You cannot, I repeat, CANNOT mess with the classics. And when it comes to snickerdoodles, I keep them as classic as they can get. These are a core childhood memory for me, and I would never dare to mess with this recipe.
Snickerdoodles need to be crisp on the outside, chewy in the interior and filled with cream of tartar tang and cinnamon-sugar goodness. So when tasked with making a gluten-free and vegan cinnamon roll (I mean, I was tasked by myself, no one forced me lol) I knew I had to do this cookie justice. I could not, I repeat, could NOT give you anything that was subpar to the classic.
So I present to you, the best gluten free and vegan snickerdoodle on the internet. And yes, I stand behind that statement 😇
Table of contents
Ingredients you need for this vegan and gluten free snickerdoodle recipe
- 1 cup almond flour densely packed, 116 grams
- ½ tsp cream of tartar
- 1 tsp baking powder
- ⅛ tsp salt
- ¼ cup granulated sugar, 55 grams
- ⅓ cup melted vegan butter, or coconut oil or ghee
- 1 tbsp oat milk
- 1 tbsp cinnamon, for topping
- 2 tbsp granulated sugar, for topping
How to make the dough for these gluten free snickerdoodles
- Whisk together the almond flour, cream of tartar, baking powder and salt.
- Add in the sugar and whisk again, then add in the melted butter and oat milk and stir until a dough forms. Put this in the fridge to chill.
- Preheat the oven to 350F.
- In a small dish, mix together the sugar and cinnamon for coating.
- Portion the dough into either 4 large cookies or 8 small cookies, roll them into balls and coat generously with the cinnamon sugar.
- Bake the cookies on a parchment lined baking sheet at 350F for 15-16 minutes, or until they are spread and cracked.
- *Optional, use a cookie cutter or large glass to swirl around the outside of the cookies after the are done baking, this will help form them into perfect circles.
- Let cool fully before eating!
Looking for other holiday cookie classics?
I have a few! Here is the round-up of cookies for 2021:
And that’s everything for this vegan and gluten free snickerdoodle recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories, and I’m so excited to see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you!
Vegan & Gluten Free Snickerdoodles
Ingredients
- 1 cup almond flour densely packed, 116 grams
- ½ tsp cream of tartar
- 1 tsp baking powder
- ⅛ tsp salt
- ¼ cup granulated sugar 55 grams
- ⅓ cup melted vegan butter or coconut oil or ghee
- 1 tbsp oat milk
- 1 tbsp cinnamon for topping
- 2 tbsp granulated sugar for topping
Instructions
- Whisk together the almond flour, cream of tartar, baking powder and salt.
- Add in the sugar and whisk again, then add in the melted butter and oat milk and stir until a dough forms. Put this in the fridge to chill.
- Preheat the oven to 350F.
- In a small dish, mix together the sugar and cinnamon for coating.
- Portion the dough into either 4 large cookies or 8 small cookies, roll them into balls and coat generously with the cinnamon sugar.
- Bake the cookies on a parchment lined baking sheet at 350F for 15-16 minutes, or until they are spread and cracked.
- *Optional, use a cookie cutter to swirl around the outside of the cookies after the are done baking, this will help form them into perfect circles.
- Let cool fully before eating!
Wow these look delicious! Gonna have to try 🙂 just have to buy some cream of tartar
Wow these look delicious! Gonna have to try 🙂 just have to buy some cream of tartar.
Haha it’s ok to omit if you must – it just makes the flavor!
Can’t wait to make these! Is there a baking time difference between the 4 large or 8 small cookies?
I haven’t noticed a major difference, but I recommend checking the smaller cookies about 2 minutes earlier!
Do you flatten the cookies before putting them in the oven? Thanks!
You shouldn’t need to! They will spread significantly
Is there a flour alternative I can use, I have a nut allergy! Thanks!
It doesn’t hold as well, but coconut flour is your next best bet!
these were delicious!!!! so easy to make too, definitely will be making again 🙂
So glad you liked them!