Nice Cookies – Chocolate Pistachio Cookies (Copy)

 
 

Snickerdoodles 

 

FOR THE COOKIES:
1¾ cups blanched almond flour

¼ cup coconut flour

½ teaspoon baking soda

½ teaspoon cream of tartar

½ teaspoon kosher salt

½ teaspoon ground cinnamon

⅓ cup refined coconut oil, melted

⅓ cup (113g) pure maple syrup

1 tablespoon pure vanilla extract

FOR THE CINNAMON SUGAR:

¼ cup coconut sugar

1 tablespoon ground cinnamon

  1. FOR COOKIES: Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  2. IN a mixing bowl, stir together the almond flour, coconut flour, baking soda, cream of tartar, salt, and cinnamon. Add the coconut oil, maple syrup, and vanilla and stir until combined.

  3. FOR THE CINNAMON SUGAR: In a separate small bowl, stir together the coconut sugar and cinnamon.

  4. USING a spoon, measure about 1 heaping tablespoon dough and roll it into a ball. Roll the ball in the cinnamon sugar mixture. Repeat with the rest of the dough and cinnamon sugar.

  5. PUT the coated dough balls on the prepared baking sheet abou 2 inches apart. Flatten the dough slightly with your palm; they won't spread much during baking but should not touch. Bake for about 10 minutes, until light golden brown. Make sure not to overbake to keep the cookies soft and chewy.

 
 








Shina Chenvegn, recipes, vegan recipes, healthy recipes, christams recipe