Amazing Healthy Snickerdoodles (Vegan and Paleo)
These Healthy Vegan Snickerdoodles are soft, chewy, and can be made in less than 20 minutes!
Snickerdoodles have always been one of my favorite cookies that bring me right back to my childhood! My mother makes the best snickerdoodles, which inspired me to write a recipe that was vegan and healthy. If you love snickerdoodles, you will LOVE these lightened up vegan version of the classic cookies.
Snickerdoodle cookies should be soft, chewy, and should be rolled in cinnamon-sugar. And you will be happy to hear that this recipe hits the mark for all three of those things! Plus, these cookies are beyond easy to make! You just need a handful of simple ingredients and one bowl.
Recipe Notes
The base for these cookies was inspired by my recipe for Almond Flour Banana Chocolate Chip Cookies. The main ingredients in this recipe are banana and almond flour.
Almond flour helps ensure that these cookies are soft and chewy, while the banana gives these cookies a natural source of sweetness. It is important to note that the banana you are using should be overripe to produce the sweetest cookie possible. I also advise adding an extra teaspoon or two of maple syrup for a little extra sweetness in these cookies, but it is optional!
This recipe calls for cream of tartar to
Of course, these perfect cookies are rolled in a simple cinnamon-sugar mixture before going into the oven. I used granulated white sugar, but you may use coconut sugar for this step if that is what you prefer.
Looking for more healthy cookie recipes? Be sure to check out some of my favorites: Healthy Banana Oat Cookies, The Best Vegan Chocolate Chip Cookies, Almond Flour Pumpkin Cookies, Chickpea Peanut Butter Cookies, or my Zucchini Breakfast Cookies!
If you love this recipe be sure to leave a comment below or share it with me on Instagram or Pinterest! Happy baking!
Amazing Healthy Snickerdoodles
Ingredients
Cinnamon Sugar Mixture
- 2 tablespoons granulated sugar or coconut sugar
- 1/2 teaspoon cinnamon
Cookies
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar optional
- 1/3 cup of overripe mashed banana it is important that the banana is very overripe for optimal sweetness
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons maple syrup for extra flavor and sweetness this is optional but advised
Instructions
Cinnamon Sugar Mixture
- Prepare the cinnamon sugar mixture that will be used to coat the cookies by combining two tablespoons of granulated sugar with 1/2 teaspoon of cinnamon. Set aside for later.
Cookies
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- In a medium bowl combine the first 5 dry ingredients and stir until combined.
- Add the banana, vanilla, and optional maple syrup and stir until combined.
- Roll spoonfuls of dough into perfect balls, drop each cookie dough ball into the prepared cinnamon sugar mixture until completely coated. Then place onto prepared baking sheet and flatten into desired thickness (they do not spread in the oven). Top each cookie with extra cinnamon-sugar.
- Bake in preheated oven for about 15 minutes or until the bottoms are golden brown and the tops of the cookies no longer appear wet.
- Allow to cool on tray for 10 minutes before moving to wire rack to cool. Enjoy!
