Easy Vegan Gluten-Free Snickerdoodles
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These vegan snickerdoodles are absolutely delicious and gluten-free. They have that signature tang and soft chewy texture everyone loves!
I love a good cookie, especially easy ones. I wasn’t sure I could replicate traditional snickerdoodles to tick all my boxes, but my efforts were successful! I can’t believe how simple and fast these come together!
Ingredients
These easy vegan snickerdoodles are made from the following:
- Almond flour
- Oat flour
- Cane sugar
- Cream of tartar
- Apple sauce
- Seasonings
How To Make Vegan Snickerdoodles
The hardest part of making these cookies is not eating them all up at once!
- Whisk dry ingredients.
- Mix in everything else.
- Form dough into balls and coat.
- Put on a parchment lined cookie sheet.
- Bake.
- Serve!
Tips and tricks
Use these helpful hints to get the best results:
- For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
- If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
- Use parchment paper to line your cookie sheet for easy removal of cookies. Parchment also helps crisp the cookie for that perfect outer texture
- Use gluten-free oat flour to make these gluten-free.
- Bake for time directed only, they will seem a little under baked but they cook more as they cool, so if you over-bake they will not be as airy and soft. You want them just beginning to golden at the edges.
- You can use another sugar of choice like coconut sugar but the flavor will come out a little different.
- You can add 1 teaspoon of cinnamon to the dough too if you want a bigger cinnamon flavor.
- These cookies should be stored in an airtight container at room temperature. They’ll stay fresh for 2-3 days.
Common Questions
What are snickerdoodles?
Snickerdoodles are similar to sugar cookies, but with a couple key differences. The most obvious is that they are rolled in cinnamon. But there’s also a special ingredient, cream of tartar, that gives them a distinct tang flavor, as well as the perfect chewy texture!
Why are they called snickerdoodles?
No one knows. Joking! But seriously the official origin is unclear. Some believe that the name comes from a messed up take on a German word, others think that it was a nonsensical word made up in New England. No matter where the name came from, I think we can all be thankful they exist!
Can you freeze vegan snickerdoodles?
Yup! Just let them cool, then seal them tightly in a freezer safe container. They’ll keep in the freezer for up to three months. Just defrost at room temp before digging in!
More Vegan Cookie Recipes
Try these other vegan cookies next time you need a fix!
- Healthy Vegan Peanut Butter Cookies
- Vegan Gluten Free Oatmeal Raisin Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Strawberry Cheesecake Cookies
Easy Vegan Gluten-Free Snickerdoodles
These vegan snickerdoodles are absolutely delicious and gluten-free. They have that signature tang and soft chewy texture everyone loves!
Servings: 12
Calories: 122kcal
Ingredients
- 1 ¼ cups fine ground almond flour
- ¼ cup oat flour , gluten-free if needed
- ½ cup cane sugar , see note
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 5 tablespoons apple sauce
- 2 teaspoons vanilla extract
For coating:
- 2 tablespoons cane sugar
- 1 ½ teaspoons cinnamon , see note
Instructions
- Preheat oven to 350 F/ 175 C.
- Put flours, sugar, cream of tartar, baking soda, and salt in a bowl. Whisk well to remove clumps and combine.
- Make a well in the middle and add apple sauce and vanilla.
- Stir to get everything mixed well.
- Mix coating ingredients in a separate bowl.
- Form dough into balls and roll in sugar mixture. It will be a touch sticky but goes away once you roll them.
- Put on a parchment lined cookie sheet.
- Bake for 11-12 minutes. They will seem a little under baked but they cook more as they cool, so if you overbake they will not be as airy and soft. You want them just beginning to golden at the edges.
- Serve!
Notes
- You can use another sugar of choice like coconut sugar but the flavor will come out a little different.
- You can add 1 teaspoon of cinnamon to the dough too if you want a bigger cinnamon flavor.
- This makes 12 cookies, serving size is 1 cookie.
Nutrition
Calories: 122kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 133mg | Potassium: 76mg | Fiber: 2g | Sugar: 11g | Calcium: 28mg | Iron: 1mg
