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.

Gluten-free vegan snickerdoodles

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.

Plate of vegan snickerdooldle cookies with peanut butter

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.

Vegan snickerdoodle cookies on a plate

You will love these gluten-free vegan snickerdoodles!

They are:

Gluten-free vegan cookies on a plate
  • 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:

Ingredients for vegan snickerdoodle cookies
  • 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.

Closeup of snickerdoodles on a baking tray

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.

Plate of vegan peanut butter snickerdoodles
Gluten-free vegan snickerdoodles

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

Get the Recipe: Gluten-free Vegan Snickerdoodles

These gluten-free vegan snickerdoodles are the perfect dessert or snack that's ready in just 20 minutes! They are soft, with just the right amount of chewiness and sweetness. You won't believe that they are entirely dairy-free!

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

Equipment

  • Conventional oven
  • Mixing bowl
  • Baking tray

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

Calories: 226kcal, Carbohydrates: 33g, Protein: 7g, Fat: 10g, Saturated Fat: 2g, Sodium: 105mg, Potassium: 149mg, Fiber: 4g, Sugar: 11g, Calcium: 69mg, Iron: 1mg
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Gluten-free vegan snickerdoodles