Yummy gluten-free vegan snickerdoodles! These cookies are soft and thick, with just the right amount of chewiness and sweetness. Plus, you only need one bowl, a few simple ingredients, and 20 minutes to make them.
No matter how much I love savoury food, I definitely have a sweet tooth. I love desserts and sweet snacks, especially homemade. After all, there’s nothing quite like enjoying some freshly-baked cookies, straight out the oven, especially on a cold evening.
I’ve wanted to share a snickerdoodle recipe for a while, so here we are. Snickerdoodle cookies aren’t super popular here in the UK, which is a shame – they really are extremely delicious! And despite the fact that these are both vegan and gluten-free, they certainly don’t miss any flavour or texture.
You will love these gluten-free vegan snickerdoodles!
They are:
- Soft and buttery, with the ideal texture.
- Perfectly sweetened using coconut sugar.
- Easy to make using just one bowl.
- With just the right amount of chewiness.
- Gluten-free.
- 100% vegan and dairy-free, as always.
Ingredients you will need
To make these vegan snickerdoodle cookies, you will need:
- All-purpose gluten-free flour. Most supermarkets/health food stores sell good-quality blends.
- Coconut sugar. I would not recommend using a liquid sweetener, as this may interfere with the texture.
- Cinnamon. This will make your whole kitchen smell amazing!
- Baking powder.
- Almond flour. This is perfect for creating a good texture. I tried it with coconut flour too, which worked, but they turned out a little bit more crumbly.
- Peanut butter. You can use any nut or seed butter of your choice.
- Plant based milk. Use an unsweetened variety.
How to make vegan snickerdoodle cookies
Firstly, preheat the oven to 180 degrees C (350 F).
To a large mixing bowl, add the all-purpose gluten-free flour, coconut sugar, cinnamon, baking powder and almond flour. Mix together well.
Now add the peanut butter and plant based milk, stirring together well using a spatula or your hands. If necessary, add more plant based milk if the dough looks too crumbly or dry.
Shape the dough into even-sized cookie shapes, flattening them down slightly on a baking tray lined with a sheet of parchment paper.
Bake in the preheated oven for around 12 minutes, until golden brown. Cool for around 5 minutes before serving.
Storing and freezing
You can store these cookies on the countertop, covered, for around 3 days, or for 5 days in an airtight container in the fridge. I would not recommend freezing them, as the texture goes crumbly after thawing.
Other vegan cookie recipes you might love
- Chewy gluten-free vegan cookies
- Almond cookies
- Chocolate chip cookies
- Banana oatmeal cookies
- Peanut butter cookies with tahini
Let me know in the comments: what’s your favourite sweet snack? If you give these gluten-free vegan snickerdoodles a go, be sure to tag me on Instagram (@earthofmariaa), and leave your feedback in the comments below together with a star rating.
Gluten-free Vegan Snickerdoodles
Equipment
- Conventional oven
- Mixing bowl
- Baking tray
Ingredients
- 1 3/4 cup all-purpose gluten-free flour
- 3/4 cup coconut sugar
- 1/2 tbsp cinnamon
- 1 tsp baking powder
- 1/4 cup almond flour
- 1/2 cup peanut butter
- 6 tbsp plant based milk
Instructions
- Preheat the oven to 180 degrees C (350 F).
- To a large mixing bowl, add the all-purpose gluten-free flour, coconut sugar, cinnamon, baking powder and almond flour. Mix together well.
- Add the peanut butter and plant based milk, stirring together well using a spatula or your hands. If necessary, add more plant based milk if the dough looks too crumbly or dry.
- Shape the dough into even-sized cookie shapes, flattening them down slightly on a baking tray lined with a sheet of parchment paper.
- Bake in the preheated oven for around 12 minutes, until golden brown. Cool for around 5 minutes before serving.
Video
Nutrition
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