Keto Vegan Snickerdoodles Recipe

Keto Vegan Snickerdoodles Recipe

Ingredients

Yield: 10 cookies (1 per serving)

• ¼ cup (28g) ground flax seeds
• 1 teaspoon ground cinnamon, plus extra for dusting if desired
• ½ teaspoon baking powder
• ½ cup (128g) unsweetened creamy almond butter, room temperature
• 2 Flax Eggs (see Flax Eggs)
• 2 tablespoons (30 ml) unsweetened coconut milk or other nondairy milk of choice
• ¼ cup (48g) granulated sweetener
• 1 teaspoon vanilla extract

Method

1. Preheat the oven to 350°F (177°C) and line a cookie sheet with parchment paper
2. In a small bowl, whisk together the flax seeds, cinnamon, and baking powder
3. In a medium-sized bowl, stir together the almond butter, flax eggs, nondairy milk, sweetener, and vanilla extract
4. Stir the dry ingredients into the wet until a smooth dough forms
5. It should have the consistency of a drop-cookie dough
6. Using a spoon, scoop the dough onto the lined cookie sheet to make 10 cookies, about 2 tablespoons (30 ml) each
7. Space the cookies about 1 inch (2.5 cm) apart
8. Smooth out any jagged edges so they don’t overcook before spreading
9. If desired, dust the tops with cinnamon
10. Bake for 25 minutes, until the tops are firm to the touch
11. Remove from the oven and transfer to a cooling rack with a spatula
12. Allow to cool and set up for at least 15 minutes before eating
13. Store in a covered container at room temperature for up to 4 days

Nutritional Info. 189 calories – 16.3g fat – 5.5g protein – 8.1g total carbs – 4.2g net carbs

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