These Vegan Snickerdoodles are soft, chewy and full of the classic cinnamon sugar flavor without any eggs or dairy. This gluten free snickerdoodle cookie recipe is so easy to make in one bowl and are also grain-free and paleo-friendly.
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A Vegan Snickerdoodle Cookie Recipe
The holidays aren’t complete without a Christmas platter that include our favorite Vegan Snickerdoodles. They are soft, thick, chewy and that sweet cinnamon sugar coating is the perfect compliment to the rich and buttery flavor and a classic holiday cookie staple!
This vegan snickerdoodle cookie recipe is just as delicious as classic snickerdoodles without the dairy or the eggs! The dough is simple to make with gluten-free, grain-free and paleo-friendly ingredients you most likely have in your pantry and comes together in just one bowl with no mixer required.
What Is A Snickerdoodle?
So let’s back up a bit. What are snickerdoodles? Snickerdoodles are soft and pillowy sugar cookies that get rolled in a cinnamon-sugar coating before baking. They typically have a cracked surface and the addition of cream of tartar is what gives the best snickerdoodles that traditional tangy taste and chewy texture.
Ingredients You Need
For the cookies:
- Superfine almond flour
- Coconut flour
- Baking powder
- Salt
- Cream of tartar
- Vegan butter: Softened or refined organic coconut oil (you want the texture to be similar to softened room temperature butter)
- Cashew butter – you can also use your favorite nut butter or seed butter of your choice but I find cashew butter gives these low carb snickerdoodles the best flavor!
- Pure maple syrup: you can sub with any other sticky liquid sweetner such as organic agave syrup, date syrup or Lakanto sugar-free maple syrup.
- Vanilla extract
For the cinnamon sugar mixture:
- Granulated maple sugar or coconut sugar
- Ground cinnamon
How To Make Vegan Snickerdoodles
If it’s your first time making snickerdoodles, here’s break-down on how to make soft and chewy low carb snickerdoodle cookies:
- Prepare the baking pan: Line a large baking sheet with parchment paper and set aside.
- Mix the wet ingredients: In a large mixing bowl, whisk together the nut butter, vegan butter, maple syrup and vanilla until smooth.
- Stir in the dry ingredients: Add the almond flour, coconut flour, baking soda, salt and cream of tartar and stir until combined.
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- Preheat the oven: Preheat oven and mix together the cinnamon sugar coating in a small bowl
- Form into balls: Roll dough into 1.5 Tablespoon-sized balls then roll the balls in the cinnamon-sugar topping. Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon-sugar on top if desired.
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- Bake: Bake for 9-10 minutes or until slightly brown.
- Chill and enjoy: Cool on baking sheet for at least 25 minutes to set. Otherwise, the cookies will fall apart.
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Tip for success:
- Don’t forget the cream of tartar: Cream of tartar adds that signature tang and perfect amount of chewiness for the most delicious and perfect snickerdoodles. If you don’t have cream of tartar on hand and still want to make the best snickerdoodles without cream of tartar, simply use: 2 teaspoons of baking powder instead instead of the cream of tartar and baking soda
- Chill the dough: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes.
How to make ahead
You can make the snickerdoodle cookie dough ahead and wrap it in plastic wrap and store in the refrigerator for up to 3 days. When ready to bake, just roll the dough into balls and roll in the cinnamon sugar mixture. You can also roll the dough into balls ahead of time, chill, and before baking roll the balls in the cinnamon sugar.
How to Store
Store cooled vegan snickerdoodles in an airtight container on the counter for up to three days. Or keep them stored in the refrigerator for up to 10 days.
How to freeze
These vegan snickerdoodle cookies can be kept in the freezer for up to 2 months in a freezer safe bag or container. When you’re ready to enjoy, simply remove from freezer and allow to thaw or bake in a preheated oven at 250F for 5-10 minutes.
More healthy vegan Christmas cookie recipes:
These Vegan Snickerdoodles are soft, chewy and full of the classic cinnamon sugar flavor without any eggs or dairy. This gluten free snickerdoodle cookie recipe is so easy to make in one bowl and are also grain-free and paleo-friendly.
- 1/4 cup softened vegan butter OR solid refined organic coconut oil (you want the texture to be similar to softened room temperature butter)
- 3 tablespoons creamy unsalted cashew butter OR pecan butter , (can also sub with creamy unsalted nut butter or seed butter of choice but cashew butter OR pecan butter gives the best flavor profile)
- 1/4 cup pure maple syrup OR any preferred sticky liquid sweetener such as organic agave, date syrup or Lakanto sugar-free maple syrup
- 1/2 tablespoon vanilla extract
- 1 1/2 cups superfine blanched almond flour
- 3 tablespoons coconut flour ,sifted
- 1/2 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- ¼ cup granulated maple sugar, coconut sugar OR golden monk fruit sweetener for lower sugar option
- 1 tablespoon cinnamon
- Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the nut butter, vegan butter, maple syrup and vanilla until smooth.
Add the almond flour, coconut flour, baking soda, cinnamon, salt and cream of tartar then stir well until combined.
If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.
Meanwhile the preheat oven and mix together the cinnamon sugar coating in a small bowl
Remove the chilled dough and roll into 1.5 Tablespoon-sized balls.
Then roll the balls in the cinnamon-sugar topping.
Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon-sugar on top if desired.
Bake for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.
Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.
How to make ahead
You can make the snickerdoodle cookie dough ahead and wrap it in plastic wrap and store in the refrigerator for up to 3 days. When ready to bake, just roll the dough into balls and roll in the cinnamon sugar mixture. You can also roll the dough into balls ahead of time, chill, and before baking roll the balls in the cinnamon sugar.
How to Store
Store cooled vegan snickerdoodles in an airtight container on the counter for up to three days. Or keep them stored in the refrigerator for up to 10 days.
How to freeze
These vegan snickerdoodle cookies can be kept in the freezer for up to 2 months in a freezer safe bag or container. When you're ready to enjoy, simply remove from freezer and allow to thaw or bake in a preheated oven at 250F for 5-10 minutes.
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