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Traditional snickerdoodle cookies have been around since the 19th century, and while mine are a bit younger, I believe that these vegan gluten-free snickerdoodles do a great job of holding their own. I use almond flour, oat flour, and cream of tartar to create chewy cookies with the classic cinnamon coating in just 20 minutes.
Just like the classic version, these vegan gluten-free snickerdoodles stand out from traditional sugar cookies thanks to their tangy flavor, soft centers, and sweet cinnamon coating. I wanted to create a gluten-free vegan version that stayed true to the original while using simple pantry ingredients. And if you are not a fan of cream of tartar, you can always make snickerdoodle cookies without cream of tartar. Either way, this recipe is too easy and too delicious not to try soon.
My family loves homemade cookies, and I desperately needed something different from our usual vegan gluten-free peanut butter cookies. I spent plenty of afternoons testing different flour combinations, with my eager little helpers tasting every batch. Once the texture was just right, they came out perfectly soft with lightly crisp edges, and very quickly we had a new favorite in the house.
My vegan gluten-free snickerdoodles prove that healthy homemade cookies do not depend on complicated ingredients to taste incredible. As a health coach, I love that almond flour provides healthy fats, oat flour keeps the cookies tender and filling, and applesauce replaces eggs while adding moisture. They bake quickly, satisfy very sweet cinnamon cravings, and are completely plant-based and gluten-free.
Making these plant based snickerdoodles is as uncomplicated as the ingredient list. I whisk together the dry ingredients before stirring in the applesauce and vanilla until a soft dough forms, then mix my cinnamon sugar coating in a separate bowl. Next, I roll each dough ball through the cinnamon sugar, arrange them on a baking sheet, and bake just until the edges are slightly golden. After a few minutes, they are ready to serve with perfectly soft and chewy centers.
I make these cookies all year round, but I tend to make them more frequently during the winter months, especially in the lead-up to Christmas. A few years ago, I resolved not to make snickerdoodles and instead challenge myself to try out a new cookie recipe each week. It got to the middle of December, and something just did not feel right.
That was when my eldest told me that we had, in fact, missed National Snickerdoodle Day, which was on the 4th of December. We both agreed that the only way to rectify this was to make a double batch of snickerdoodle cookies as quickly as possible. Ha! These cookies are just too good to go without, and I highly recommend giving this recipe a try.
🥘 Ingredients
This is the complete list of what I use to make chewy vegan gluten-free snickerdoodles with plenty of warm cinnamon flavor:
Almond flour: I use finely ground almond flour for a tender and rich cookie with plenty of moisture.
Oat flour: This helps balance the almond flour and yields a soft crumb.
Cane sugar: I use this to sweeten both the cookie dough and the cinnamon coating.
Cream of tartar: This is the ingredient that gives the tangy snickerdoodle flavor while also helping the cookies stay soft.
Baking soda: I use baking soda to give the cookies a slight lift.
Sea salt: A little salt balances the sweetness and enhances the cinnamon flavor.
Applesauce: Unsweetened applesauce adds moisture and replaces eggs as a binding agent. Sometimes I use store-bought, or I make my own Instant Pot applesauce and omit the cinnamon and honey.
Vanilla extract: Vanilla adds warmth and rounds out every flavor.
Ground cinnamon: I coat every cookie generously in cinnamon sugar for the classic finish.
🔪 How To Make
Vegan gluten-free snickerdoodles use a tried-and-tested mixing method just like most cookies. This is how I make them:
Whisk dry ingredients: I preheat the oven to 350F, and whisk together the almond flour, oat flour, sugar, cream of tartar, baking soda, and salt.
Mix in remaining ingredients: Then I stir in the applesauce and vanilla until a soft dough forms.
Form balls and coat: I mix the cinnamon and sugar in a small bowl, roll the dough into even balls, and coat each one completely in the cinnamon mixture.
Place on baking sheet: After each ball of dough is coated, I place them on a parchment-lined baking sheet.
Bake: I bake the cookies for 11-12 minutes, just until the edges begin turning lightly golden.
Serve: Once the cookies are out of the oven, I let them cool on the baking sheet for several minutes so the centers finish setting while staying soft and chewy.
My #1 Secret Tip for this vegan gluten-free snickerdoodle recipe is to take the cookies out of the oven while they still look slightly underbaked in the center. I never wait until they look completely done since they continue cooking on the hot baking sheet. This is how I achieve a perfectly soft and chewy texture every time
Other Tips To Keep In Mind:
- Measure carefully: Whenever possible, I weigh the flours instead of using cup measurements, as the smallest differences can noticeably change the texture.
- Leave space: I leave enough space between each ball to make sure they do not spread into each other.
- Coat generously: Every ball gets a generous coating in cinnamon sugar to ensure the flavor is in each bite.
