Some may say chocolate chip is their go-to comfort cookie, but for us, it’s allll snickerdoodles. That warming cinnamon, the chewy-crisp contrast; it’s a holiday dream come true. This year, however, we decided to ramp up the coziness x 100 and add in our go-to fall nut butter, Maple Cinnamon Peanut & Pecan Butter!
The sweetness, roastiness, and texture of Maple Cinnamon takes these cookies to the next level, creating a treat perfect for sharing, especially on the Thanksgiving dessert table. Word to the wise, double the batch—you’ll want to keep some just for you.
INGREDIENTS
- 1 ½ Tbsp ground flaxseed
- 4 Tbsp water
- 3 Tbsp coconut oil, softened
- 4 Tbsp Maple Cinnamon Peanut & Pecan Butter
- 1 ½ tsp vanilla bean paste
- 1 ½ cups oat flour
- ¾ tsp baking soda
- ½ tsp sea salt
- Cinnamon coating:
- 3 Tbsp coconut sugar
- 1 tsp cinnamon
PREPARATION
- Preheat the oven to 350 Fahrenheit and line a cookie sheet with parchment paper.
- In a small bowl, combine ground flaxseed and water and set aside for 10 minutes to create a “flax egg.”
- In a large bowl, mix softened coconut oil, Maple Cinnamon nut butter, and coconut sugar until well combined.
- Add flax egg and vanilla and stir until combined.
- Add oat flour, baking soda, and salt and stir until dough is well-incorporated.
- In a small bowl, combine coconut sugar and cinnamon.
- Roll the dough into about 1 Tablespoon-sized portions and coat with the cinnamon sugar mixture. Place 2 inches apart on baking sheet.
- Bake cookies for about 10 minutes. Remove, let cool, and enjoy!