Vegan Snickerdoodles (Gluten-Free, Only 8 Ingredients)

thevegan8.com

Kay Aerts-Miller

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

2 ¼ cups (252g) superfine blanched almond flour (please weigh for accurate results!)

6 tablespoons (48g) tapioca starch/flour

3 tablespoons (36g) pure cane sugar

1 ½ teaspoons baking powder

¼ ⅛ teaspoon cream of tartar

¼ ⅛ teaspoon salt

½ cup 2 tablespoons (200g) pure maple syrup

2 ¼ teaspoons vanilla extract

Cinnamon Sugar coating

6 tablespoons (72g) pure cane sugar

1 tablespoon ¾ teaspoon ground cinnamon

subheading: NOTE:

Please do not ask to sub the almond flour, as you can see, it is the main ingredient. With no oil or butter in this recipe, it is the very source of moisture and buttery flavor. It simply will not work with any sub.

subheading: NOTE:

Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.

I use this scale.

Directions at thevegan8.com

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