These wholesome cookies are a must for your holiday baking lists. These sweet and chewy grain-free snickerdoodle cookies come together with ease and with only a handful of ingredients. Plus, they’re gluten-free and vegan, making them the perfect treat for a holiday party or cookie exchange with friends or family who have dietary restrictions.
Grain-Free Snickerdoodle cookies
These cookies are a wholesome take on traditional snickerdoodles but without compromising the taste or texture. Seriously, these cookies still taste like cookies! The secret is using Simple Mills Almond Flour Pancake and Waffle mix. In my experience baking with grain-free flours requires combining multiple nut flours and starches to get a result that is comparable to the traditional recipe. Thankfully, Simple Mills has done the work for you here. One box of the almond flour pancake and waffle mix has the perfect combination of ingredients to make a ridiculously good snickerdoodle cookie.
The mix even has the cream of tartar which is the ingredient that makes a snickerdoodle a snickerdoodle. This unique ingredient gives the cookie a slight tang and it’s soft and chewy texture. Without cream of tarter the cookie is technically just a sugar cookie rolled in cinnamon and sugar. Since cream of tarter isn’t an everyday ingredient, it makes whipping up snickerdoodles a little more difficult. Until now!
Spotlight on Simple Mills
I partnered with Simple Mills to bring you these snickerdoodle cookies and vegan baked mac and cheese because I absolutely love this company, their mission, and all of their products. Simple Mills’ mission is to create food that is simple, healthy, and delicious. All of which I stand by 100%!
Simple Mills products are made with real food ingredients and nothing artificial, ever. Their products support their mission 100% by focusing on protein, vitamins and minerals while cutting back on sugar, grains and gluten. They are able to achieve this by using ingredients like almond flour, arrowroot flour, chia seeds, hemp seeds, and coconut sugar. If you want to learn more about their amazing ingredients and why they choose to use it in their products over on their ingredient page.
For these snickerdoodle cookies, I choose to use the Simple Mills Almond Flour Pancake and Waffle Mix because of the unique blend of ingredients, particularly the cream of tartar. Since cream of tarter isn’t something most of us stock in our pantry (and can go bad quickly), it’s incredibly convenient that it’s already in the Simple Mills Almond Flour Pancake and Waffle Mix. I recommend keeping a box or two around so you can conveniently whip up some wholesome pancakes, waffles or snickerdoodles with ease, especially this holiday season!
NOURISHED BY NUTRITION FACTS:
Almond flour – this grain-free flour is nutrient dense and provides a delicious nutty, slightly-buttery taste to baked goods. Technically almond flour is finely ground blanched almonds so it contains all the nutrients and health benefits of whole almonds. It’s packed with healthy fats, minerals such as calcium, magnesium, and iron and vitamin E for healthy skin and nails. I love that Simple Mills uses this nutrient-dense flour in their mixes, crackers and baked goods.
Coconut oil – While coconut oil is a saturated fat, it is made up of most medium-chain triglycerides which are absorbed differently than other saturated fats and used as energy rather than being stored. It’s still important not to over due coconut oil but it’s definitely not necessary to fear it.
Coconut sugar – coconut sugar is still sugar, but it does have a slightly lower glycemic index. It’s less processed which allows it to retain some of the mineral. That being said, you’d need to eat quite a lot of coconut sugar for to really benefit from the minerals. One benefit of using coconut sugar is that it gives baked goods a subtle caramel flavor. This makes for a depth of flavor that’s unlike brown sugar or regular cane sugar.
IF YOU LOVE THESE grain-free snickerdoodles, YOU’LL ALSO ENJOY THESE RECIPES:
Grain-free Snickerdoodle Cookies
Soft and chewy vegan, grain-free snickerdoodle cookies that come together easily with Simple Mills Almond Flour Pancake and Waffle Mix.
Makes 10 cookies
- 1 (10.6) oz box Simple Mills Almond Flour Pancake and Waffle Mix
- 2 teaspoons cinnamon
- 1/2 cup coconut sugar
- 6 tablespoons coconut oil, melted and cooled
- 1/4 cup plant milk of choice
- 1 teaspoon vanilla
- cinnamon sugar coating
- 1/4 cup coconut sugar
- 1 tablespoon cinnamon
Preheat the oven to 350F.
In a large bowl combine the Simple Mills pancake and waffle mix with the cinnamon. Set aside.
In another bowl, combine the coconut sugar and coconut oil. Then add the milk and vanilla. Whisk the mixture until well combined. It’s okay if you still see the coconut sugar throughout. Add this mixture to the dry and mix until a ball of dough forms. The dough my seems slightly wet but that’s okay.
Combine the coconut sugar and cinnamon (for coating) in a small bowl. Roll the dough into about 1 1/2 tablespoon balls. Gently roll in the cinnamon sugar mixture. Place on a cookie tray lined with parchment paper or a slipmat. Gently press the tops of the cookies to flatten just a bit.
Bake for about 8 minutes. Let cool before moving to a plate or container to store. The cookies will keep at room temperature for about 4-5 days or for a couple months in the freezer.
It took me a few tries to get this recipe just right, so I encourage you not to sway from the ingredients or instructions. Mixing the coconut sugar with coconut oil to “cream it” BEFORE adding the milk is crucial, otherwise, the ingredients don’t come together well.
This post was created in partnership with Simple Mills. All thoughts and opinions, as always, are my own. Thank you so much for supporting the sponsors that keep Nourished by Nutrition going!