Paleo & Vegan Snickerdoodles

Puffy, soft, and chewy in the center with a bit of crunch from a cinnamon sugar coating, snickerdoodles are a perennial favorite, especially during this time of the year when platters and tins of cookies abound. Altering the traditional version into a healthy cookie is simple, and if you’re well versed with paleo baking, you most likely already have all of the necessary ingredients in your kitchen.

One of the many perks of vegan baking is that your kids (and you!) can safely lick the bowl and eat as much raw dough as you want. Jack, (who turned two last month!), was given the honor of licking the spatula, and kept saying “yummy!”.

Agreed, kiddo, agreed.

 

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Paleo & Vegan Snickerdoodles

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients (15 cookies)

  • 1 1/2 cups blanched almond flour
  • 2 Tbsp coconut flour
  • 1/4 tsp Kosher salt
  • 1/4 tsp baking soda
  • 6 Tbsp melted coconut oil (make sure to melt before measuring)
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 Tbsp coconut sugar (you could also use evaporated cane juice)
  • 1 tsp ground cinnamon

Instructions

Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Whisk, making sure to break up any clumps of flour.

In a small microwave-safe bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. If your maple syrup is cold, the coconut oil might begin to solidify when you mix them together. If this is the case, simply microwave the mixture until liquified.

Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.

In a bowl, whisk together the coconut sugar and ground cinnamon,

Using a cookie scoop (or spoon), scoop out the cookie dough, roll into balls, and then roll in the cinnamon sugar. Place cookie dough balls on prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Bake for 10 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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PB, Chocolate, & Banana Popsicles {Vegan, No Sugar Added}

How many chocolate recipe have I posted in a row now… three? Four? Sigh. Not that I think you guys mind, but a little variety would be nice, huh? I promise that my next post will feature a different ingredient.

But first, these popsicles….

They’re basically the popsicle form of a healthy, easy, and delicious dessert I’ve been making for years: peanut butter & chocolate banana soft serve (frozen banana, peanut butter, cocoa powder, and a bit of milk tossed into the food processor and blended until smooth).

They’re fudgy, creamy, and decadent-tasting without any added sugar or dairy. Kids and adults alike love them, and they couldn’t be easier or quicker to whip up.

One more look at this chocolatey goodness before we move on to something else!

 

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PB, Chocolate, & Banana Popsicles {Vegan, No Sugar Added}

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients (8 popsicles)

  • 4 medium-sized overripe bananas (the skins should be mostly brown)
  • 1/2 cup unsweetened natural smooth peanut butter, (the only ingredients should be peanuts and salt), preferably organic
  • 1/2 cup nondairy milk of choice (I used cashew milk)
  • 1/4 cup unsweetened cocoa powder

Instructions

Combine all ingredients in a blender and blend until very smooth.

Pour into popsicle molds, insert popsicle sticks (the mixture should be thick enough for the sticks to stand upright), and place in freezer for at least 4 hours.

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