Two of my favorite things: anything no bake and snickerdoodles. This super minimal ingredient recipe is easy and quick if you want something sweet and guilt free to snack on. Monk fruit sugar is a completely natural zero calorie sugar (much like stevia) made from monk fruit. It has a much lighter taste in sweetness, not bitter at all, similar to the texture of raw cane sugar.
If you use gluten free oat flour, I used Bob's Red Mill, these are completely gluten free and dairy free! However, feel free to add a little bit of vegan vanilla protein or collagen peptides (not vegan) into this for some extra protein. You just might need to add a little extra almond milk or coconut oil, but that's not a big deal.
TIP: try not to eat a ton of the batter in the making like I did... it was too good not to.
Servings: 8-12
Prep time: 15-20 min.
Cook time: 0 min.
Ingredients
- 1 cup oat flour*
- 1/4 cup cashew butter (almond butter also works)
- 2-3 Tbsp coconut oil, melted
- 2 Tbsp almond milk
- 1 Tbsp cinnamon
- 1 Tbsp monk fruit sugar
- 1/4 tsp vanilla extract
Steps
1. Mix all ingredients into a large bowl and mix until combined.
2. Form into 1 inch balls and press down into cookie form; sprinkle cinnamon and monk fruit sugar on top (optional) and store in refrigerator for up to 2 weeks.
*if you don't have oat flour, you can just blend regular oats in blender or food processor until you get a flour like consistency