So…when Nick and I went travelling in the US back in 2018 we tried the most incredible cookie called a snickerdoodle. We stopped off at the quaint town of Cayucos in California and stumbled into the Brown Butter Cookie Company where we sampled the delectable treats before purchasing quite a few bags! What makes the snickerdoodle so special I hear you ask? It’s large, it’s cakey, it’s chewy, it’s buttery, it’s utterly delicious!
Anyway, fast forward to 2020 and I’m scrolling through one of my new fav blogs The Vegan 8 looking for a sweet treat that isn’t going to harm the waistline and I come across a vegan snickerdoodle recipe that’s gluten-free and has no added oil. Well, how good can it be, right? I figured I might as well give it a go and the result was OH SO YUMMY! What I like the most is that it tastes light because of the absence of fats in the recipe. The moisture comes from the ground almonds. Also, rolling them in sugar and cinnamon prior to baking is GENIUS. 🙌
Amendments: I used ground almonds instead of almond flour (which I think is finer in texture).
Hacks: I didn’t have cream of tartar (who does?!) So I used lemon juice instead
*Note: I actually halved this recipe and it only made six large cookies. I’m sure you could make eight if they were a little smaller but who wants small cookies?!
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