Description
These snickerdoodles use coconut flour and a flax seed egg. Perfect for those who can't eat eggs or don't like the eggy taste most coconut flour recipes have.
Ingredients
Scale
- 1/2 Cup + 1 Tbsp ground flax seed
- 1 1/2 Cup + 3 Tbsp water
- 2/3 Cup maple syrup * (or honey)
- 2/3 Cup coconut oil (melted and cooled)
- 1 tsp vanilla extract
- 1 1/3 cups coconut flour *
- 1 tsp cream of tartar *
- 1/2 tsp baking soda
- 1/4 tsp salt
- pinch nutmeg (optional)
- 4 Tbsp coconut sugar *
- 3 tsp ground cinnamon
Instructions
- Heat over to 400.
- Prepare a cookie sheet with a silpat liner or greased parchment paper.
- Stir the flax meal and water together. Set aside to thicken.
- Beat the maple syrup, coconut oil and vanilla together.
- In a separate bowl, whisk the coconut flour, cream of tartar, baking soda and nutmeg together.
- Stir the ground flax meal into the wet ingredients.
- Gradually stir the dry ingredients into the wet until a soft dough forms.
- Stir the coconut sugar and cinnamon together in a shallow bowl. Form the dough into 30 two-tablespoon-sized balls and roll them in the cinnamon sugar mixture.
- Arrange the cookies on the sheet. They don't spread much, so you should be able to get at least 15 on the sheet.
- Lightly grease the bottom of a glass and use it to flatten each cookie as much or little as you like. Re-grease the glass as needed.
- Bake eight to ten minutes. When the cookies come out of the oven, let them stand a few minutes before removing to racks to cool completely.
- Repeat with remaining dough.
- Store the cookies in an airtight container in the refrigerator for at least a week. They keep very well and the texture improves as they sit in the fridge. You can also freeze them in an airtight container.
Keywords: Traditional, Eggless, Healthy