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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Paleo Double Chocolate Peppermint Cookies

paleo peppermint double chocolate cookies

You may be asking yourself: “How many more posts is she going to publish with food in front of the lit Christmas tree?!” The answer is: none. This is it. My last holiday recipe.

And it’s a gooooooood one!

paleo double chocolate peppermint cookies

I’m all about the chocolate/peppermint flavor combination this year. I shared my recipe for Peppermint White Hot Chocolate, I made a batch of peppermint bark to dole out to friends & a batch of Jessica’s Peppermint Pattie Brownies to bring to a friend’s holiday party, and now I bring you these cookies.

paleo double chocolate peppermint cookies

Chewy, chocolatey, pepperminty, and PALEO!

No flour, no refined sugar, no butter. That’s right. These are holiday cookies that you can actually feel good about eating because they’re chock full of healthy ingredients.

paleo double chocolate peppermint cookies

I bet Santa would be pretty happy to find a couple of these babies waiting for him beside the Christmas tree!

paleo double chocolate peppermint cookies

 

 

Paleo Double Chocolate Peppermint Cookies

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 12-14 minutes

Keywords: bake dessert gluten-free chocolate Christmas cookies winter

Ingredients (6-8 large cookies)

  • 2 cups blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp Kosher salt
  • 1/4 tsp baking soda
  • 6 Tbsp melted coconut oil (make sure to melt before measuring)
  • 1/4 cup honey
  • 1 tsp peppermint extract
  • 2 Tbsp water
  • 1/2 cup dark chocolate chips or dairy-free chocolate chips (such as Enjoy Life)

Instructions

Preheat oven to 350°F. Line a large cookie sheet (or two smaller ones) with a silicone baking mat or parchment paper.

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

In a small bowl, whisk together the melted coconut oil, honey, peppermint extract, and water.

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

Fold in the chocolate chips.

Scoop out approximately 1/4 cup portions and place 2 inches apart on prepared cookie sheet(s). Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Bake for 12-14 minutes, or until cooked through. Cookies will be very soft.

Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a baking rack to cool completely.

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