Indulge in the chewy, cinnamon-sugar bliss of these Gluten-Free Vegan Snickerdoodles—a delightful twist on a nostalgic favorite!
Cookie season is by far my favorite season of the year! In recent years, I’ve found myself gravitating toward the classic snickerdoodle recipe rather than the typical chocolate chip cookies and gingersnaps.
My grandma used to make the best snickerdoodles growing up, but for a long time I didn’t appreciate how truly delicious they were. Maybe it was my craving for nothing but chocolate, but I recently had a snickerdoodle milkshake, and I couldn’t believe I’d nearly forgotten that quintessential flavor!
Soft, chewy, and perfectly spiced, these snickerdoodles are a modern twist on a timeless classic and are fully gluten-free and vegan-friendly. Rolled in a sweet cinnamon-sugar coating, each bite bursts with warm, nostalgic flavors that are hard to resist.
With simple substitutions like oat flour and vegan butter, this recipe was born out of a love for inclusivity in baking, ensuring that everyone can enjoy a sweet treat without compromising on taste.
Are Gluten-Free Vegan Snickerdoodles Healthy?
While these cookies are still a dessert, they have a few nutritional perks! Using oat flour not only makes them gluten-free, but also adds a touch of fiber and nutrients you won’t find in traditional white flour. Plus, by swapping out conventional butter for a plant-based alternative and incorporating avocado oil, you’re cutting back on saturated fats.
Want to make these snickerdoodles even healthier? Consider reducing the cane sugar slightly or substituting it with coconut sugar for a lower glycemic option. Keep in mind, though, that these swaps might slightly alter the texture and taste.
Remember, moderation is key; enjoy these snickerdoodles as part of a balanced lifestyle, and savor the joy they bring!
Where Do Snickerdoodles Come From?
Snickerdoodles have a fascinating history that dates back to the eighteenth and nineteenth centuries, with their origins tied to German and Dutch immigrant traditions.
Their whimsical name likely stems from the German word schneckennudeln, meaning “snail dumpling,” a nod to their crinkly, cracked appearance. Alternatively, some trace the name to the Dutch word snekrad, referring to wrinkles. It’s a fitting description for these charmingly textured cookies.
By the late nineteenth century, snickerdoodles were a household staple in American kitchens, often appearing in cookbooks as early as 1891. Traditional recipes relied on simple pantry staples like flour, sugar, and cinnamon, making them accessible and beloved for generations. They are characterized by their soft, chewy interior and a slightly crispy exterior, dusted with a mixture of cinnamon and sugar, and served warm.
How To Make Ahead And Store
These snickerdoodles are best stored at room temperature for up to 4 days in an airtight container. For longer storage, you can refrigerate the dough for up to 1 week before baking. Alternatively, freeze the cookie dough balls unbaked for up to 3 months. When ready to bake, roll them in the cinnamon-sugar mixture and bake directly from frozen, adding a minute or two to the baking time.
Serving Suggestions
Did I mention already that I LOVE cookie season? I even save cookie tins from previous years to stuff with homemade goodies for my friends and family!
My annual rotation of cookie recipes usually includes a few of my favorites from FFF. For crowds at gatherings or events, I’ve always found these Key Lime Pie Cookies and these Flourless Gluten-Free Chocolate Cookies to be plate-clearers.
For my parents, they always ask me to make them Oatmeal-Raisin Cookies and Gluten-Free Almond Flour Shortbread Cookies every year. And kids will love these Oatmeal M&M Cookies and these Avocado Cookies With Chocolate Chips!
Recipe
Ingredients
- 1 3/4 cups oat flour (193g) Click to see how to make your own!
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon + 1/8 teaspoon vegan xantham gum
- 1/4 teaspoon salt
- 3/4 cup raw cane sugar divided
- 6 tablespoons vegan butter softened at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1/2 tablespoon avocado oil (or another neutral-flavored oil)
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, whisk together the oat flour, cream of tartar, baking soda, xanthan gum, and salt. Set aside.
- In a large bowl, use an electric hand mixer to beat 1/2 cup + 3 tablespoons of the sugar (reserving 1 tablespoon for later) and the softened vegan butter until smooth and creamy. Stir in the vanilla extract. Do not beat.
- In a small bowl, whisk together the water, avocado oil, and baking powder until frothy. Add this mixture to the creamed butter and sugar. Beat on high speed until just combined, about 20 seconds. Avoid overmixing to prevent incorporating too much air into the dough.
- Gradually stir the dry ingredients into the wet mixture until well combined. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1 hour.
- Preheat your oven to 370°F and line two baking sheets with parchment paper or silicone baking mats. In a shallow plate, mix the reserved 1 tablespoon of sugar with the cinnamon.
- Roll the chilled dough into slightly heaping 1-tablespoon-sized balls (a cookie scoop works well for this). Roll each ball in the cinnamon-sugar mixture until fully coated. Place the coated dough balls onto the prepared baking sheets, spaced about 2 inches apart. Do not flatten the dough balls.
- Bake in the preheated oven for 10 to 11 minutes, or until the tops are just set but the cookies remain thick. Be careful not to overbake. They will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes, then gently transfer them to a wire rack to cool completely.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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