Soft Chocolate Chip Snickerdoodles

• Vegetarian

• Refrigerated

  • 1/4 cup Almond milk

• Canned Goods

  • 2 tbsp Applesauce

• Condiments

  • 1/4 cup Vegan butter

• Baking & Spices

  • 2 tbsp Almond flour
  • 1/4 cup Arrowroot
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 3 tbsp Dark chocolate chips
  • 15/16 cup Palm sugar
  • 1 cup Rice flour

• Snacks

  • 1 Cookies

Found on fullofplants.com

Description

Ingredients

• Cookies
• 1 cup rice flour
• ¼ cup arrowroot
• 2 tbsp almond flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ¾ cup coconut sugar
• ¼ cup melted vegan butter
• ¼ cup almond milk
• 2 tbsp applesauce
• 3 tbsp dark chocolate chips (+ more for topping)
• 3 tbsp coconut sugar
• 1 tsp cinnamon

Directions

• Toss the coconut sugar with the cinnamon in a small bowl, set aside.
• In a large bowl, whisk together the rice flour, arrowroot, almond flour, baking soda, baking powder, cinnamon and coconut sugar.
• Melt the vegan butter over low heat until just melted. Combine the melted butter with the almond milk and applesauce.
• Slowly pour in the wet ingredients into the dry ingredients and mix until well combined using a wooden spoon. Stir in the chocolate chips. The dough will be soft, chill in the refrigerator for about 30 minutes.
• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Mesure about 1 tablespoon of dough and roll it into a ball. Roll the ball into the coconut sugar topping to coat it. Place each cookie ball on the baking sheet, about 2 inches apart.
• Bake 9-10 minutes, or until the edges are golden brown.
• When the snickerdoodles are still warm and very soft, press more chocolate chips on top and crushed peppermint candy cane if you want. Let cool completely before moving them.

Nutrition