Vegan Gluten Free Snickerdoodles are a whole food plant-based version of the classic snickerdoodle cookie. Soft and chewy, these cookies are a delicious holiday treat.
Mmm snickerdoodles. Snickerdoodles are a classic winter cookie. Usually snickerdoodles have tons of eggs and butter and are covered with cinnamon and sugar, but not this recipe, friends! These Vegan Gluten FreeSnickerdoodles are incredibly healthy!
If you can't tell by the large number of dessert recipes I have on this blog, I love to bake! There's something so life-giving about spending time in the kitchen making delicious treats. Plus, I have a huge sweet tooth!
One of my favorite things about baking though, is that I can invite friends to bake with me! I had so much fun with my friend Sam making these cookies. She's a maple syrup expert and helped me pick out the perfect bottle of maple syrup for this recipe. She did most of the mixing (the hardest part!). And she was her beautiful self.
It's that time of year where spending time with people is that much more meaningful -- so I encourage you to bake these with a friend and enjoy!
Snickerdoodles are different from sugar cookies in that you use cream of tartar. Regular sugar cookies don't have cream of tartar.
The name suggests that cream of tartar isn't vegan, but I'm happy to say that cream of tartar is completely vegan. It is just a chemical of sorts, similar to baking powder or baking soda. The scientific name is potassium bitartrate.
When baking, what we should care about is what cream of tartar actually does. And the answer is that it makes sooooffft cookies. It also provides a slight tang.
Bottom line: snickerdoodles = sugar cookies + cream of tartar.
These snickerdoodles mimic a traditional snickerdoodle recipe pretty closely, but healthier! First, the cookie dough:
Step 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2. In a small bowl, mix the date sugar and cinnamon for the cinnamon coating. Set aside.
Step 3. In a large bowl, whisk the date sugar, nut butter, maple syrup, flaxseeds, and vanilla.
Step 4. Add the oat flour, cream of tartar, cinnamon, baking soda, and salt. Stir until a dough is formed.
Step 5. Scoop two-tablespoon-sized balls and shape into spheres. Place on the baking sheet and use a wet hand to flatten.
Step 6. Sprinkle the cinnamon sugar mixture onto each cookie.
Step 7. Bake for 13-15 minutes, until the cookies are set. Remove from the oven and let cool. Serve and enjoy!
Jesus, thank you for new ingredients and flavor experiments. Relieve any worries or anxieties we have about food and let us enjoy the food we make. Amen.
In the mood for some more Christmas cookies? Try these next:
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Vegan Gluten Free Snickerdoodles are a whole food plant-based version of the classic snickerdoodle cookie. Soft and chewy, these cookies are a delicious holiday treat.
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