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.

Salted Peanut Butter Snickerdoodles

Name: Salted Peanut Butter Snickerdoodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20 servings
Ingredients: Almond Flour; Natural Peanut Butter; Natural Peanut Butter; Arrowroot Starch; Baking Powder; Maple Syrup; Cinnamon; Vanilla Extract; Sea Salt

Recipe by Kelsey Russell-Murray

Ingredients

Time

10m

Serves

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

2 cups

Almond Flour

1/2 cup

Natural Peanut Butter

2 Tbsp

Natural Peanut Butter

1/4 cup

Arrowroot Starch

1/2 tsp

Baking Powder

1/3 cup

Maple Syrup

1 tsp

Cinnamon

1 tsp

Vanilla Extract

1/8 tsp

Sea Salt

Instructions

Preheat the oven to 350° Fahrenheit. Line a baking sheet with parchment paper.

Add wet ingredients (peanut butter, maple syrup and vanilla) to a large mixing bowl. Whisk to combine.

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.

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.

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!

Substitutions: Substitute an alternate nut butter of your choice – almond butter, cashew butter or sunflower butter.