Cashew Butter Snickerdoodles
Serves 1230 mins prep40 mins cook
These Cashew Butter Snickerdoodles are easy, vegan, and to DIE for! You'll be making them for your family and friends over and over again.
0 servings
What you need

cup cashew butter

coconut sugar

tbsp unsweetened soy milk

tsp vanilla extract

tbsp apple cider vinegar

cup spelt flour

tsp ground cinnamon

tsp baking powder

tsp cream of tartar

tsp salt
Instructions
1 Preheat the oven to 350F. Prepare the Flax Egg by mixing 1 tbsp of ground flax with 3 tbsp of water in a small bowl. Set aside for 5-10 minutes to thicken. 2 In the meantime, mix the Spelt Flour, Salt, Baking Powder, and Cream of Tartar with 1 tsp Cinnamon together in a medium bowl. 3 Add the Cashew Butter, Flax Egg, Vanilla, ACV, Plant Milk, and 3/4 cup Coconut Sugar together in a large bowl. Use an handheld electric mixer to "cream" everything together over a medium-low speed for 1-2 minutes. 4 Add the dry ingredients to the wet and mix well until everything is well incorporated. 5 Use 2 tbsp of the dough to form your cookies, rolling each one out and flattening into a cookie shape. You may want to oil or grease your hands for this step, as the dough may be sticky. 6 Mix the remaining Coconut Sugar and Cinnamon in a small bowl, then press the top of each cookie into it before placing onto a lined or greased baking sheet. 7 Bake for 6-8 minutes. The cookies will be soft when they first come out of the oven, so check their bottoms for done-ness. Let cool on the baking tray for at least 5 minutes before transferring to a baking rack, or enjoying warm.View original recipe

