These vegan and 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 chewy 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 vegan snickerdoodles.
Traditional snickerdoodles are made with eggs, butter, white or brown sugar and all purpose flour. My goal for this vegan version was to not only use basic ingredients without compromising the flavor or texture, but also to spruce up the nutritional content. In doing so, this recipe is also refined sugar-free and gluten-free. I seriously think I landed on the best vegan snickerdoodles!
The cinnamon sugar coating makes these one of my all time favorite cookies and a perfect holiday treat. Of course my kids and husband were instant fans. I can already tell these will be requested often, and they pair especially well with a cozy cup of vanilla-orange cinnamon tea!
Ingredients
These cookies come together using simple ingredients. See the recipe card for quantities.
- Super-fine blanched almond flour (not almond meal)
- Oat flour (gluten-free if desired)
- Baking soda
- Fine salt
- Melted coconut oil (or melted vegan butter)
- Pure maple syrup
- Pure vanilla extract
- Maple sugar or coconut sugar
- Ground cinnamon
Instructions
1. Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
2. Mix the dry ingredients (except the sugar and cinnamon). To the mixing bowl add almond flour, baking soda and fine salt and stir to fully combine.
3. Mix in the wet ingredients. Add melted coconut oil, maple syrup and vanilla extract to the bowl and combine using a hand mixer. Set the cookie dough aside.
4. Prepare the cinnamon-sugar mixture. In a separate small bowl, whisk together the maple sugar (or coconut sugar) and ground cinnamon. Set aside.
5. Form the cookies. Using a retractable cookie scoop, make 12 cookie dough balls (about 1.5 tablespoons in size each). Roll each cookie in the cinnamon sugar mixture so that the entire cookie dough ball is well coated with cinnamon and sugar. Place on your lined baking sheet and lightly press down with your fingers to make a puck shape.
6. Bake for 9 minutes.
7. Allow the cookies to cool. Remove from the oven and allow the cookies to cool directly on the baking sheet for 10 minutes before transferring to a cooling rack to fully cool (when they are slightly firmer). Enjoy after they have fully cooled.
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 at your table can enjoy them without worry!
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!
Baking with Super-Fine Almond Flour
Aside from oats, super-fine almond flour from blanched whole almonds is the other base ingredient in these holiday cookies. 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 also provide iron and calcium!
Using Maple Syrup for Sweetness
These cookies are sweetened with maple syrup. This keeps them free of refined sugar, and a little bit goes a long way. My recipe makes 12 cookies using just ¼ cup of maple syrup in the whole batch.
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!
Storage
If you showed proper restraint and managed to have leftover cookies, store them in an airtight container at room temperature for up to 5 days. You can also double the recipe and freeze some for later! If freezing, allow them to thaw fully at room temperature for best results to restore their chewy texture.
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
- The best chocolate chip cookies
- The best oatmeal raisin cookies
- Coconut macaroons
- Chocolate chip cookie cake
- Sugar cut-out cookies (refined sugar-free dough)
Soft and Pillowy Vegan Snickerdoodles (Gluten-Free)
- Total Time: 19 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These vegan and 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.
Ingredients
- 1 cup super-fine blanched almond flour (not almond meal)
- ¾ cup oat flour (gluten-free if desired)
- ½ tsp baking soda
- ¼ tsp fine salt
- ¼ cup melted coconut oil (or melted vegan butter)
- ¼ cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 tbsp maple sugar or coconut sugar
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- Mix the dry ingredients (except the sugar and cinnamon). To the mixing bowl add almond flour, oat flour, baking soda and fine salt and stir to fully combine.
- Mix in the wet ingredients. Add melted coconut oil, maple syrup and vanilla extract to the bowl and combine using a hand mixer. Set the cookie dough aside.
- Prepare the cinnamon-sugar mixture. In a separate small bowl, whisk together the maple sugar (or coconut sugar) and ground cinnamon. Set aside.
- Form the cookies. Using a retractable cookie scoop, make 12 cookie dough balls (about 1.5 tablespoons in size each). Roll each cookie in the cinnamon sugar mixture so that the entire cookie dough ball is well coated with cinnamon and sugar. Place on your lined baking sheet and lightly press down with your fingers to make a puck shape.
- Bake for 9 minutes.
- Allow the cookies to cool. Remove from the oven and allow the cookies to cool directly on the baking sheet for 10 minutes before transferring to a cooling rack to fully cool (when they are slightly firmer). Enjoy after they have fully cooled.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
You can double the recipe and freeze some for later! If freezing, allow them to thaw fully at room temperature for best results to restore their chewy texture.
- Prep Time: 10
- Cook Time: 9
- Category: Dessert
- Method: Oven
Jodi says
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!
Kandykay says
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!
Kandykay says
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!
Blair says
Pillowy and delicious!!!! Can’t wait to give these to our teachers…..if there’s any leftovers 😉
Elaine Gordon says
Aw yay! Thank you so much, Blair! I really appreciate that!
Amanda says
These look amazing and I can't wait to try them. I noticed that I the ingredients, you have both almond flour and oat flour, but in step 2 of the directions, oat flour is not included. I'm assuming the oat flour needs to be included. But also, could you make it without the oat flour?
Elaine Gordon says
Hi Amanda: Thank you! I hope you were able to try these and that they worked out for you. Yes, you do need to include the oat flour. I just corrected the instructions to reflect that. Thank you for catching that. Best, Elaine