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–+ servings

Vegan & Gluten Free Snickerdoodles

I do not mess with the classics, so when I tell you these gluten free and vegan snickerdoodles are just as good as the original, I mean it. They are sugary, tangy, chewy and crispy all at once. The perfect dairy free and flour free Christmas classic.
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Prep Time:10 minutes
Cook Time:16 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: snickerdoodle
Servings: 4 large cookies

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!