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 ¼ 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
Dark Chocolate Chunk Almond Flour Cookies with Flaked Sea Salt
Soft-Baked Oatmeal Raisin Cookies
Gluten-Free Grain-Free Chocolate Chip Cookie Cake
Sugar Cut-Out Cookies (refined sugar-free dough)Print
Vegan Snickerdoodle Cookies (Gluten-Free + Refined Sugar-Free)
- Total Time: 19 minutes
- Yield: 12 1x
- Diet: Vegan
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
- ½ tsp. baking soda
- ¼ tsp. fine salt
- ¼ C. melted coconut oil (or melted vegan butter)
- ¼ C. pure maple syrup
- 1 tsp. pure vanilla extract
- 2 Tbsp. maple sugar or coconut sugar
- ½ 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, ½ teaspoon baking soda and ¼ teaspoon fine salt and stir to fully combine. Add the wet ingredients (¼ cup melted coconut oil, ¼ 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 ½ 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.
- Prep Time: 10
- Cook Time: 9
- Category: Dessert
- Method: Oven
Keywords: vegan snickerdoodle cookies
This post is sponsored by Sprouts Farmers Market. All opinions are my own.
My 24 year old son was surprised that something vegan could taste so good! Thanks for making us feel a little less guilty about eating one of my family's favorite cookies!
Elaine Gordon says
Aw yay! I love when that happens! Thank you for letting me know!
Is it possible to make these nut free? What could be substitute for the almond flour? I think coconut flour would work, but a lower quantity as it absorbs a lot more.
Elaine Gordon says
Unfortunately almond flour can be difficult to substitute because it has such a unique texture and it doesn't absorb liquid as much and coconut flour or oat flour. Brown rice flour *might* work but I cannot guarantee the results. Brown rice flour does tend to crumble a bit more. I would actually recommend using all oat flour and increasing the butter and maple syrup slightly so it is moist enough. I would not recommend coconut flour here as it will dry up the batter so much unless you use a very small amount but then it will throw off all the other ratios... LMK if you give the oat flour a try... I would love to know if it works out for you. I do have other cookie recipe son the blog that are nut-free or have nut-free options. Check out the recent cranberry chocolate chunk oatmeal cookie for sure!
Hello, I wanted to let you know I tried the recipe with all oat flour (2 cups oats, ground in food processor) and I added an extra tablespoon of coconut oil. The consistency was quite sticky and wet actually (I made a batch with almond flour per the recipe to compare consistencies). The baked oat flour version taste good, but they are quite crumbly and dry. I think I will try again with butter and see if that makes a difference. 🙂
Elaine Gordon says
Thank you so much for letting me know! So only crumbly when you changed the recipe but they were good when you followed it?
Kandice Kroger says
Yes, they were delicious per your recipe! The version with all oat flour tasted great too, just harder to eat because they fell apart. I will definitely make both versions again. Thank you!
Elaine Gordon says
Thank you so much for letting me know, Kandice! Definitely let them cool for a good twenty minutes before moving them off the baking sheet so they don't crumble. That might help a bit... I'm glad you enjoyed both versions and plan to make them again!