Gluten-Free Vegan Snickerdoodles

These Gluten-Free Vegan Snickerdoodles are soft and chewy, perfectly sweet and so fragrant. An easy treat to make for the festive season!

Why you’ll love these Gluten-Free Vegan Snickerdoodles:

• they’re undetectably vegan and gluten-free
• they’re fragrant and toasty
• they’re tender and chewy
• they’re refined sugar free
• they’re super easy to make
• they’re made using a handful of simple ingredients
• they’re ready in 35 minutes
• they require no rolling or floured surfaces
• they’re great for Christmas!

How to make these Gluten-Free Vegan Snickerdoodles

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.

• 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 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.

• Then just bake for 15 minutes and they’re done!

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

How long do these Snickerdoodles keep for?

These cookies keep in an airtight container for a few days.

Substitutions you can make to this recipe:

• you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
• you can substitute the coconut oil with coconut butter
• you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
• you can substitute the gluten-free flour with rice flour
• if you don’t need the cookies to be gluten-free, you can substitute the gluten-free flour with plain flour 
• the ground almonds can be substituted with ground walnuts
• for a nut-free version, use ground sunflower seeds instead of ground almonds
• you can substitute the coconut sugar with brown sugar if you don’t need it to be refined sugar free.

More gluten-free vegan cookie recipes:

• Chocolate Chip Cookies
• Oatmeal Raisin Cookies
• Blueberry Breakfast Cookies
• Peanut Butter Cookies
• Double Chocolate Chip 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.

Gluten-Free Vegan Snickerdoodles

These Gluten-Free Vegan Snickerdoodles are soft and chewy, perfectly sweet and so fragrant. 

4.67 from 6 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 (1/8 cup) coconut oil  (or sub coconut butter)30 g (1/8 cup) coconut oil  (or sub coconut butter)
• 10 tablespoons maple syrup (or sub any other similar sweetener)10 tablespoons maple syrup (or sub any other similar sweetener)
• 4 tablespoons (6 tablespoons) unsweetened almond milk (or any other plant-based milk)4 tablespoons (6 tablespoons) unsweetened almond milk (or any other plant-based milk)
• 1 teaspoon vanilla extract1 teaspoon vanilla extract
• 150 g (1 1/4 cup) ground almonds (almond meal) *150 g (1 1/4 cup) ground almonds (almond meal) *
• 150 g (1 1/4 cup) gluten-free flour blend (or sub rice flour, or plain flour if not gluten-free)150 g (1 1/4 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)1 teaspoon baking powder (ensure gluten-free if necessary)
• 2 teaspoons ground cinnamon2 teaspoons ground cinnamon
• 3 tablespoons coconut sugar3 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

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!

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