Hot Chocolate Snickerdoodle Cookies | Gluten-Free & Vegan
Homemaker On A Budget
This recipe is easy to put together and simple to make. You will love the texture and flavor of this cookie and it's perfect for holiday gift giving. I use Enjoy Life mini chocolate chips, which works well in this cookie recipe compared to regular sized chips. Enjoy!
1 cupoat flour1 round cup of oats, ground into flour
1cupalmond flourextra fine
1/2cupcocoa powder
1/4cuptapioca flour/starch
2Tbsp.flaxseed meal
1tsp.ground cinnamon
1/2tsp.cream of tartar
1/2tsp.baking soda
1/8tsp.salt
1/4cupmini chocolate chipsI use Enjoy Life brand
Wet Ingredients
3/4cupsimple syrup or maple syrupsimple syrup directions in the notes
1/4cupwater
2tsp.vanilla extract
Sugar/Cinnamon Mixture
3Tbsp.cane sugaror another light colored sugar will work
2tsp.ground cinnamon
Instructions
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper, or use a silpat.
In a mixing bowl, add all the dry ingredients, minus the chocolate chips. Use your finger to break up any clumps. You can sift the dry ingredients, but I find that using my hands works very well.
Add the wet ingredients including the maple syrup, water, and vanilla extract. Mix everything together, then add the chocolate chips and mix thoroughly.
The dough may seem a little too wet, but in a few minutes the oat flour will absorb a lot of the liquid.
In the meantime, add the sugar and cinnamon to a small bowl, and stir to combine.
I like to use a cookie scoop to get an accurate amount of cookie dough, but you can use a spoon and measure out about 2 Tbsp. of dough.
Drop the cookie dough into the cinnamon/sugar and toss until the cookie is completely coated in the sugar mixture. (I do not roll the dough in between my hands at all.)
Place each cookie dough ball on the baking sheet, about 2-3 inches apart.
Bake in the oven for 8-10 minutes, or until the tops of the cookies feel slightly firm. In my oven, 10 minutes is my golden number.
Let the cookies cool slightly (5 minutes), before placing them on a cookie rack to completely cool.
These cookies store well in an airtight container, on the counter, for 4 days. They can also be frozen for up to 2 months.