Soft Snickerdoodle Cookies

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chocolate Chickpea Cookie Dough Batter’ 🙂

Now let’s talk about these Snickerdoodles!

They are:

• Vegan
• Protein & fiber packed
• Soft
• Cinnamony 
• Easy to make
• Made with only clean, natural ingredients
• Fueling

• Servings: 8 cookies
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1, 15 oz can chickpeas (drained & rinsed)
• 1 c quick oats (gluten free if needed)
• 1 large ripe banana or 1/2 c pumpkin puree
• 1/4 c organic coconut sugar
• 2 tsp vanilla extract
• 2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• dash pink himalayan salt

Additional:

• Cinnamon
• Non-dairy chocolate chips
• Dried Cranberries

Directions

1. Preheat the oven to 350F. Line a baking sheet with a silpat or parchment paper and set aside.
2. Add all ingredients to a food processor.
3. Process until everything is combined, stopping occasionally to scrape the sides of the bowl.
4. Use an ice-cream scooper to distribute batter onto your baking sheet.
5. Lightly flatten batter with your finger tips.
6. Sprinkle dough with additional cinnamon or cinnamon-sugar (using organic coconut sugar). Top with things like non-dairy chocolate chips or dried cranberries if desired.
7. Bake for 10 minutes. Allow to cool before removing. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

Happy Baking 🙂