These Vegan & Gluten-Free Snickerdoodles are an absolute must this coming holiday season. They are soft, fluffy and chewy on the inside with the perfect cinnamon sweetness crunch on the outer edges.
I don’t know if there’s any cookie more nostalgic than a Snickerdoodle. They’re just such a crowd pleaser! Everyone loves their fluffy texture, comforting cinnamon flavor, and crispy sugar on the edges. I was so excited when I pulled this batch of Vegan & Gluten-Free Snickerdoodle Cookies out of the oven. Can you all see what I’m talking about in the photo above?! I hope they convey the true amazingness of these perfectly pillowy cookies. Of course, my kids and husband were instant fans! I can already tell these cookies will be requested often!
Using Oats Instead of Flour in Snickerdoodles
This recipe uses a combination of oats and almond flour to form that perfectly fluffy cookie base. They work perfectly together, and any gluten-free guests to your table can enjoy them without worry! Process one cup of oats in your blender until a super-fine oat flour forms. I love using oats because they are full of soluble fiber while also being higher in protein and healthful fats than most other whole grains. Oats help you feel full longer and give you great energy in a really nutritious way! It’s the perfect addition to these Vegan & Gluten-Free Snickerdoodles.
Baking with Super-Fine Almond Flour
Aside from oats, super-fine almond flour from blanched whole almonds is the other base ingredient in these Vegan & Gluten-Free Snickerdoodles. In addition to being full of comforting, nutty flavor, almonds are also really good for you. They are low in carbohydrates, high in protein, and they also offer a good source of fiber, healthy fats, vitamin E and magnesium. Almonds provide iron and calcium! I’m a huge fan.
My Gluten-Free Baking Secret: Shop at Sprouts!
I get my oats and almond flour from the bulk bins at Sprouts, so it’s easy to buy as much or as little as I need. It’s a lifesaver when you do as much gluten-free and vegan baking and cooking as I do! They also have high-quality pantry ingredients at reasonable price points, like the Sprouts Brand Organic Maple Syrup I used in this recipe.
These cookies are sweetened with Sprouts Brand Organic Maple Syrup. This keeps them free of refined sugar, and a little bit goes a long way. My recipe for Vegan & Gluten-Free Snickerdoodles makes 12 cookies, with just 1/4 cup of maple syrup in the whole recipe. Pure maple syrup is filled with minerals: riboflavin, zinc, magnesium, calcium, and potassium. It’s super lucky for maple lovers like me! These maple-sweetened Snickerdoodles are a sweet treat made with comforting, whole ingredients to feel great about!
Storing Vegan, Gluten-Free Snickerdoodle Cookies
Keep your Vegan & Gluten-Free Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. You can also double the recipe and freeze some for later!
These Snickerdoodles are vegan, gluten-free, soy-free, and refined sugar free. No matter what, we’re talking about a warm plate of delicious cookies. It’s a hit every time!
More Vegan & Gluten-Free Cookie Recipes
Sugar Cut-Out Cookies (refined sugar-free dough)Print
These Vegan & Gluten-Free Snickerdoodle Cookies are an absolute must this coming holiday season. They are soft, fluffy and chewy on the inside with the perfect cinnamon sweetness crunch on the outer edges.
- 1 C. gluten-free rolled oats
- 1 C. super-fine almond flour from blanched whole almonds
- 1/2 tsp. baking soda
- 1/4 tsp. fine salt
- 1/4 C. melted coconut oil (or melted vegan butter)
- 1/4 C. pure maple syrup
- 1 tsp. pure vanilla extract
- 2 Tbsp. maple sugar or coconut sugar
- 1/2 tsp. ground cinnamon
- Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- In a completely dry high-speed blender add 1 cup oats and blend until a super-fine flour is formed. Place the oat flour in a medium-sized mixing bowl. Note: I have not tested this recipe with store-bought oat flour (results may vary).
- To the mixing bowl add 1 cup almond flour, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt and stir to fully combine. Add the wet ingredients (1/4 cup melted coconut oil, 1/4 cup maple syrup and 1 teaspoon vanilla extract) and combine using a hand mixer. Set the cookie dough aside.
- In a separate small bowl, whisk together 2 tablespoons maple sugar (or coconut sugar) and 1/2 teaspoon ground cinnamon. Set aside.
- Using a retractable cookie scoop, make 12 cookies (about 1.5 tablespoons in size each). Roll each cookie in the sugar/cinnamon mixture so that the entire cookie dough ball is well coated with cinnamon and sugar. Place on your prepared baking sheet and lightly press down with your fingers to make a puck shape.
- Bake for 9 minutes. Remove from oven and allow the cookies to cool directly on the baking sheet for 10 minutes before moving to a cooling rack to fully cool. They will harden as they cool so be sure to wait to handle them until they have fully cooled. Enjoy after they have fully cooled or store in an airtight container for up to 5 days.
- Category: Dessert
- Method: Oven
Keywords: vegan snickerdoodle cookies
This post is sponsored by Sprouts Farmers Market. All opinions are my own.