Vegan Snickerdoodles

Step 1

Watch the video in the post for easy visual instructions.First, make the flax egg by mixing ground flax seeds and water in a small bowl. Set aside.

Step 2

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a large baking sheet with parchment paper.

Step 3

To a food processor (or mixing bowl) add almond meal, rice flour, organic cane sugar (or granulated sweetener of choice), cream of tartar, baking soda, and cinnamon. Blend for 10 seconds. If you don't have a food processor, just mix with a spoon.

Step 4

Then add maple syrup, vanilla extract, vegan butter, and the flax egg. Mix again until the mixture holds together. The dough will be quite soft, not hard or firm (check the step-by-step photos above).Note: If you believe the dough is too soft and you will have problems shaping it, then you can place it in the fridge for about 15-30 minutes to firm up.

Step 5

To make the cinnamon sugar for rolling, simply add organic cane sugar and cinnamon to a small-medium bowl and stir with a spoon.

Step 6

Use a slightly heaped tablespoon of the dough, roughly shape it to a ball and place it in the cinnamon sugar bowl. Coat the ball from all sides with the cinnamon sugar and place it on the prepared baking sheet. Do this with the remaining dough, leaving about 2-3 inches (5-7 cm) between the balls. The recipe makes 8-10 cookies.

Step 7

Don't flatten them, just pop them in the oven and bake for 12 minutes. Let the cookies cool completely. They will be very soft at first but firm up once cooled. Enjoy! Store leftovers in an airtight container on the counter for a few days or in the fridge for up to 10 days. You can also freeze the cookies for up to 2 months.