Gluten Free Vegan Snickerdoodles

These EASY Gluten Free Vegan Snickerdoodles are perfectly soft, chewy and spicy-sweet! Made from simple, pantry-essential ingredients and SO tasty!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chilling 1

Total Time 25

Servings Cookies

Calories 127kcal

Author FoodFaithFitness

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. **
DEVOUR!

*Please weigh your flour to ensure accurate results.

**If your oven can't fit two cookie sheets at once, leave the unbaked dough in the fridge until ready to roll and bake.