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