spare time to test it out. I really enjoy the ease of this recipe. Just be aware that there is some time allotted for refrigeration. I missed that part and ended up freezing it for a shorter amount of time. I’m unsure if this did anything to the quality of the cookie. They are really nice in that they aren’t too sweet and the recipe makes the perfect amount. You can also mix things up by using alternative nut/seed butters. I only had raw almond butter on hand, so I used that. I’d imagine using a roasted/salted nut butter would give a much more noticeable flavor.


– 3/4 c flour
– 1 Tbls corn starch
– 1/4 tsp baking powder
– 1/8 tsp salt
– 1/8 tsp baking soda
– 1/2 c sugar
– 2 tsp ground flax
– 2 Tbls almond milk
– 3 Tbls almond butter
– 1/2 tsp vanilla
– 1/4 tsp cinnamon
– 3 Tbls canola oil
– extra cinnamon and sugar for topping

1. Mix the dry
2. Mix flax/milk and set aside. Combine remaining wet ingredients in a separate bowl. Add the flax mix to this
3. Pour the wet into the dry and knead with your hands until the dough is well combined. Mine was a bit crumbly, but this seemed to be okay. Cover with plastic wrap and chill (freezer – 15 minutes; fridge – 1 hr)
4. Preheat oven to 375F
5. Roll into balls, flatten, dust with cinnamon/sugar mixture. Make about 10-12 cookies
6. Bake for 10-12 minutes


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