My take on the classic Snicker Doodle, Healthy Snicker Doodles Cookies that are both vegan and gluten-free. Full of wonderful spices and healthy enough to have for breakfast!
Traditional, Snicker doodles are loaded with butter, sugar and flour. My version is made with oat and almond flour, coconut sugar and banana. Yes, banana! It is the secret ingredient in these Healthy Snicker Doodles Cookies and adds sweetness and makes the cookie moist and soft in the center.
Ingredients needed to make these cookies:
- 1 very ripe banana, the riper the better! This adds sweetness and the texture of a ripe banana is smooth and creamy compared with the hard and starchy green banana. So you want those brown spots!
- Flaxseed meal, to hold the cookies together instead of an egg.
- Almond milk, I love unsweetened almond milk and use it in most of my recipes. You can also substitute for any other kind of milk, even regular milk for non vegan.
- Coconut oil, I love the flavour and texture of coconut oil.
- Oat flour, use certified gluten-free oat flour for a gluten-free free cookie.
- Almond flour, adds great texture, moisture and flavour to this cookie. I use a fine textured almond flour but can also be substituted for almond meal.
- Coconut sugar, I love the slight caramel flacon of coconut sugar and also that it is not refined. You can also substitute for brown sugar if desired this will make the cookies a little sweeter then when using coconut sugar.
- Cinnamon, I use a whole tablespoon here for a big cinnamon flavour!
- Baking powder, to give these cookies a little “puffiness”
- Pinch of salt, so important to balance all the flavours
If you enjoy these Healthy Snicker Doodles Cookies, you might also like these wonderful dessert recipes:
Healthy Snicker Doodles (Vegan and Gluten-Free) are full of flavor and healthy enough to have for breakfast!
- 1 very ripe banana, mashed
- 1 tablespoon flaxseed meal
- 2 tablespoon almond milk
- ¼ cup coconut oil, melted
- 1 ½ cups oat flour
- 1 cup almond flour
- ½ cup coconut sugar
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- pinch of salt
- 1 tablespoon coarse sugar
- 1 teaspoon cinnamon
Preheat the oven to 175C (350F)
Mash the banana very well, you want is as smooth as possible. Add the almond milk and the flaxseed meal with the banana and let it sit for 10 minutes.
Add all the rest of the cookie dough ingredients and mix well to a dough.
Roll the batter into a ball coat with the cinnamon sugar mixture. Place on a parchment paper lined baking sheet and slightly flatten the ball with your hand. Repeat with the rest of the dough, it makes 12 large cookies.
Bake in the oven for 12-15 minutes. Let the cookies cool, then store in an airtight container.