1-Bowl Snickerdoodle Cookies (Vegan + GF)
User Reviews
4.5
68 reviews
Excellent
1-Bowl Snickerdoodle Cookies (Vegan + GF)
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These 1-Bowl Snickerdoodle Cookies are vegan and gluten-free, combining vegan butter, almond flour, gluten-free flour blend, and warming cinnamon. The dough is mixed in one bowl and rolled in a cinnamon-sugar coating before baking, resulting in a soft, tender cookie with a characteristic cinnamon flavor and slight tang from optional cream of tartar.
Description
The recipe uses vegan butter and aquafaba (or pumpkin purée or egg) as binders, sweetened with coconut or cane sugar. Baking powder and optional cream of tartar provide leavening and a gentle tang reminiscent of classic snickerdoodles. The gluten-free flour blend and almond flour create a tender, soft texture.
After mixing in one bowl, the dough is chilled if needed to achieve moldability, then rolled in a cinnamon-sugar coating before baking to create a slightly crisp exterior with a soft interior. Variations in sugar and flour can adjust softness and texture.
This recipe allows for several substitutions in butter and egg replacements and can be prepared ahead of time to refrigerate the dough before baking. The cookies offer a plant-based take on a traditional cinnamon-spiced cookie with a delicate crumb.
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Ingredients
COATING
- 2 Tbsp coconut sugar or organic cane sugar
- 1/2 tsp ground cinnamon
COOKIES
- 1/2 cup vegan butter 1/2 cup = 1 stick // or sub dairy butter if not vegan // we prefer Earth Balance, Miyoko’s*, or organic cultured dairy butter, softened
- 1/2 cup coconut sugar sub up to half the sugar w/ stevia, or organic cane sugar
- 3 Tbsp aquafaba (liquid from a can of chickpeas // not whipped), or 3 Tbsp (45 g) pumpkin purée*, or 1 small chicken egg (we liked aquafaba best)
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp cream of tartar (optional adds tanginess — if you don’t have, omit)
- 1 ¼ tsp ground cinnamon
- 1/4 tsp salt sea salt
- 1 ⅓ cups gluten-free flour blend if not gluten-free, sub all purpose flour but use less as it's drier and more absorbent
- 1 ¼ cup almond flour (not almond meal)
- 2 Tbsp cornstarch cornstarch yields slightly fluffier texture, or arrowroot starch
Instructions
- Preheat oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
- Prepare the coating for later by adding coconut sugar or organic cane sugar and cinnamon to a small bowl and mixing to combine. Set aside.
- Add softened butter of choice to a large mixing bowl and beat until creamy and smooth — about 1 minute.
- Add sugar of choice and mix on medium speed until fluffy and light — about 1 minute. Then add chickpea brine (aquafaba, or other egg substitute) and vanilla and mix again, scraping down sides as needed.
- Add baking powder, cream of tartar (optional), ground cinnamon, and sea salt, and blend to combine. Then add gluten-free flour blend, almond flour, and cornstarch or arrowroot and stir with a wooden spoon until the ingredients are combined.
- The dough should be thick and almost difficult to mix at this point. If too soft, add 1 Tbsp gluten-free flour blend and almond flour at a time until a thick, moldable dough is formed. Then cover and transfer dough to the refrigerator. Optional: Chill dough for 30 minutes, which helps yield a slightly more well-formed cookie (we tested it both ways and both work well).
- Use a cookie scooper (like this one) or Tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. The dough will still be soft, so be gentle. Roll in the cinnamon-sugar topping and arrange on the parchment-lined baking sheets. Press down gently with the palm of your hand or a glass to smash slightly.
- Bake for 10-12 minutes, or until slightly golden brown and expanded (some cracks are normal — they won't expand a ton). Remove from the oven and let cool on a baking sheet for 10 minutes. Then enjoy!
- Once cooled, store leftover cookies covered at room temperature for 3-4 days, or in the freezer up to 1 month.
Notes
- When using Miyoko’s vegan butter, half a package equals 1 stick; adjust the quantity if batch sizes change.
- Reducing sugar with stevia softens cookies; add more gluten-free flour, almond flour, or cornstarch to thicken dough as needed.
- Aquafaba yielded best texture among tested egg substitutes; pumpkin purée or egg worked but changed texture and flavor.
- Cream of tartar is optional but adds traditional tanginess to the cookies.
- DIY or store-bought 1:1 gluten-free flour blends can be used; results may vary with other mixes.
- Recipe is untested with all-purpose flour; use less and expect differences in texture.
- Dough can be refrigerated 2-3 days ahead; allow to rest at room temperature 30 minutes before baking.
Nutrition Information
Show Details
Serving
1cookies
Calories
158
(8%)
Carbohydrates
18.8g
(6%)
Protein
2.3g
(5%)
Fat
8.5g
(13%)
Saturated Fat
3.9g
(20%)
Polyunsaturated Fat
0.94g
(6%)
Monounsaturated Fat
2.48g
(12%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
86mg
(4%)
Potassium
66mg
(1%)
Fiber
1.4g
(6%)
Sugar
7.1g
(14%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
34mg
(3%)
Iron
0.42mg
(2%)
Nutrition Facts
Serving: 18(cookies)
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1cookies | |
| Calories | 158 | 8% |
| Carbohydrates | 18.8g | 6% |
| Protein | 2.3g | 5% |
| Fat | 8.5g | 13% |
| Saturated Fat | 3.9g | 20% |
| Polyunsaturated Fat | 0.94g | 6% |
| Monounsaturated Fat | 2.48g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 86mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1.4g | 6% |
| Sugar | 7.1g | 14% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 0.42mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
68 reviews
Excellent
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