Salted Peanut Butter Snickerdoodles
Recipe by Kelsey Russell-Murray
Ingredients
9
Time
10m
Serves
20
These salted peanut butter snickerdoodles are utterly foolproof, and come together in less than 20 minutes. These vegan and gluten-free cookies are a great option for a healthier, lower-sugar dessert that still satisfies your sweet cravings. Salty, a little bit sweet, and perfectly chewy, these cookies make the perfect afternoon treat! These snickerdoodles are made with almond flour, which gives them the perfect nutty flavour and chewy texture. Almond flour is lower in carbohydrates and higher in fibre and protein than wheat flour, making these cookies a better option for those with diabetes, PCOS and a wide variety of other health conditions.
Dessert
Ingredients
2cups
Almond Flour
1/2cup
Natural Peanut Butter
2Tbsp
Natural Peanut Butter
1/4cup
Arrowroot Starch
1/2tsp
Baking Powder
1/3cup
Maple Syrup
1tsp
Cinnamon
1tsp
Vanilla Extract
1/8tsp
Sea Salt
Instructions
1
Preheat the oven to 350° Fahrenheit. Line a baking sheet with parchment paper.
2
Add wet ingredients (peanut butter, maple syrup and vanilla) to a large mixing bowl. Whisk to combine.
3
Add in the dry ingredients (almond flour, arrowroot powder, cinnamon, baking powder, and salt) and mix until well combined. The dough should be crumbly but moist enough to form into balls.
4
Divide cookies by rolling roughly a heaping tablespoon of dough at a time into a ball and placing onto the baking sheet, leaving space between. Gently press the balls into 1/2–inch thickness using a fork or your hands.
5
Bake for 8-10 minutes, until cookies are slightly browned. Leave the cookies on the baking sheet to cool. Sprinkle with a pinch of flaky sea salt if you desire!
6
Substitutions: Substitute an alternate nut butter of your choice – almond butter, cashew butter or sunflower butter.
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More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.