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Gluten Free Vegan Snickerdoodles - These EASY, egg, dairy and gluten free snickerdoodles are perfectly soft, chewy and spicy-sweet! Made from simple, pantry-essential ingredients, only 120 calories and SO tasty! | Foodfaithfitness | #Glutenfree #Vegan #Healthy #Dairyfree #Eggfree

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 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 25 minutes
Servings 16 Cookies
Calories 127kcal
Author Taylor


  • 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. **


*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.


Calories: 127kcal | Carbohydrates: 17.4g | Protein: 1.7g | Fat: 5.9g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.7g | Cholesterol: 12.4mg | Sodium: 39.4mg | Potassium: 1.5mg | Fiber: 1.2g | Sugar: 9.8g | Vitamin A: 175IU | Calcium: 6mg | Iron: 0.7mg