If there is one thing you need to make before the end of 2020, it’s these snickerdoodle cookies. These are an old time favorite cookie, but I made a cleaner and healthier version of them. They are super easy to make and coated in a delicious coconut sugar cinnamon combo that takes them to the next level of delicious. This version is dairy free and gluten free!
I used tahini for this recipe which is a pantry staple with lots of health benefits and it adds a subtle taste. I love to use Soom’s tahini because it’s super creamy, drizzly, and does not have an overpowering tahini taste and is one of the highest quality ones on the market today. If tahini is just not your thing, then you can easily swap it out for any nut or seed butter.
The great thing about this recipe is there is no cream of tartar or molasses which are not so healthy ingredients found in most Snickerdoole recipes. Instead, these cookies are sweetened with a combination of maple syrup and coconut sugar, which complement each other nicely to give you a good level of sweetness.
To make this recipe, combine the dry ingredients, then mix the wet ingredient in. You need the dough to set so place it in the fridge or 15 minutes (not longer). Once you remove the dough from the fridge, it should be hardened enough to create balls of dough. Make each cookie with2 tbsp balls and then coat them in coconut sugar and cinnamon and place them on parchment paper., Flatten the balls down to become cookies to about ½ inch thick and cook!
I never thought I was a fan of snickerdoodle cookies until I made this recipe. Chocolate over vanilla or sugar cookies are my typical go-tos, but these cookies might have just converted me! They are one of the best treats you will eat this holiday season and I can’t wait to hear what you think!
Easy Tahini Snickerdoodles
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
Cookies
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp cinnamon
- 1/4 cup coconut sugar
- 1/2 tsp baking soda
- 1 egg
- 1 tsp vanilla
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup tahini
Topping
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees and line a baking tray with parchment paper.
- In a large mixing bowl, mix together dry ingredients (almond flour, coconut flour, cinnamon, coconut sugar, baking soda) then add in wet ingredients (egg, vanilla, coconut oil, maple syrup, tahini).
- Place the dough in the fridge for 15 minutes (try not to let it sit in the fridge any longer).
- While the cookies are in the fridge, mix the toppings together in a small bowl.
- Remove the dough from the fridge and roll the dough into 2 tbsp balls.
- Coat the dough in the topping mixture until fully covered and then place the ball on the baking tray.
- Once all dough balls are on the baking tray, flatten them down with your hands so they are about ½ inch thick.
- Bake for 12-14 minutes on the bottom rack of the oven. The edge of the cookies should be a golden brown when you remove them.
- Let them cool and ENJOY!
