Holiday cookie trays are incredibly addictive. Sprinkles and icing coat sugary creations that have a slightly crunchy exterior and soft and gooey interior. Is there anything better than a freshly baked cookie that is warm and soft on the inside? It’s perfectly acceptable to indulge your sweet tooth every now and again, but reaching for the cookie plate too many times may cause some blood sugar spikes. Instead, make healthier versions of classic holiday cookies, like these vegan snickerdoodle bites.
These snickerdoodle bites have all the nutritional benefits that a healthy snack should have. They offer plenty of healthy fats, plant-based proteins, complex carbohydrates, and a low-glycemic sweetener: maple syrup. You won’t find dairy products, artificial flavors, added sugars, or gluten in these tasty desserts. Just because they are healthy, that doesn’t mean they lack flavor or sweetness. In fact, after sinking your teeth into one of these for your first bite, you may convert to these forever!
If you want to live a little dangerously, go ahead and create a cinnamon/coconut sugar mixture to roll the snickerdoodle bites in after making them. In order to do this step, freeze the bites for 30 minutes after making them. Remove them from the freezer and then roll them in the cinnamon sugar mixture. Place them back in the freezer for another 30 minutes and then remove from the freezer to enjoy. If you store them in an airtight container in the fridge, they will keep for two to three weeks. Store them the same way in the freezer for two months!
- Prep Time:10m
- Total Time:10m
- Serves: 14 servings
- Category: Desserts, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 tbsp. smooth almond butter
- 3 tbsp. maple syrup
- 3/4 c almond flour
- 3 tbsp. coconut flour
- pinch of sea salt
- 1 tbsp. coconut sugar
- 1/2 tsp. cinnamon
- 1 tsp. cinnamon (for rolling)
- 1 tbsp. coconut sugar (for rolling)
Instructions
- Warm the maple syrup in the microwave for 20 seconds before pouring it into a bowl with the almond butter. Mix until thoroughly combined.
- Add in the almond flour, coconut flour, sea salt, coconut sugar, and cinnamon, leaving the extra cinnamon and coconut sugar to the side for rolling.
- It will take a couple minutes to mix all of the ingredients together. Just make sure that the mixture is not too dry. Should you see that it is a touch dry, add 1 tsp of maple syrup at a time until it is the right texture.
- Form the mixture into bite-size balls and place onto a baking sheet lined with parchment paper. Place the bites in the freezer for 30 minutes and then remove.
- Combine the cinnamon and coconut sugar on a small plate. Remove the bites from the freezer and then roll them in the cinnamon/sugar mixture. Place the bites back on the baking sheet and into the freezer for another 30 minutes, or until they are firm.
- Remove from the freezer and enjoy. Store leftovers in an airtight container in the fridge for two to three weeks, or in the freezer for up to two months.
