5 from 12 votes
Gluten-Free Vegan Snickerdoodles
These Gluten-Free Vegan Snickerdoodles use oat flour and a mix of vegan butter, cream of tartar, xanthan gum, and baking soda to create tender, cinnamon-sugar coated cookies. The dough is chilled before baking to help maintain shape, resulting in cookies with a soft texture balanced by a crisp cinnamon-sugar exterior. The recipe relies on simple plant-based ingredients and a careful mixing process to achieve the classic snickerdoodle flavor and texture without eggs or gluten.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings:
16
Cookies
Calories:
127 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 16 Cookies
Amount Per Serving
Calories 127
% 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.