Easy Vegan Gluten-Free Snickerdoodles
Traditional snickerdoodle cookies have been around since the 19th century, and while mine are a bit younger, I believe that these vegan gluten-free snickerdoodles do a great job of holding their own. I use almond flour, oat flour, and cream of tartar to create soft, chewy cookies with the classic cinnamon coating in just 20 minutes.
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
- My #1 Secret Tip for this vegan gluten-free snickerdoodle recipe is to take the cookies out of the oven while they still look slightly underbaked in the center. I never wait until they look completely done since they continue cooking on the hot baking sheet. This is how I achieve a perfectly soft and chewy texture every time.
- Measure carefully: Whenever possible, I weigh the flours instead of using cup measurements, as the smallest differences can noticeably change the texture.
- Leave space: I leave enough space between each ball to make sure they do not spread into each other.
- Coat generously: Every ball gets a generous coating in cinnamon sugar to ensure the flavor is in each bite.
- Do not flatten: I leave the dough balls round before baking since they naturally spread into thick cookies.
- Even-sized balls: I use a cookie scoop or spoon to get my dough balls to roughly the same size so they bake at the same rate.
Nutrition
Calories: 122kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 133mg | Potassium: 76mg | Fiber: 2g | Sugar: 11g | Calcium: 28mg | Iron: 1mg