Vegan Snickerdoodle Cookies that are soft, chewy, and so easy to make! These cinnamon sugar coated classics are gluten free, paleo, and free from refined sugars! They make a great holiday cookie that will be loved by everyone.
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Why You’ll Love This Recipe
- Vegan and Paleo - This snickerdoodle recipe is both vegan and paleo making it a great healthier version of classic snickerdoodle cookies without sacrificing any of the flavor!
- 30 minute (or less!) cookie recipe - These cookies will be done in no time with just a couple simple steps!
If you love quick and easy baked goods as much as we do; give these Paleo Pumpkin Chocolate Chip Muffins or these Paleo Shortbread Pecan Cookies a try! They are also great for holiday baking.
- No refined sugars - These cookies are sweetened with pure maple syrup and rolled with a cinnamon and maple sugar coating with no refined sugars included!
All of our paleo baked goods are made without refined sugars; these Magic Cookie Bars and this Double Chocolate Chip Banana Bread are some of our favorites!
- Soft and delicious - Snickerdoodle cookies that are soft, delicious, and perfect for holiday baking OR to enjoy with your coffee as a delicious breakfast cookie - and if you haven’t tried this, I highly recommend!
Ingredients Needed
Ingredient Notes
- Blanched Almond Flour - Be sure you are using blanched almond flour with the skins removed and NOT almond meal.
- Tapioca Flour - this is often labeled as tapioca starch as well!
- Baking Powder - Aluminum-free baking powder is a great vegan option, or you can make an easy homemade paleo baking powder using only baking soda, cream of tartar, and tapioca flour/starch.
- Cashew Butter - This can also be substituted with almond butter, however, I love the subtle flavor and creaminess that the cashew butter provides.
- Maple or Coconut Sugar - Either of these sugars is great for this recipe, though coconut sugar will make the cookies a bit darker than using maple sugar. Another option is Organic Evaporated Cane Syrup or Organic Cane Sugar but if you are very strictly paleo, you’ll want to stick with maple or coconut sugar.
How To Make This Recipe: Step by Step
- In a medium sized bowl add all dry ingredients for the cookies; almond flour, tapioca flour, and baking powder.
- Add in the wet ingredients and mix well. Note - the dough will be very thick.
- Using a 1 tbsp cookie scoop, scoop the dough into 16-18 evenly sized cookie dough balls and set aside on a parchment paper lined cookie sheet.
- In a small bowl add the cinnamon and maple or coconut sugar and use a fork to mix.
- Roll the dough balls between your hands and, one cookie at a time, roll in the cinnamon sugar mixture ensuring to coat the cookie completely and place the cinnamon sugar coated cookie dough balls back on the baking sheet 2 inches apart.
- Use your hand to gently press the dough balls down and flatten slightly.
- Bake the cookies at 350F for 11-12 minutes until the cookies are set and very lightly browned on the edges and bottom. The cookies will be very soft coming out of the oven so allow them to cool for 5-10 minutes before transferring to a cooling rack and enjoy!
Recipe FAQ’s
What’s the best way to store these cookies?
These cookies are best stored in an airtight container on the counter for up to 4 days and can be stored for longer in the refrigerator.
Can these snickerdoodles be frozen?
Yes! These cookies can be frozen, after cooling completely, for up to three months in an airtight container.
Can I substitute almond flour for another gluten-free flour?
No. I never recommend substituting one gluten free flour for another in a recipe, unless it specifically states that it has been tested. In general, most gluten free flours can not be substituted in a one to one ratio.
More Paleo Holiday Recipes
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📖 Recipe
Vegan Snickerdoodle Cookies
Vegan Snickerdoodle Cookies that are soft, chewy, and so easy to make! These cinnamon sugar coated classics are gluten free, paleo, and free from refined sugars! They make a great holiday cookie that will be loved by everyone.
Ingredients
- 2 ¾ cups blanched almond flour
- ¼ cup tapioca flour
- ¼ tsp baking powder see notes
- ¼ cup coconut oil melted
- ⅓ cup cashew butter
- ½ cup pure maple syrup
- ⅛ tsp vanilla
Cinnamon Sugar Coating
- 3 tbsp maple sugar
- 2 tsp cinnamon
Instructions
- In a medium sized bowl add all dry ingredients for the cookies; almond flour, tapioca flour, and baking powder.
- Add in the wet ingredients and mix well. Note - the dough will be very thick.
- Using a 1 tbsp cookie scoop, scoop the dough into 16-18 evenly sized cookie dough balls and set aside on a parchment paper lined cookie sheet.
- In a small bowl add the cinnamon and maple or coconut sugar and use a fork to mix.
- Roll the dough balls between your hands and ,one cookie at a time, roll in the cinnamon sugar mixture ensuring to coat the cookie completely. Then place the cinnamon sugar coated cookie dough balls back on the baking sheet 2 inches apart
- Use your hand to gently press the dough balls down and flatten slightly.
- Bake the cookies at 350F for 11-12 minutes until the cookies are set and very lightly browned on the edges and bottom. The cookies will be very soft coming out of the oven so allow them to cool for 5-10 minutes before transferring to a cooling rack and enjoy!
Notes
Ingredient Notes
- Be sure you are using blanched almond flour with the skins removed and NOT almond meal.
- Tapioca Flour is often labeled as tapioca starch as well!
- Aluminum-free baking powder is a great vegan option, or you can make an easy homemade paleo baking powder using only baking soda, cream of tartar, and tapioca flour/starch.
- Cashew butter can also be substituted with almond butter, however, I love the subtle flavor and creaminess that the cashew butter provides.
- Coconut Sugar can also be substituted for the maple sugar, it will just make the cookies a bit darker than using maple sugar. Another option is Organic Evaporated Cane Syrup or Organic Cane Sugar but if you are very strictly paleo, you’ll want to stick with maple or coconut sugar.
- These cookies are best stored in an airtight container on the counter for up to 4 days and can be stored for longer in the refrigerator.
- These cookies can be frozen, after cooling completely, for up to three months in an airtight container .
- The almond flour can not be substituted. I never recommend substituting one gluten free flour for another in a recipe, unless it specifically states that it has been tested. In general, most gluten free flours can not be substituted in a one to one ratio.
Nutrition
Calories: 190kcalCarbohydrates: 15gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 8mgPotassium: 54mgFiber: 2gSugar: 8gVitamin A: 1IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Did you try this recipe?Leave a comment below and let me know on instagram @theprimitivedish!
My littles and I baked these during the holidays. We shared them with neighbors - and they all loved them. They were super soft and moist. I wasn’t sure what the end result would taste like because I normally bake the old fashioned way with all the not so healthy ingredients, but I was super pleased with the taste and texture. Some of the GF baked goods I’ve tried are super dry and grainy, but these were the complete opposite!