These Healthy Snickerdoodles Cookies are both vegan and gluten-free. They are easy to make, soft and loaded with flavor, also 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 cup oat flour
- 1 cup almond flour
- ½ cup coconut sugar, or brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- pinch of salt
- 1 tablespoon caster sugar or coarse sugar
- 1 teaspoon cinnamon
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Preheat the oven to 175C (350F) and line a cookie sheet with parchment paper or lightly grease.
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In a mixing bowl, mash the banana well until it is smooth and creamy. Add the almond milk and the flaxseed meal to the bowl with the banana, stir well and let it sit to thicken for 10 minutes.
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Add all the rest of the cookie dough ingredients and stir everything together with a large spoon to a dough.
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Divide the cookie dough into 12 pieces and roll into balls. In a small bowl, stir together the sugar and cinnamon for the coating. Coat the cookie dough balls with the cinnamon sugar mixture.
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Place on a parchment paper lined baking sheet and slightly flatten the ball with your hand. The cookies will spread a little so leave some room between them.
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Bake the cookies in the preheated oven for 12-15 minutes. Let the cookies cool down for 5 minutes before moving to a cooling rack to cool completely.