Learn how to make the absolute BEST Vegan Gluten-free Snickerdoodles ever! They are so buttery, moist and delicious with the classic cinnamon sugar taste and crackle top, yet are gluten-free, oil-free, made in 1 bowl and in 25 minutes!
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VEGAN GLUTEN-FREE SNICKERDOODLES
It’s exciting to be sharing these Vegan Snickerdoodles with you today because it took me 4 trials to get them the way I wanted, as you all saw since I was sharing my testing trials in my Instagram stories and on Facebook. They really are the best vegan snickerdoodles you’ll ever have, shoot, best ever!
The most amazing part of these cookies is the fact that they taste so legit, yet are:
gluten-free, vegan, grain-free, oil-free and just 8 ingredients! The most challenging thing about baking my recipes in a lot of cases, is achieving optimal results, in taste, texture and appearance, all at 8 ingredients. That’s often why I have to trial multiple times. It would be a lot easier if I could do 9 or 10 ingredients, LOL.
THE BEST VEGAN SNICKERDOODLES
I wanted them to spread and crackle and look just like traditional snickerdoodles I used to get at bakeries. After much experimentation with flours and liquids and ratios, I finally got it. I tell you what, it is not easy to get a cookie the way you want it all the time, especially a snickerdoodle without using any butter, oil or nut butters! I was quite frustrated, but I kept on until I nailed these vegan snickerdoodles. The almond flour is the special ingredient here.
HOW DO YOU MAKE VEGAN OIL-FREE SNICKERDOODLES?
To make these vegan gluten-free snickerdoodles, you only need 10-15 minutes of prep and 1 bowl, that’s it.
First, gather these 8 ingredients:
- blanched almond flour
- tapioca starch/flour
- baking powder
- cream of tartar
- pure cane sugar
- maple syrup
- vanilla extract
Next, whisk your dry ingredients, then add the syrup and vanilla to the same bowl and stir until thick.
Roll into balls and coat into the cinnamon sugar mixture.
Place the balls onto the lined pan. Flatten them and bake at 375°F for 10 minutes until golden and they should have puffed up and slightly crackled.
WHY DO YOU ADD CREAM OF TARTAR TO SNICKERDOODLES?
The reason for cream of tartar is for that classic subtle tang that the classic snickerdoodle cookie has. It is what sets them apart from just a sugar cookie. This is one reason I’ve always loved these cookies because they have that taste. So, naturally, these vegan oil-free snickerdoodles need it too. It also helps the baking powder react, so don’t omit!
OTHER VEGAN COOKIE RECIPES TO TRY:
- Vegan Sugar Cookies
- 5 Ingredient Almond Butter Chocolate Chip Cookies
- Vegan Thin Mints
- Dark Chocolate Molasses Cookies
- Vegan Old-Fashioned Iced Oatmeal Cookies
- Best Vegan Gluten-free Chocolate Chip Cookies
- Vegan Almond Butter Blossoms
- Grain-free Chocolate Coconut Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- 4 Ingredient Peanut Butter Cookies
- Vegan Double Chocolate Espresso Almond Cookies (my all-time favorite cookie)
Vegan Snickerdoodles (Gluten-free, Oil-free)
- 2 1/4 cups (252g) superfine blanched almond flour (please weigh for accurate results!)
- 6 tablespoons (48g) tapioca starch/flour
- 3 tablespoons (36g) pure cane sugar
- 1 1/2 teaspoons baking powder
- 1/4 + 1/8 teaspoon cream of tartar
- 1/4 + 1/8 teaspoon salt
- 1/2 cup + 2 tablespoons (200g) pure maple syrup
- 2 1/4 teaspoons vanilla extract
Cinnamon Sugar coating
- 6 tablespoons (72g) pure cane sugar
- 1 tablespoon + 3/4 teaspoon ground cinnamon
- Please do not ask to sub the almond flour, as you can see, it is the main ingredient. With no oil or butter in this recipe, it is the very source of moisture and buttery flavor. It simply will not work with any sub.
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
- Preheat the oven to 375°F and line 2 sheet pans with parchment paper.
- To a large bowl, add the almond flour, tapioca, sugar, baking powder, cream of tartar and salt and whisk very well, making sure to break up lumps from the almond flour.
- To the same bowl, add the syrup and vanilla and stir with a spoon for several minutes until it all comes together into a thick, somewhat sticky batter. Keep stirring and pressing the mixture with the back of the spoon until this happens.
- To a small bowl, add the sugar and cinnamon for the coating and whisk well.
- With the batter, form balls using 1 1/2 tablespoons worth of the cookie dough. If you would like larger cookies, then use 2 tablespoons worth of dough. Roll into tight balls with your hands. The batter, if you weighed everything correctly, should be somewhat sticky, but you SHOULD be able to roll into balls. If it is too sticky to roll into balls, place in the fridge for 15 minutes or so.
- Place each ball in the cinnamon/sugar mixture and rotate it several times to really coat them well. Add them to the pan 2 inches apart. I got 18 cookies (9 on each pan). Depending on how big you make them you may get more or less.
- Press each cookie down between 1/4 to 1/2 inch, making sure the whole cookie is pressed down evenly. Pressing them down properly is what will help them crackle as they bake and spread.
- Bake 1 pan at a time. (While the first pan cools, bake the 2nd one) Bake for 10 minutes. They should have puffed up and slightly crackled, that is when they are done. I found 10 minutes to be perfect.
- Leave them to cool on the pan 10 minutes, then transfer to cool another 10 minutes. They will flatten back out a bit as they cool. These cookies do finish cooking as the cool in the insides, so I would wait before eating one until they are cooled, or they will seem a bit underdone still in the middle. They will fluff up on the inside more as they cool. They should have a crispy edge with a moist and soft, chewy center. Store sealed in a container.
I use Bob's "superfine" blanched almond flour.