These melt-in-your mouth, soft-baked snickerdoodles are the perfect chilly weather cookie! The recipe is gluten free and allergen friendly, so everyone can enjoy.
Ingredients
Equipment
Preparation
- Preheat the oven to 350F.
- Add the sunflower seed butter, flour, 1/2 cup coconut sugar, milk, water, ground flax seed, apple cider vinegar, baking soda, cream of tartar, 1 tsp cinnamon, and salt to a large mixing bowl. Mix and combine the ingredients.
- Add 1/2 tsp ground cinnamon and 1 tbsp coconut sugar to a small dish. Stir together.
- Line a baking pan with parchment paper.
- Roll the dough into small balls then roll each in the coconut sugar and cinnamon mixture.
- Place each cookie on the baking sheet pan and bake for 8-10 minutes, then let cool.
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Replace sunflower seed butter with cashew butter (contains tree nuts), almond butter (contains tree nuts), or pumpkin seed butter.
- Use any other granulated sugar in place of coconut sugar (contains coconut).