Vegan Maple Snickerdoodles

Vegan Maple Snickerdoodles are a twist on the classic snickerdoodle cookie with the addition of maple syrup! Chewy yet crisp, these cookies are a delicious holiday treat.

Author:

Elizabeth | The Plant-Based Catholic

Serves:

32

Prep:

15

minutes

Cook:

13

minutes

TOtal:

30

minutes

Ingredients

Cookie Dough

  • 1/2 Cup Cashew Butter
  • 2/3 Cup Date Sugar
  • 1/4 Cup Maple Syrup
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Maple Extract
  • 1 Flax Egg
  • 1 1/2 Teaspoons Baking Soda
  • 2 Teaspoons Lemon Juice
  • 2 Teaspoons Cinnamon
  • 1/2 Teaspoon Salt
  • 1 2/3 Cups Oat Flour

Cinnamon Sugar Coating

  • 1 Tablespoon Date Sugar
  • 1 1/2 Teaspoons Cinnamon

Instructions

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. Make a flax egg. Combine one tablespoon of flax egg with two tablespoons of water. Let the mixture sit in the fridge for 5 minutes.
  3. In a large bowl, mix the cashew butter, date sugar, maple syrup, vanilla extract, maple extract, and flax egg.
  4. Add the baking soda, lemon juice, cinnamon, salt, and oat flour. Stir until completely combined.
  5. Mix the extra date sugar and cinnamon.
  6. Scoop the mixture into tablespoon-sized balls. Roll each ball into the cinnamon-sugar mixture, then flatten.
  7. Bake for 13 minutes. Let cool for a few minutes. Enjoy!