Creamy Cashew Butter Bean Snickerdoodles
Indulge in these vegan cashew butter white bean snickerdoodles, a blend of rich flavors and wholesome ingredients. Soft, chewy, and perfectly spiced, these cookies feature the creaminess of cashew butter and the protein boost of white beans. Roll them in cinnamon sugar for a delightful finish. Perfect for sharing or enjoying with a cup of tea!
ingredients
- 1 cup cashew butter
- 1 cup cooked white beans, drained and rinsed
- 1 cup coconut sugar
- 1/2 cup almond flour
- 1/4 cup gluten-free flour blend
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/4 cup coconut sugar (for rolling)
- 1 tbsp cinnamon (for rolling)
steps
- 1.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2.
In a large bowl, combine cashew butter, white beans, and coconut sugar, mixing until smooth.
- 3.
Add almond flour, gluten-free flour blend, baking soda, cinnamon, nutmeg, sea salt, and vanilla extract; stir until fully combined.
- 4.
In a separate small bowl, whisk together 1/4 cup coconut sugar and 1 tbsp cinnamon for rolling.
- 5.
Scoop tablespoon-sized portions of the cookie dough and roll them into balls.
- 6.
Roll each ball in the cinnamon-sugar mixture until well coated.
- 7.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- 8.
Gently flatten each ball with your palm or the bottom of a glass.
- 9.
Bake for 10-12 minutes, or until the edges are golden.
- 10.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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