Vegan Snickerdoodles
These vegan snickerdoodles are soft, chewy, and perfect for the holidays. They're easy to make, packed with cinnamon sugar flavor, and both vegan and gluten-free.
Ingredients
- 1/4 cup softened vegan butter (or solid refined organic coconut oil, which you want to be a similar texture to softened room temperature butter)
- 3 tablespoons creamy unsalted cashew butter (or pecan butter, or you can also sub with creamy unsalted nut butter or seed butter of choice)
- 1/4 cup pure maple syrup (or any other 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
For the cinnamon sugar topping
- ¼ cup granulated maple sugar, coconut sugar (or golden monk fruit sweetener for a lower sugar option)
- 1 tablespoon cinnamon
Instructions
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Preheat your oven to 350F. Line a large baking sheet with parchment paper and set aside.
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In a large mixing bowl, whisk together the nut butter, vegan butter, maple syrup and vanilla until smooth.
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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 happen if you used melted coconut oil), then you can cover the bowl and chill in the freezer for at least 15 minutes.
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Mix together the cinnamon and sugar for the topping in a small bowl.
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Remove the chilled dough and roll into 1.5 tablespoon-sized balls.
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Roll the balls in the cinnamon-sugar topping.
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Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon and sugar on top if desired.
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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.
Recipe Notes
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. If you go this route, you can freeze the dough for up to 2 months.
How to Store
Store cooled vegan snickerdoodles in an airtight container on the counter for up to 3 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.