No Bake Snickerdoodles

It’s hot, you’re lazy and you definitely don’y want to open the oven in this heat…

HELLO NO BAKE SNICKERDOODLE COOKIES!

To be completely honest, snickerdoodles have never been ranked amongst my favorite desserts, until now. My mom and I love baking soooo many cookies together for every holiday but somehow, snickerdoodles always get taken off our list. BUT, this has changed! I don’t know why I waited this long to get on board the snickerdoodle train. I mean, what’s better than cookies rolled in cinnamon and sugar. It’s kind of like the cinnamon rolls of the cookie world in my opinion. All this to say, I am officially a snickerdoodle aficionado. Heck, I’ll roll myself in cinnamon sugar while I’m at it.

These snickerdoodles are not your ordinary cookies you’ll find at a local bakery. They require no baking at all. I LOVE baking but, on hot spring and summer days, using the oven is the last thing on my mind. I mean, I don’t want to feel like I’m in a sauna unless I’m at the spa. You know what I mean? So these no bake snickerdoodle babies are ready in minutes with a handful of ingredients you likely already have on hand!

These snickerdoodle cookies are SO EASY to make! The cookie itself requires only 4 ingredients. Plus, the cinnamon sugar takes no time to make either.

You will need:

almond flour

coconut oil

almond butter

maple syrup

cinnamon & sugar

No Bake Snickerdoodles (makes 8 cookies)

Ingredients:

  • 1 cup almond flour
  • 2 tbsp coconut oil, melted
  • 5 tbsp almond butter
  • 3 tbsp maple syrup
  • 2 tbsp organic sugar
  • 1 tbsp cinnamon

Directions:

  1. Combine almond flour, coconut oil, almond butter and maple syrup in a bowl and mix to combine. (Use your hands to fully incorporate ingredients).
  2. Form into cookies and coat in cinnamon sugar. enjoy! Can be stored in the fridge for up to 1 week or in the freezer for longer.

happy cooking,

Sarah

6 Comments on “No Bake Snickerdoodles”

  1. Hi Emily, you may definitely use honey. As for flour, I have not tested it with other flours so just keep in mind that it made have a flour-y taste. Perhaps add a teaspoon of vanilla if using whole wheat flour. 🙂

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