TODAY IS THE DAY, PEEPS!!
Yes, it’s December 1. The start of the hap-happiest season of all. The start of my birthday month ???. The start of everything gingerbread, peppermint, and coziness. And…
IT’S THE RELEASE DATE OF MY ECOOKBOOK!
I’m just a little excited. Can you tell?
As I gushed on and on about in this post, writing a book has always been a dream of mine. It’s ridiculously humbling that I’m able to share these healthy holiday baking recipes with you today! I’m SO excited for you to check them out!! Because, seriously, they’re all drool-worthy and perfect for healthy holiday jubilation:
-Fudge-Dipped Almond Cookies
-Vanilla Cashew Biscotti
-Raw Cranberry Bliss Bites
-Almond Joy Macaroons
**A note about the eCookbook**
1. For those who have subscribed: CHECK YOUR EMAIL! The Skinny Santa was sent to you in the wee hours of the morning! …8 AM. ?
2. For those who haven’t yet subscribed: anyone who subscribes to my email list in the month of December will receive The Skinny Santa for free! After you subscribe on my site, check your email for a confirmation email – that’s how you’ll get the book! Whoop whoop!
As a little cookbook teaser, I decided that I’m sharing TWO of the recipes from this eCookbook this week! Don’t worry; the book will still have a couple of never-before-seen recipes I won’t ever share on the blog. Think of them as your own little Skinny Santa exclusive. ?
But these. This little cookie recipe is near and dear to my heart. Not only is it ringing in one of my favorite seasons in the best way possible, they may just be the single best recipe I’ve ever made for Fooduzzi.
But, without further adieu, allow me to present to you the Healthy Gluten Free Vegan Snickerdoodle. Aka. soft, chewy, cinnamon-y perfection.
The word “obsessed” doesn’t even begin to describe just how strongly I feel about these cookies. All of my taste-testers agreed – they’re perfect. And it all starts with the flour.
Almond flour and coconut flour are the dynamic duo that presents us with an unbelievably chewy cookie. There is absolutely no room for a hard-as-a-rock cookie on my holiday table, so you’re getting the complete opposite here! Extra fat like coconut oil and cashew butter also enhance that addictive chewy texture.
Snickerdoodles wouldn’t be snickerdoodles without cinnamon and cream of tartar. Be sure to use your best cinnamon for these cookies – you’ll really taste the difference!
Oh and, did I mention that these gluten free vegan snickerdoodles are refined sugar-free?! ‘CAUSE THEY TOTALLY ARE! Maple syrup lends a touch of warmth to these cookies, while coconut sugar gives us that twinkling, crystalized coating typical of a classic snickerdoodle.
Question: is your mouth watering as much as mine is right now?!
With these Healthy Gluten Free Vegan Snickerdoodles by your side, I just know you’re going to have a very happy holiday season. Let’s celebrate the start of this happy month, and a little sweetness to our lives – make these for your next holiday celebration! …or today. I won’t judge. ?Print
Healthy Gluten Free Vegan Snickerdoodles
- Yield: 1 dozen 1x
- 1 cup almond flour
- 2 Tbsp. coconut flour
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 and 1/4 tsp. cinnamon, divided
- pinch salt
- 1 Tbsp. coconut oil
- 2 Tbsp. cashew butter
- 1/4 cup maple syrup
- splash pure vanilla extract
- 2 Tbsp. coconut sugar
- Make the cookies: Set your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine almond flour, coconut flour, baking soda, cream of tartar, 3/4 tsp. cinnamon, and salt in a small bowl. Whisk to combine, making sure to remove all clumps.
- In another small bowl, melt coconut oil,. Add cashew butter, maple syrup, and vanilla, and mix to combine.
- Add wet ingredients into the dry, and mix until combined. Dough will be sticky.
- Measure out tablespoon-sized mounds of cookie dough and roll into balls. Stick cookies on the lined baking sheet, and place in the freezer for 2 minutes.
- Make the cinnamon-sugar coating: Meanwhile, mix coconut sugar and remaining 1/2 tsp. cinnamon in a small bowl.
- Assemble: Remove cookies from freezer. Re-roll each ball if desired, then coat each ball with the cinnamon-sugar coating. Freeze for another 10 minutes.
- Bake for 9 minutes. Remove cookies from oven and cool on the baking sheet for 10 minutes, then move to a cooling rack.
Have you tried one of my recipes? I wanna see!! Tag me (@fooduzzi and #fooduzzi) on your social media accounts so I can see your beautiful, healthy creation!
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