These EASY Gluten Free Vegan Snickerdoodles are perfectly soft, chewy and spicy-sweet! Made from simple, pantry-essential ingredients and SO tasty!
PIN Gluten Free Vegan Snickerdoodles
Hi my name is Taylor and I am preparing for cookie season WAY WAY WAY too early.
But, I am also thinking that you’re PRETENDING to judge me, only because you feel like you should due to the fact that you’re seeing a vegan snickerdoodle recipe in OCTOBER but, really, on the inside, your cookie-loving inner SOUL is SO excited about EASY vegan cookies already happening in your real-person life.
Uh huh uh uh uh huh, these gluten free snickerdoodles? THEY ARE IT.
Can I be straight with you? I was kind of nervous to even attempt making a healthy snickerdoodle recipe because:
- I feel like they are one of the most-loved, most-eaten cookies in the entire galaxy and that you already probably think that your Grandma made the best ones ever.
I mean. She probably added a few cups of L-O-V-E and we all know that one cannot ever compete with Grandma-levels of love.
- I was that super-left-out, very-weird-girl who grew up in a family that didn’t really eat snickerdoodles during the holidays.
I never ventured into the buttery-vanilla-flavored-rolled-in-cinnamon-sugar-MAGIC that is a snickerdoodle.
Honestly, after sharing that I also never grew up on things like paleo pecan pie bars and healthy sweet potato casserole, I was surprised that you guys stuck around. Now after this confession, I’m starting to think your level of “Taylor Questioning” MIGHT be at a breaking point.
Stick with me.
Pretty please with cinnamon-sugar on top.
Good thing I have Mr. FFF who grew up “normally” and knows what all these traditional recipes are supposed to taste like.
Don’t worry. I also like him as a person and didn’t JUST marry him for his taste buds. Just FYI
When he popped one of these gluten free vegan snickerdoodles into his mouth, I sat and watched in anticipation, wondering what the verdict would be. Could a 27-year-old never-eaten-a-snickerdoodle-kinda person even COMPETE with Grandma style love?
His eyes LIT UP. I could SEE his taste buds SINGING as they were hit with the 1-2 PUNCH of spicy cinnamon and sugary sweetness dancing around with velvety-smooth vanilla undertones and soft and chewy MAGIC.
Cookie munching BLISS, VRY strong my internet friends.
If you are a person, like me, who <3 <3 <3 a cookie with A. a LITTLE crispy-edge-goodness that kinda crack just a little bit as your teeth sink through B. a PILLOWY-soft but also crazily chewy center, then you are going to want to become ONE with a pile of vegan snickerdoodle cookies.
I don’t even know what that would look like but just trust me on this.
They’re SRSLY simple, perfectly sweet and have this punchy cinnamon spice that kinda warms up the back of your throat, giving you all those grandma-holiday-feels in OCTOBER but, liike, you are not even 1% mad about it.
You might even have an Oprah moment and want to share the dairy free snickerdoodles love that you have experienced in your own life with EVERYONE.
Snickerdoodles for you! And you! And you!
But, if you wanna nix the sharing and be more like “NOPE. Cookies ALL for ME” I 100% would not judge you.
Your snickerdoodle secret is safe with me.
Other Recipes You Might Like:
Gluten Free Vegan Snickerdoodles
- 1 3/4 Cups Oat flour (GF if needed - 193g*) Click to see how to make your own!
- 1 tsp Cream of tartar
- 1/2 tsp Baking soda
- 1/2 + 1/8 tsp Vegan xantham gum (do not omit!)
- 1/4 tsp Salt
- 3/4 Cup Raw organic cane sugar, divided
- 6 Tbsp Vegan butter, softened to room temperature
- 1 tsp Vanilla extract
- 1 Tbsp Water
- 1/2 Tbsp Avocado oil (or other neutral flavored oil)
- 1/2 tsp Baking powder
- 1 tsp Cinnamon
- In a medium bowl, stir together the oat flour, cream of tartar, baking soda, xantham gum and salt.
- In a large bowl, using an electric hand mixer, beat together 1/2 Cup + 3 Tbsp of the sugar (reserving 1 Tbsp for later) and the butter until smooth and creamy. Add in the vanilla, but don't beat it.
- In a small bowl, whisk together the water, oil and baking powder until frothy. Add into the butter mixture and beat on high speed until just combined, about 20 seconds. Don't over-beat or you'll add too much air into the cookies.
- Stir the dry ingredients in until well combined. Cover the bowl with saran wrap. Chill the dough in the fridge for 1 hours.
- Once chilled, heat your oven to 370 degrees and line two baking pans with parchment paper or a silpat. Additionally stir together the remaining 1 Tbsp of sugar and the cinnamon in a shallow plate with sides.
- Roll the cookie dough into lightly heaping 1 Tbsp sized balls (I used a cookie scoop) and roll into the cinnamon/sugar mixture. Place onto the prepared pan,. Don't press them out at all.
- Bake until the top JUST feels set and the cookies are still very thick, about 10-11 minutes. Don't over bake as they firm up a lot once cooled. Let cool on the pan for 5 minutes and then GENTLY transfer to a wire rack to cool completely. **
FOR THIS RECIPE, I RECOMMEND:
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