I am a snickerdoodle fiend. I'm always looking for the next best snickerdoodle recipe. Hit me up if you have one!
These puppies have everything a good cookie needs: chocolate, cinnamon/sugar, and chewiness. And bourbon, of course.
For those of you who are unfamiliar with almond flour, it's essentially almonds that are ground up into a meal or fine powder. You can get it online or in most specialty grocery stores; with the gluten-free craze, you can find it almost anywhere now! It adds a healthy dab of protein to these cookies. (Both Trader Joe's and Wegman's make their own almond flour; it's reasonably priced, about $4.99/lb.)
1 c. organic whole wheat pastry flour, like Bob's Red Mill
2/3 c. almond flour
1/2 c. carob powder, like Chatfield's, or other unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. sea salt
1/2 tsp. cinnamon
3 T. vanilla or cacao-infused bourbon (learn more about infusing your own liquors!)
2 tsp. almond milk, or other non-dairy milk
1/4 c. pure maple syrup
1/2 c. coconut sugar
1/2 c. coconut oil, softened
cinnamon and vegan sanding sugar, for rolling/topping
pistachios, for topping (optional)
Preheat the oven to 350°. Line a cookie sheet with parchment paper or a Silpat.
In a small mixing bowl, combine the flour, almond flour, carob, baking powder, salt, and cinnamon. Set aside.
In a larger bowl, cream the coconut oil and sugar. Add the bourbon, milk, and syrup. Slowly add the dry ingredients into the wet mix.
Using a cookie scoop, scoop the dough and press it into the sugar/cinnamon mixture. Transfer the dough to the prepared sheet and flatten it out slightly. Repeat with the rest of the dough. Bake the cookies for 10-12 minutes.
Enjoy the chocolaty goodness that is these cookies. YUM!