Gluten-Free Vegan Snickerdoodles
User Reviews
5
Gluten-Free Vegan Snickerdoodles
Description
Gluten-Free Vegan Snickerdoodles combine oat flour with traditional leavening agents like cream of tartar and baking soda, along with xanthan gum, to mimic the structure of classic snickerdoodle cookies. The inclusion of vegan butter and vanilla contributes richness and aroma. After mixing the wet and dry ingredients carefully to avoid overmixing, the dough is chilled for an hour to firm up, which helps the cookies keep their shape and develop a tender crumb. The finishing touch is rolling the dough balls in cinnamon sugar before baking at 370°F to create a lightly crisp exterior with a soft, chewy interior.
The method involves beating sugar with vegan butter until creamy, folding in the vanilla and wet leavenings before gradually adding the dry mix. Rolling the chilled dough in cinnamon sugar adds a distinct spice and sweetness at the surface, characteristic of snickerdoodles.
This vegan and gluten-free version maintains the traditional snickerdoodle taste through skillful ingredient substitutions and controlled mixing.
Ingredients
- 1 3/4 cups oat flour (193g) Click to see how to make your own!
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon + 1/8 teaspoon xanthan gum vegan
- 1/4 teaspoon salt
- 3/4 cup raw cane sugar divided
- 6 tablespoons vegan butter softened at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1/2 tablespoon avocado oil (or another neutral-flavored oil)
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, whisk together the oat flour, cream of tartar, baking soda, xanthan gum, and salt. Set aside.
- In a large bowl, use an electric hand mixer to beat 1/2 cup + 3 tablespoons of the sugar (reserving 1 tablespoon for later) and the softened vegan butter until smooth and creamy. Stir in the vanilla extract. Do not beat.
- In a small bowl, whisk together the water, avocado oil, and baking powder until frothy. Add this mixture to the creamed butter and sugar. Beat on high speed until just combined, about 20 seconds. Avoid overmixing to prevent incorporating too much air into the dough.
- Gradually stir the dry ingredients into the wet mixture until well combined. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1 hour.
- Preheat your oven to 370°F and line two baking sheets with parchment paper or silicone baking mats. In a shallow plate, mix the reserved 1 tablespoon of sugar with the cinnamon.
- Roll the chilled dough into slightly heaping 1-tablespoon-sized balls (a cookie scoop works well for this). Roll each ball in the cinnamon-sugar mixture until fully coated. Place the coated dough balls onto the prepared baking sheets, spaced about 2 inches apart. Do not flatten the dough balls.
- Bake in the preheated oven for 10 to 11 minutes, or until the tops are just set but the cookies remain thick. Be careful not to overbake. They will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes, then gently transfer them to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Cookies
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 17.4g | 6% |
| Protein | 1.7g | 3% |
| Fat | 5.9g | 9% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1.7g | 9% |
| Cholesterol | 12.4mg | 4% |
| Sodium | 39.4mg | 2% |
| Potassium | 1.5mg | 0% |
| Fiber | 1.2g | 5% |
| Sugar | 9.8g | 20% |
| Vitamin A | 175IU | 4% |
| Calcium | 6mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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