Desserts
5 Ingredient No Bake Snickerdoodle Cookies (Vegan, Gluten Fr
10 servings
份量15 minutes
准备时间15 minutes
总时间配料
1 cup natural, unsalted creamy cashew butter (try homemade cashew butter)
5 tablespoons pure maple syrup
½ cup coconut flour
½ teaspoon ground cinnamon
1 teaspoon pure vanilla extract (optional)
½ teaspoon ground cinnamon
¼ cup granulated monkfruit sweetener or organic cane sugar
步骤
Line a baking sheet with parchment paper or wax paper. Clear some space in the freezer for this sheet. Set aside at room temperature.
In a medium bowl, add all Snickerdoodle Cookies ingredients: cashew butter, maple syrup, coconut flour, cinnamon and vanilla. Use a rubber spatula to fold until well incorporated and thickened. Cover bowl and freeze for 15-20 minutes.
Remove from freezer. Using a cookie scoop, scoop and drop balls onto the prepared baking sheet, spaced evenly apart. Here are the small and medium cookie scoops I use.
Using a fork, flatten cookies to desired thickness. Optionally, make additional fork marks in the opposite direction for a crisscross pattern on the cookies.
Transfer back to the freezer to chill for 20-30 minutes, until somewhat firm.*
Add cinnamon and monkfruit sweetener (or sugar) to a small bowl. Stir together until well mixed. Drop and press cookie down into mixture, allowing cinnamon sugar to adhere to cookie. Flip and rotate cookie to coat. Place cookie back onto baking sheet. Repeat for all cookies. Enjoy! Storing instructions below.
More Easy No Bake Cookies
3 Ingredient No Bake Peanut Butter Oatmeal Cookies
3 Ingredient Peanut Butter No Bake Energy Bites Recipe (Gluten-Free, Vegan, Protein-Packed)
No Bake Paleo Chocolate Almond Butter Bars
营养
每份大小
1 cookie
卡路里
134
总脂肪
9.6 g
饱和脂肪
2.1 g
不饱和脂肪
-
反式脂肪
0 g
胆固醇
0 mg
钠
3.1 mg
总碳水化合物
11.5 g
膳食纤维
2.2 g
总糖
5.5 g
蛋白质
2.7 g
10 servings
份量15 minutes
准备时间15 minutes
总时间