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!
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.
- 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 into 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?
They 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 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.
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:
Gluten-Free Vegan Snickerdoodles
- 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
- 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
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the 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.