Sprinkle, choc chip, snickerdoodle... pick your favorite!!! Ever since I created my sprinkle cookie recipe, I’ve been making it on repeat for everyone! I decided to change things up and used the same batter, but just changed the toppings!
BASE COOKIE DOUGH: VEGAN, GF, DF, REFINED SUGAR FREE, GRAIN FREE
1 1/2 cup almond flour: when measuring, scoop into measuring cup with a spoon
5 tbsp coconut flour
1 tsp baking powder (k for p)
1/3 cup monk fruit sugar (can use any)
¼ cup almond butter
2/3 cup unsweetened almond milk
1 tsp vanilla
1/8 cup coconut oil or can sub for applesauce or yogurt
1/4 tsp salt
Preheat oven 350 degrees
Whisk together coconut oil, almond butter, vanilla, and sugar.
In a separate bowl mix together almond flour, coconut flour, salt, and baking powder
Fold dry ingredients into wet ingredients
NOW... for the fun 🥳
For snickerdoodle: add in 2 tsp of cinnamon
For sprinkle🧁: add in sprinkles and mix in! Top with more :)
For choc chip: add in lilly’s or any other that you like!
Form dough into cookies and place on parchment paper on a cookie sheet.Bake for 25-30 minutes, cool (if you have that kind of patience) and ENJOY!