Vegan Snickerdoodles
Vegan Snickerdoodles
These vegan snickerdoodles, along with Thumbprint Cookies, Peanut Butter Cookies, and Oatmeal Cookies, have been my go-to recipes when wanting to bake cookies for years. They just hit that spot, no matter how young or old you are.
Vegan snickerdoodle cookies have a sugary crunchy outside layer, which then melts into absolute vanilla delight with a perfect hint of cinnamon. Enjoy these on their own or straight out of the oven with a cool glass of milk.
As we already know, gluten-free baking is a bit tricky compared to baking with wheat flour, and even though this recipe is still very easy, it can be hard to tell when it is done. They do not brown so much, but they will also not need to harden while cooling.
What Is A Snickerdoodle Cookie?
Snickerdoodles are traditionally a sugar cookie that is rolled cinnamon sugar, giving it a delightful texture. It is a very basic recipe that is elevated by a very simple cinnamon sugar, making this easy snickerdoodle recipe perfect to make with your kids.
Can You Make Snickerdoodles Without Cream of Tartar?
Yes, you can! I don’t use cream of tartar in these vegan gluten free snickerdoodles, mostly because I never did as a child and did not know it was traditionally added until now. Evidently, it adds chewiness to the cookie, which I did in this recipe by adding oat flour! Read more about snickerdoodles here.
What Do You Need To Make Snickerdoodles?
- All-Purpose Gluten-Free Flour – a mix to use as a base for your cookies.
- Oat Flour – Gives the cookie a slight chewiness. Blend gluten-free oats for flour.
- Almond Flour – adds moisture and density
- Cornstarch – great for binding
- Ground Golden Flaxseeds – also great for binding
- Baking Powder – keeps cookies soft and puffed up
- Cinnamon – for the signature flavor
- Himalayan Pink Salt – important for flavor and balance
How To Make Vegan Gluten-Free Snickerdoodles?
- Preheat oven to 350° F. Line a baking tray with a silicone baking mat or parchment paper.
- Add all the dry ingredients to a bowl and mix until fully combined.
- Using a handheld mixer or fork, beat butter, sugar, and vanilla together, then add the dry ingredients. Mix well then form into a ball. Using a tablespoon or small ice cream scoop, form dough balls.
- Mix cane sugar and cinnamon in a small bowl. Dip each dough ball and roll around until fully covered.
- Press down slightly with your hand if you prefer flatter cookies, leave alone if you prefer them as pictured.
- Place onto the baking tray and bake for 12-15 minutes, until slightly golden brown.
Other Cookie Recipes To Try:
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Vegan Snickerdoodles
Equipment
Ingredients
Dry Ingredients
- 1 cup all-purpose gluten-free flour
- 1 cup oat flour
- 1/2 cup almond flour
- 1/4 cups cornstarch
- 2 tablespoons ground golden flaxseeds
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup non-dairy butter
- 1 cup organic cane sugar
- 1 teaspoon vanilla extract
Cinnamon Sugar
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350° F. Line a baking tray with a silicone baking mat or parchment paper.
- Add all the dry ingredients to a bowl and mix until fully combined.
- Using a handheld mixer or fork, beat butter, sugar, and vanilla together, then add the dry ingredients. Mix well then form into a ball. Using a tablespoon or small ice cream scoop, form dough balls.
- Mix cane sugar and cinnamon in a small bowl. Dip each dough ball and roll around until fully covered.
- Press down slightly with your hand if you prefer flatter cookies, leave alone if you prefer them as pictured.
- Place onto the baking tray and bake for 12-15 minutes, until slightly golden brown.
