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Vegan Snickerdoodles (Gluten-Free, Only 8 Ingredients)
Ingredients
  • 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
  • subheading: 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.
Steps
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