Vegan Almond Butter Snickerdoodles

20140628-200841-72521409.jpg

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.

Enjoy!

Ingredients
– 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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s