Yummy vegan snickerdoodles! These cookies are soft, chewy, and loaded with cinnamon sugar flavor. Plus, you only need one bowl, a few simple ingredients, and 20 minutes to make them.
No matter how much I love savory 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.
And these vegan-ized snickerdoodles have quickly become one of my favorite vegan cookie recipes. I can't get enough of that cinnamon-sugar flavor!
These vegan snickerdoodles are:
- Soft and buttery, with the perfect texture.
- Sweetened with cinnamon and coconut sugar.
- Easy to make using just one bowl.
- With just the right amount of chewiness.
- Gluten-free.
- 100% vegan, egg-free, and dairy-free.
So let's get baking!
Ingredients & Substitutions
To make these vegan snickerdoodle cookies, you will need:
- All-purpose gluten-free flour. Most supermarkets/health food stores sell good-quality blends. If you don't need the recipe to be gluten-free, you can use all purpose flour.
- Coconut sugar. I would not recommend using a liquid sweetener, as this may interfere with the texture. You can also use regular granulated sugar, if you prefer.
- 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. Soy and almond milk are good choices.
Make the Cookies (Step by Step)
First, preheat the oven to 180 degrees C / 350 degrees 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 vegan snickerdoodles 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.
More Vegan Cookies Recipes:
If you love these vegan snickerdoodles, be sure to check out these other delicious vegan cookies:
- Vegan Shortbread Cookies
- Vegan Gluten-Free Chocolate Chip Cookies
- Vegan Sugar Cookies
- Vegan Oatmeal Raisin Cookies
Recipe
Vegan Snickerdoodles
Equipment
- Conventional oven
- Mixing bowl
- Baking tray
Ingredients
- 1 ¾ cup all-purpose gluten-free flour
- ¾ cup coconut sugar
- ½ tablespoon cinnamon
- 1 teaspoon baking powder
- ¼ cup almond flour
- ½ cup peanut butter
- 6 tablespoon 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.
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