Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten-free snickerdoodle cookie recipe

Soft and Pillowy Vegan Snickerdoodles (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Elaine Gordon
  • 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

Units Scale
  • 1 cup super-fine blanched almond flour (not almond meal)
  • 3/4 cup oat flour (gluten-free if desired)
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1/4 cup melted coconut oil (or melted vegan butter)
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 tbsp maple sugar or coconut sugar
  • 1/2 tsp 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, oat 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.

Equipment

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

Find it online: https://www.eatingbyelaine.com/vegan-snickerdoodles-gluten-free-refined-sugar-free/