Peanut Butter & Coconut Snickerdoodles
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15Prep Time Minutes
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30Total Time Minutes
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13Number of Ingredients
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28Servings
Stir together ground chia seeds and water; let stand for 10 to 12 minutes or until most of the water is absorbed. Set aside.
Whisk together almond flour, coconut flour, baking soda, cream of tartar and baking powder; set aside.
Using electric mixer, beat together Earth Balance® Creamy Coconut Peanut Butter Spread, Earth Balance® Soy Free Buttery Sticks, 1 cup (250 mL) coconut sugar and vanilla. Beat in chia mixture.
Stir in flour mixture; stir in shredded coconut. Cover and refrigerate for 1 hour.
Preheat oven to 350°F (180°C). Stir remaining coconut sugar with cinnamon. Roll dough into 1-inch (2.5 cm) balls; roll in cinnamon sugar. Place on parchment paper–lined baking sheets, about 2 inches apart. Bake one sheet at a time for 12 to 15 minutes or until surface of cookie appears dry but centres are still soft.
Let cool completely in pan on rack. Store in airtight container for up to 3 days.
Decorate cookies with a drizzle of melted peanut butter, and a sprinkle of toasted shredded coconut and/or crushed peanuts if desired.
Peanut Butter & Coconut Snickerdoodles