These healthy vegan, gluten-free snickerdoodles with almond flour are soft, chewy cinnamon cookies with a healthy twist! Bonus, these easy vegan snickerdoodles are also grain-free, refined sugar-free, and gluten-free, made only with wholesome ingredients!
Are snickerdoodles vegan?
No, a classic snickerdoodle recipe contains animal products, including eggs and butter. Therefore, you need to tweak the original recipe to make it vegan friendly. But you can find below my vegan, healthy snickerdoodle recipe using almond flour.
How to make vegan paleo snickerdoodle cookies?
Read the steps below or watch my story: Making Almond Flour Snickerdoodles.
Step 1: Gather the ingredients
This is an almond flour snickerdoodle recipe made without eggs or butter. To make these grain-free snickerdoodle cookies, you need.
- Almond flour – ultra-fine blanched almond flour works better than coarse almond meal. Make sure you measure the almond flour scooped and packed in the measuring cup for precision. I didn’t try the recipe with another flour like wheat flour or oat flour, so I can’t recommend these options.
- Flax egg – this is a vegan snickerdoodle cookie recipe, so I am not using a chicken egg in the recipe. Instead, stir 1 tablespoon of flaxseed meal with 3 tablespoons of lukewarm water and wait 10 minutes until it forms a gel texture. Of course, if you are not vegan and only want to make gluten-free snickerdoodles with almond flour, replace this with 1 large chicken egg.
- Cream of tartar – this is the magic ingredient that adds a tangy flavor to snickerdoodle cookies.
- Baking soda – or double the amount if you want to use baking powder.
- Vanilla extract
- Coconut sugar – or unrefined cane sugar.
- Coconut oil – vegan butter is not recommended in this recipe. The cookies wouldn’t firm up and would spread too much.
Step 2: Prepare the flax egg
This is a vegan snickerdoodle recipe which means it’s egg-free. Instead of an egg, you will use a flax egg. In a small mixing bowl, combine flaxseed meal with lukewarm water and wait 10 minutes until an egg-like texture forms.
Step 3: Combine dry ingredients
Add all the dry ingredients into a large mixing bowl and whisk to combine evenly.
Step 4: Add liquid ingredients
Make a well in the center of the dry ingredients and add melted coconut oil, vanilla extract, and maple syrup. Stir with a spoon at first, then use your hand to form a cookie dough ball. The dough is sticky, and that’s normal.
Step 5: Chill the dough
Chill the dough for 5 minutes, and meanwhile, prepare the cinnamon sugar.
Step 6: Prepare the cinnamon sugar mixture
A snickerdoodle cookie is always coated with cinnamon sugar before baking. In a small bowl, stir coconut sugar and cinnamon.
Step 7: Form cookie dough balls
Scoop out some chilled cookie dough and roll into a ball to form 10 cookie dough balls. Then, roll each cookie dough ball into the cinnamon sugar and place on a cookie sheet covered with parchment paper. Leave a 2-thumb space between each ball.
Step 8: Press down the balls
The cookies will expand in the oven, but they need a little help before! Use the bottom of a glass or your hand to flatten the cookies a 0.5 mm thickness.
Step 9: Bake
Bake the cookies for 12 – 15 minutes in a preheated oven at 350F. The cookies are ready when golden brown and set on top. They are still soft when out of the oven, and they firm up at room temperature.
Step 10: Cool completely
Be patient and don’t move or touch the cookies just after taking them out of the oven. Cool 10 minutes on the cookie sheet, then cool completely on a cooling rack for about 30 minutes. They firm up with time.
How does it taste?
These healthy snickerdoodle cookies are soft, chewy with a tangy flavor from the cream of tartar and a strong cinnamon flavor. The cinnamon-sugar coating adds a caramelized sweet flavor on the outside.
These dairy-free cookies store up to 5 days in a sealed cookie jar in the fridge. You can also freeze the cookies in ziplock bags and thaw them for 3 hours before serving at room temperature.
Made these healthy snickerdoodles? Share a comment or review below! I love to read your feedback on my recipes. You can also join me on Instagram to share your recipe picture.
Your friend, Carine
Vegan Gluten-Free Paleo Snickerdoodle Cookie Recipe
- 1 tablespoon Flaxseed meal - + 3 tablespoons water. This replaces 1 chicken egg.
- 1 3/4 cup Almond flour - packed, blanched, fine
- 1/3 cup Coconut sugar - or unrefined cane sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Cream of tartar - optional
- 1/4 teaspoon Salt
- 1/4 cup Melted coconut oil
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
To roll the cookie dough balls
- 1/4 cup Coconut sugar
- 1/2 teaspoon Cinnamon
- Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
- In a small mixing bowl, prepare the flax egg: stir 1 tablespoon of flaxseed meal in 3 tablespoons of lukewarm water. Set aside for 10 minutes until egg-like texture forms. If not vegan, skip and use a large egg.
- In another large mixing bowl, combine almond flour, coconut sugar, cinnamon, baking soda, cream of tartar, and salt.
- Add in the flax egg (or egg), melted coconut, maple syrup, and vanilla extract.
- Stir until it forms a thick and sticky batter. Gather into a ball and refrigerate for 5 minutes while making the coating.
- In another small bowl, make the cinnamon-sugar mixture by combining coconut sugar and cinnamon.
- Remove the dough from the fridge, scoop out the cookie dough, and roll between your hand to form balls, then roll them into the prepared cinnamon-sugar mixture.
- Place the cookie dough balls onto the prepared cookie sheet. Repeat until you formed 10 cookie dough balls, leaving a 2-thumb space between each.
- Press down each cookie ball with the bottom of a glass or your hand until about 0.5-cm thick - see the picture in the post above for tips. The cookie will keep expanding in the oven.
- Bake for 12-15 minutes or until golden brown and the middle is slightly firm. The cookies are still soft when out of the oven and firm up when completely cool down.
- Cool them down for 10 minutes on the cookie sheet. They are still soft, be patient, and don't touch them!
- Gently slide a spatula under each cookie to transfer onto a cooling rack and wait at least 30 minutes to appreciate their best texture.
- Store in an airtight container for up to 5 days in the fridge or freeze.