I would like to start out by saying that I am not a vegan, nor do I plan on becoming one. I like my steak! But in my never-ending quest to be a bit more healthy, I have found myself lately drawn to vegan desert recipes. Pinterest is full of them, and with a little tweaking, they use great ingredients that still satisfy my need for a little something sweet at the end of dinner.
This was actually the second time I've made these Almond Butter Snickerdoodles. The first time was for a picnic at Dogwood Dell with friends where I ceremoniously walked around and announced they were healthy so the probably didn't taste good. My friends were very polite and ate them dutifully, but I knew they still needed a little something.
You can find the original recipe I used here. This time I added about 3/4 of a cup of maple syrup, and doubled the baking powder and cinnamon. I also used coconut sugar which has a beautiful deep brown color and I think complements the recipe nicely. Justin's Almond Butter has been a long time favorite of mine so be sure to check it out. They have maple, vanilla and chocolate versions you can buy. YUM! And don't pigeonhole these beauties into desert. I've also been loving them crumbled over Greek Yogurt and blueberries for breakfast. Enjoy the pics and I hope have fun with a new type of recipe, out of your cooking comfort zone, very soon!
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