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A pile of vegan gluten-free snickerdoodles on a cooling rack.

Vegan Gluten Free Snickerdoodles

Print Recipe
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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 12
Calories 195
Author Elizabeth

Ingredients

  • ½ Cup Date Sugar
  • ½ Cup Cashew Butter
  • ½ Cup Maple Syrup
  • 1 Tablespoon Ground Flaxseeds
  • 1 Tablespoon Vanilla Extract
  • 1 ½ Cups Oat Flour
  • 1 Teaspoon Cream of Tartar
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt

Cinnamon Sugar Coating

  • 2 Tablespoons Date Sugar
  • 1 ½ Teaspoons Cinnamon

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In a small bowl, mix the date sugar and cinnamon for the cinnamon coating. Set aside.
  • In a large bowl, whisk the date sugar, nut butter, maple syrup, flaxseeds, and vanilla.
  • Add the oat flour, cream of tartar, cinnamon, baking soda, and salt. Stir until a dough is formed.
  • Scoop two-tablespoon-sized balls and shape into spheres. Place on the baking sheet and use a wet hand to flatten.
  • Sprinkle the cinnamon sugar mixture onto each cookie.
  • Bake for 13-15 minutes, until the cookies are set. Remove from the oven and let cool. Serve and enjoy!

Nutrition

Calories: 195kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 149mg | Potassium: 281mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 1mg