These grain-free, vegan Chocolate Chip Snickerdoodles combine two of the best cookie flavors into one recipe. No added sugar and gluten-free!
You know my love of combining desserts…as evidenced by these Brookies! So obviously combining two of my favorite types of cookies makes perfect sense. 😉
Two Cookies, One Recipe
Snickerdoodles with their warm, sweet cinnamon flavor and classic chocolate chip cookies filled with a buttery richness and lots of chocolate chunks make for an amazing new cookie flavor when paired together! If you’re indecisive like me when it comes to picking a baked good to make for the week, these cookies make things EASY.
Chocolate Chip Snickerdoodles
Simply made with a combination of almond flour, coconut flour, baking powder, coconut oil, date syrup, cinnamon, and (of course!) chocolate chips, these yummy cookies are:
- fully plant-based
- sweetened with dates only (no added sugar!)
- FULL of delicious cinnamon flavor and chocolate chunks
Whether you’re a snickerdoodle lover or a classic chocolate chip cookie lover, these cookies will be your new favorite healthy treat. 🙂
Grain-Free Vegan Chocolate Chip Snickerdoodles
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 10-12 cookies 1x
- Category: dessert
- Diet: Vegan
1 1/2 cups super-fine almond flour
3 tbsp coconut flour
1 tsp baking powder
1/4 tsp sea salt
1 tsp ground cinnamon
1/4 cup coconut oil, melted
1/4 cup date syrup
2 tsp pure vanilla extract
1/4–1/2 cup sugar-free vegan chocolate chips
Preheat oven to 350F and line a cookie sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, cinnamon, baking powder, and salt. Whisk until well combined. Add coconut oil, date syrup, and vanilla, and mix until ingredients are well combined and the dough is THICK.
Fold in chocolate chips and mix until they are evenly distributed. Using a heaping tbsp, scoop dough and roll it between your hands to form a ball. Place it on the prepared baking sheet. Repeat until all the dough has been used up, and then use spatula to gently flatten the cookies.
Bake for 8 minutes, or until the edges begin to turn golden brown. Remove from oven and allow to cool completely on the baking sheet. Store cookies in an airtight container for up to 5 days.
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