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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Snickerdoodles

    Last updated - July 14, 2021; Published - October 23, 2018 By Rhian Williams 18 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two Gluten-Free Vegan Snickerdoodles photos

    These Gluten-Free Vegan Snickerdoodles are soft and chewy, perfectly sweet and so fragrant. They're super easy to make as they're made using a handful of simple ingredients, are ready in 35 minutes and there's no rolling or floured surfaces required. They're also refined sugar free and perfect for Christmas and make great edible gifts!

    Five gluten-free vegan snickerdoodles stacked on top of each other on a plate

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Mix together all the ingredients for the cookie dough in a glass mixing bowl.
    Raw gluten-free vegan snickerdoodles cookie dough in a bowl
    • Place the cinnamon and coconut sugar on a plate and mix well.
    • Take a small amount of the cookie dough and roll it into a round ball.
    Cinnamon sugar on a plate with a ball of white gluten-free vegan snickerdoodles cookie dough
    • Roll the ball of cookie dough in the cinnamon and sugar mixture until completely coated.
    Cinnamon sugar on a plate with a ball of gluten-free vegan snickerdoodles cookie dough being rolled in the sugar
    • Use your hands to flatten the ball into a round patty.
    A raw gluten-free vegan snickerdoodle coated in cinnamon sugar on a sheet of baking paper
    • Place on a rectangular baking tray lined with baking paper - make sure to grease the baking paper so that the cookies don’t stick.
    • Repeat until the rest of the mixture is used up - you should be able to make 15 cookies.
    Twelve raw gluten-free vegan snickerdoodles on a baking tray lined with baking paper
    • Then just bake for 15 minutes and they’re done!

    Tip: Make sure to leave them to cool completely before storing.

    Twelve gluten-free vegan snickerdoodles on a baking tray lined with baking paper

    How long do these Snickerdoodles keep for?

    They keep in an airtight container for a few days.

    Substitutions you can make

    • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
    • You can replace the coconut oil with coconut butter.
    • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • You can replace the gluten-free flour with rice flour.
    • If you don't need the cookies to be gluten-free, you can replace the gluten-free flour with plain flour.
    • The ground almonds can be replaced with ground walnuts.
    • For a nut-free version, use ground sunflower seeds instead of ground almonds.
    • You can replace the coconut sugar with brown sugar if you don't need it to be refined sugar free.
    A gluten-free vegan snickerdoodle cookie with a bite taken out of it on a plate

    More gluten-free vegan cookie recipes

    • Chocolate Chip Cookies
    • Oatmeal Raisin Cookies
    • Blueberry Breakfast Cookies
    • Peanut Butter Cookies
    • Chocolate Cookies
    • Carrot Cake Cookies

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    Five gluten-free vegan snickerdoodles stacked on top of each other on a plate

    Gluten-Free Vegan Snickerdoodles

    These Gluten-Free Vegan Snickerdoodles are soft and chewy, perfectly sweet and so fragrant. 
    4.06 from 19 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gluten-free snickerdoodles, gluten-free vegan cookies, vegan snickerdoodles
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 15 cookies
    Calories: 149kcal
    Author: Rhian Williams

    Ingredients

    • 30 g (⅛ cup) coconut oil  (or sub coconut butter)
    • 10 tablespoons maple syrup (or sub any other similar sweetener)
    • 4 tablespoons unsweetened almond milk (or any other plant-based milk)
    • 1 teaspoon vanilla extract
    • 150 g (1 ¼ cup) ground almonds (almond meal) *
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub rice flour, or plain flour if not gluten-free)
    • 1 teaspoon baking powder (ensure gluten-free if necessary)
    • 2 teaspoons ground cinnamon
    • 3 tablespoons coconut sugar

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
    • Add the maple syrup, milk and vanilla and mix well.
    • Measure out the ground almonds, gluten-free flour and baking powder and mix well.
    • Add to the bowl and mix well.
    • Place the cinnamon and coconut sugar on a plate and mix well.
    • Take a small amount of the cookie dough and roll it into a round ball.
    • Roll the ball of cookie dough in the cinnamon and sugar mixture until completely coated.
    • Use your hands to flatten the ball so that you get a round patty.
    • Place on a baking tray lined with greased baking paper.
    • Repeat until the rest of the mixture is used up - you should be able to make 15 cookies.
    • Bake in oven for 15 minutes until golden brown.
    • They will be slightly soft when you remove them from the oven - leave to cool completely to let them harden.
    • Keep in an airtight container for up to a few days.

    Video

    Notes

    *You can alternatively use almond flour.
    Nutrition Facts
    Gluten-Free Vegan Snickerdoodles
    Amount Per Serving
    Calories 149 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g10%
    Sodium 11mg0%
    Potassium 56mg2%
    Carbohydrates 20g7%
    Fiber 2g8%
    Sugar 10g11%
    Protein 3g6%
    Calcium 60mg6%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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    Comments

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      Recipe Rating




    1. Reese

      November 14, 2019 at 1:43 pm

      Can’t wait to try this recipe. I have a nut allergy and I’m wondering... Can I use ground pumpkin seeds in place of sunflower seeds?

      Reply
      • Rhian Williams

        November 14, 2019 at 2:33 pm

        Thank you! Yes you can!

    2. Rachel I

      December 12, 2020 at 6:56 am

      I made this recipe except I substituted the almond flour for half the amount of coconut flour and it came out great!

      Reply
      • Rhian Williams

        December 12, 2020 at 4:10 pm

        Thank you so much, so happy to hear that!

    3. Kiara B.

      January 27, 2021 at 8:40 pm

      5 stars
      Cookies are absolutely delicious!

      Reply
      • Rhian Williams

        January 27, 2021 at 9:03 pm

        Thank you so much, so happy to hear that!

    « Older Comments

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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