Snickerdoodle cookies have recently become one of my favourite cookies 🙂 I got inspired by this recipe and made some changes to it. They came out great!
I’ve never heard about creme of tartar before and assumed it was some kind of creme. Surprisingly, creme of tartar is a white powder that is being used in many cakes/desserts for texture. You can for example add it in egg whites when whipping them stiff in order to get the right texture. (Hope that made some sense). Creme of tartar can be found in the spice aisle in most grocery stores, amazon or iherb.
Makes about 12 cookies
1 1/2 cup oat flour
1 cup almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp creme of tartar (optional, but recommended!!)
1 tsp cinnamon
5 tbs coconut oil
1/2 cup maple syrup
2 tsp pure vanilla
2 tbs unsweetened applesauce (optional)
Cinnamon, drizzle on top of the cookies before baking
Sugar/coconut sugar, drizzle on top of the cookies before baking (optional)
1. Preheat the oven to 350 ˚F / 175 ˚C.
2. Mix all the dry ingredients in a bowl, then add the wet ingredients.
3. Let the cookie mixture sit in the fridge for about 10 min.
4. Line to baking trays with parchment paper/baking paper.
5. Form cookies, using a spoon.
6. Drizzle ground cinnamon on top of every cookie and/or sugar.
7. Bake for 8-10 min, until cookies are golden.
8. Cool of completely on a cooling rack.
You can substitute the oat flour with almond flour by using only almond flour.
This recipe is gluten free if you use certified gluten free oat flour.
You don’t necessarily need to drizzle sugar on top of the cookies, I thought they were sweet enough without it. I made some with sugar on top and some without.
Applesauce can be left out if you don’t have any handy, but it makes the cookies a bit more moist.
Maple syrup can be replaced with honey, coconut sugar or other sweetener.
Coconut oil can also be replaced by other oil or butter.