These easy snickerdoodles are a wonderfully delicious alternative to store bought!
Preheat the oven to 350F and line a cookie sheet with some baking parchment.
Place the topping ingredients into a bowl and set aside.
Place the almond flour, baking soda and cinnamon into a mixing bowl and stir to combine.
Add the maple syrup, cashew nut butter, almond milk and vanilla and give the whole thing a mix until thoroughly combined. (The dough will seem quite wet and sticky)
Take out 1 Tablespoon of the mixture and with clean, dry hands roll the dough into a ball and place onto the parchment paper. (I washed and dried my hands in between each one)
Repeat this process until you have used up all of the mixture. It should make around 10 cookies.
Once you have the cookie balls ready, gently press each one down into a 'cookie' shape with your first two fingers. A little raised in the centre and slightly flatter around the edges. (The cookies won't change shape much in the oven at all so this is the time to make them pretty!).
Give the topping mixture you prepared earlier a little mix, and sprinkle it over the top of the cookies, gently rubbing it with your fingers to make it stick.
Carefully shake off any excess topping mixture from the pan and then place the cookie sheet into the oven for 10 - 15 minutes. (Mine cooked in 12 minutes)
Once golden brown, remove from the oven and place onto a wire rack to cool a little before serving.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.