Cashew Butter Snickerdoodles Vegan

Indulge in the delightful combination of cashew butter and cinnamon with these vegan snickerdoodle cookies. Perfectly soft and chewy, these cookies are a treat for your taste buds and easy to make

Ingredients:

• 1 cup cashew butter
• 3/4 cup coconut sugar
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• For rolling: 1/4 cup coconut sugar, 1 teaspoon ground cinnamon

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Cashew butter, coconut sugar, almond milk, and vanilla extract should all be mixed together in a bowl

Mix until everything is smooth and well mixed

Mix in the all-purpose flour, baking powder, cinnamon powder, and salt

Mix until you get a dough

Mix the ground cinnamon and coconut sugar together in a separate small bowl

This is what you will use to roll the cookies

Make balls out of the cookie dough about the size of a tablespoon

Cover each ball with the coconut sugar and cinnamon mix by rolling it in it

Leave some space between each cookie dough ball when you put it on the baking sheet that has been prepared

Use the back of a fork or your fingers to gently press down on each cookie

After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

Have fun with these tasty vegan snickerdoodles with cashew butter