- Do not flatten: I leave the dough balls round before baking since they naturally spread into thick cookies.
- Even-sized balls: I use a cookie scoop or spoon to get my dough balls to roughly the same size so they bake at the same rate.
📖 Variations
Vegan gluten-free snickerdoodles are wonderfully simple to customize. Whenever I want a break from the standard recipe, these are 3 versions I like making:
Chai spice: I replace the cinnamon in the coating with 1 1/2 teaspoons chai spice blend, or use 1 teaspoon cinnamon, 1/4 teaspoon ground cardamom, 1/8 teaspoon ground ginger, and a pinch of cloves and black pepper. The aromatic notes pair nicely with the soft cookie and are perfect with a cup of tea on a cold afternoon.
Pumpkin spice: For a fall-inspired version, I stir 1 teaspoon pumpkin pie spice into the cookie dough and replace the cinnamon in the coating with an equal amount of pumpkin pie spice. If you are really committed to the pumpkin flavors, you could even replace part of the applesauce with pumpkin puree. My friend from the gym loves this version.
Citrus zest: I mix 1 teaspoon of finely grated orange or lemon zest into the dough before baking for a bright burst of fresh citrus flavor. Orange zest creates a sweeter, warmer cookie, while lemon zest adds a light, refreshing flavor. For even more citrus notes, I like adding a pinch of zest to the cinnamon sugar before rolling the cookies. I always make this version around Christmas.
🍽 Serving Suggestions
The best way to enjoy these vegan gluten-free snickerdoodles is with a refreshing or comforting beverage with complementary flavors. If the weather is warmer, I recommend having them with vegan homemade chocolate milk or homemade vegan horchata. On cooler days, nothing beats a warm mug of oat milk hot chocolate.
My kids love having something substantial to dip their snickerdoodle cookies into. For a while they loved using the cookies to scoop up vegan vanilla pudding. But recently they have been dipping them into indulgent creamy coconut milkshakes. My husband and I are a bit more boring and prefer our cookies with a delicious honey latte.
🧊 Storing And ♨️ Reheating
Room temperature: I store the cookies in an airtight container at room temperature for up to 3 days.
Refrigeration: If I want the cookies to last a bit longer, I store them in an airtight container in the refrigerator for up to 1 week.
Freezing: I freeze baked cookies in a freezer-safe container for up to 3 months, separating layers with parchment paper.
Reheating: I let frozen cookies thaw at room temperature for about 30 minutes, or warm one in the microwave for 10 seconds for a freshly baked texture.
❓Recipe FAQs
A slightly sticky dough is completely normal with this recipe since the applesauce adds moisture. As soon as I roll each portion through the cinnamon sugar, the outside becomes much easier to handle. If the dough still feels very sticky, I chill it for about 15 minutes before rolling.
If my dough looks crumbly and dry, I have likely measured the almond flour too heavily, or the moisture in my wet ingredients may have varied slightly. If it does not come together when pressed, I mix in 1 teaspoon of dairy-free milk at a time until it reaches the right consistency. Then let the dough rest for 5-10 minutes before adding more liquid, as almond flour continues to absorb moisture as it sits.
Yes, you can, if you love an extra thick coating. I recommend rolling each ball in the cinnamon sugar mixture, letting it rest for 203 minutes while the coating absorbs a little more moisture from the dough, then rolling it a second time just before baking. This creates a thicker, more flavorful coating with a slightly crisp exterior. Just avoid packing the coating on too heavily, as excess sugar can melt and spread on the baking sheet while it is in the oven.
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Vegan Gluten-Free Snickerdoodles
Traditional snickerdoodle cookies have been around since the 19th century, and while mine are a bit younger, I believe that these vegan gluten-free snickerdoodles do a great job of holding their own. I use almond flour, oat flour, and cream of tartar to create soft, chewy cookies with the classic cinnamon coating in just 20 minutes.
Servings: 12
Calories: 122kcal
- My #1 Secret Tip for this vegan gluten-free snickerdoodle recipe is to take the cookies out of the oven while they still look slightly underbaked in the center. I never wait until they look completely done since they continue cooking on the hot baking sheet. This is how I achieve a perfectly soft and chewy texture every time.
- Measure carefully: Whenever possible, I weigh the flours instead of using cup measurements, as the smallest differences can noticeably change the texture.
- Leave space: I leave enough space between each ball to make sure they do not spread into each other.
- Coat generously: Every ball gets a generous coating in cinnamon sugar to ensure the flavor is in each bite.
- Do not flatten: I leave the dough balls round before baking since they naturally spread into thick cookies.
- Even-sized balls: I use a cookie scoop or spoon to get my dough balls to roughly the same size so they bake at the same rate.
Calories: 122kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 133mg | Potassium: 76mg | Fiber: 2g | Sugar: 11g | Calcium: 28mg | Iron: 1mg