Healthy Snickerdoodles Cookies (Vegan Recipe)
How about a healthy and yummy variation for your afternoon snack? These snickerdoodles cookies turned out amazing and you are gonna love them! Soft, naturally sweet, naturally protein rich, and easy to make. Also oil free, low in saturated fats, and gluten free.
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Snickerdoodles Cookies
Just a great cookie with the best flavor profile for you or for the whole family!
Healthy Vegan Snickerdoodles Cookies
One of my husband’s friends asked me if I had a healthy recipe for snickerdoodles cookies, I didn’t so I got inspired to create it! Here is my version of a delicious, healthy and nutritious snickerdoodles cookie, aka cinammon sugar cookie. I love it because it’s:
Healthier than traditional snickerdoodles.
Super yummy and easy to make.
Ingredients are mostly whole foods.
High in protein.
Simple Ingredients
Beans
Chickpea flour
Almond flour
Tahini
Plant based milk
Dates
Maple syrup
Chia seeds
Vanilla extract
Brown sugar
Cinnamon
While I used cooked mung beans in this recipe, pretty much any type of cooked bean would work ok, just use what you have and make sure you drain them properly.
For a nut free option replace the almond flour with coconut flour.
How to Make Snickerdoodles Cookies?
You need a food processor and a couple of bowls.
Make chia eggs by mixing chia seeds with water in a small bowl and set aside.
Mix dates, tahini, vanilla extract, beans, and plant based milk in the food processor until smooth.
Pour this mix in a bowl and add the rest of the ingredients.
Make the coating by mixing brown sugar with cinnamon.
Form the cookies on a baking sheet and top off with the coating mix.
Bake for a few minutes and enjoy!
This Snickerdoodles Cookie is
Oil free
Gluten free
Egg-free
Dairy-free (without butter)
Healthier than most cookie recipes I’ve seen
Refined sugar-free
Easy to make
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
Healthy Snickerdoodles Cookies
How about a healthy and yummy variation for your afternoon snack? These snickerdoodles cookies turned out amazing and you are gonna love them! Soft, naturally sweet, naturally protein rich, and easy to make. Also oil free, low in saturated fats, and gluten free.
Ingredients (US Customary)
- 1 1/2 cups cooked mung beans (drained)
- 1/2 cup chickpea flour
- 1/4 cup almond flour
- 1/4 cup tahini
- 1/2 cup unsweetened plant based milk (or water)
- 1 cup pitted dates (aprox. 10-12 large medjool dates)
- 1 tbsp maple syrup
- 2 chia eggs
- 1 1/2 tsp vanilla extract
- For coating: 1 tbsp brown sugar + 1 1/2 tsp cinnamon
Ingredients (Metric)
- 258 grs cooked mung beans (drained)
- 45 grs chickpea flour
- 24 grs almond flour
- 65 grs tahini
- 125 ml plant based milk (or water)
- 10-12 large medjool dates
- 1 tbsp maple syrup
- 2 chia eggs
- 1 1/2 tsp vanilla extract
- For coating: 1 tbsp brown sugar + 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F.
- Make the chia eggs by mixing 2 tbsp chia seeds and 4 tbsp of water, set aside for 10 minutes (until thick).
- Mix dates, tahini, vanilla extract, beans, and plant based milk in the food processor until smooth.
- Pour this mix in a bowl and add the rest of the ingredients one by one while you keep stirring.
- Make the coating by mixing 1 1/2 tbsp brown sugar, and 1 1/2 tsp cinnamon in a small bowl.
- Form 25 cookies on a baking sheet with a spoon and top off with the coating mix.
- Bake for 12 min. You are done. The bottom will be a bit brown and they should be extra soft. Let cool down and enjoy!
- Add the chocolate chips and fold them in with a wooden spoon.
- Next, you can either eat it straight away (this is the option that is ready in less than 10 min.!) or pour this mix over a parchment paper covered baking pan (mine is 8.5x8.5 inch) and put it in the freezer for 30 minutes.
- Cut in squares and enjoy!!
Notes
Protein: to increase protein content, you can use lupini flour instead of chickpea flour.
Beans: while I use cooked mung beans in this recipe, pretty much any type of cooked bean would work, just make sure you drain them properly.
Nut free option: replace almond flour with coconut flour.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1 small cookie
Servings: 25
| Amount Per Serving | ||
|---|---|---|
| Calories 71 | ||
| % Daily Value* | ||
| Total Fat 3g | 5% | |
| Saturated Fat 0.3g | 1.6% | |
| Total Carbohydrates 10g | 4% | |
| Fiber 3g | 5% | |
| Sugar 5g | 13% | |
| Protein 2.4g | 3% | |
*Values are based on a 2000 calorie diet.
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