Snickerdoodle Cookies

My name is Haley and I'm a bake-a-holic. It's quite the habit, and I just can't seem to find the desire to quit :) Thankfully, there's always a reason for baking: birthdays, holidays, fundraisers, visiting friends, good weather, bad weather, mom's having happy hour tonight (stay off the roads!!)...Well, you get my point. I'll always find an excuse. Today's excuse was that last reason--happy hour night. Tell me, have you ever had an unhappy hour when there were cookies present? I don't think so. In this world, cookies just tend to make people happy. So, what better addition to the night than some tasty snickerdoodle cookies?? Just don't tell anyone they're gluten-free and vegan, or else they might be scared off...And trust me, they would be REALLY missing out if they didn't try one of these delicious snickerdoodles:

Ingredients:

1.75 cups quick cooking oats

1 teaspoon cinnamon

1/2 cup Splenda or sugar (I'm big on the sugar-free right now, if you can't tell from previous posts...)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup coconut oil or vegan butter (if you're counting calories definitely opt for the vegan butter, it's about 300 calories less)

1 teaspoon vanilla extract

3 tablespoons almond milk

Directions:

Preheat the oven to 350.

Pour the oats into a blender and blend until a fine flour forms.

Transfer the oats (now an oat flour) to a mixing bowl, and add in remaining dry ingredients.

Melt the vegan butter or coconut oil in the microwave or on the stovetop.

Once the butter/oil is melted, add in the vanilla and almond milk, then immediately pour the wet mixture over the dry ingredients and mix it all up very well.

Grease a baking sheet, split the dough in 12, shape your cookies on the sheet, and place in the oven.

Bake for 10-12 minutes, remove from oven, and enjoy!

Also, enjoy how good your kitchen will be smelling for the next several hours :)

Notes:

This recipe makes 12 cookies, at just under 100 calories each (if you're using the vegan butter instead of the oil). How awesome is that?