Vegan Snickerdoodles
Crunchy and sugary on the outside, soft and pillowy on the inside, these vegan snickerdoodles are perfectly scrumptious. They are a longtime favorite and my go-to when I'm craving cookies.
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Servings: 24 servings
Calories: 140kcal
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.
Nutrition
Calories: 140kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 90mg | Potassium: 28mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 35mg | Iron: 1mg