Growing up in Puerto Rico, baking cookies wasn’t really a part of our Christmas tradition. It wasn’t until I moved to New Jersey and started hanging out with my American friends that I really got into baking them. I am a sucker for homemade cookies. I’m not too fond of cake, I never crave brownies but cookies— I’m happy to have those any day. 

When I was introduced to snickerdoodles as a kid, I was over the moon about them. In my honest opinion, they’re like sugar cookies but better! This recipe is for anyone and everyone who loves cinnamon flavored anything. They are vegan and gluten free friendly to appease most dietary restrictions and they can be made to be completely refined sugar free. The batter itself uses maple syrup as a sweetener and you can roll the cookies in coconut sugar instead of regular cane sugar without having to compromise on flavor. 

I will admit that rolling the cookies in coconut sugar will give it more of a coconutty taste. So if you want the cookies to be more traditional then feel free to substitute the coconut sugar for pure cane sugar. If you substitute the coconut sugar for the pure cane sugar then the recipe will no longer be considered refined sugar free, but I promise that is okay! Here at The Hive we want to improve your quality of life, not shame you into thinking you have to be perfect! No matter how you modify this recipe, it is downright delicious and should be enjoyed to its fullest!