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
- cinnamon
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!
MORE 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)
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Snickerdoodles (Gluten-free, Oil-free)
Ingredients
- 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
NOTE
- 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.
NOTE
- 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.
Instructions
- 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.
Is there any nutritional information for this recipe? I have a family member who is on a low potassium, low phosphorus, low salt diet aka kidney diet This recipe might be good for someone on a kidney diet but I’m not sure.
Easy to make with just one bowl, a whisk, and a spoon! So melt-in-your-mouth delicious!
That is wonderful, so glad they were a hit Rebecca!
Great recipe! Made for the first time today and my entire family loved them. Thank you!
So happy to hear that!
Easy to make and they came out just as described. The taste is just like a classic snickerdoodle.
Yay, thank you Tracie!
I am new to the gluten free vegan arena of life. My daughter in law is vegan/gluten free due to severe food allergies. I am learning and trying many things. This recipe is my first true success. Thank you!!!I look forward to trying more recipes.
So glad you loved these, yay, thank you Donna!
These snickerdoodles are great! I used 3/8 c maple syrup, which was sweet enough for me. You can’t tell they have no butter in them.
Thank you for a great recipe.
So happy you enjoyed them Mary!
Oh my happy taste buds! This recipe was delicious and my husband asked for me to make some more! I would appreciate seeing nutritional information such as amounts and type of fat content, fiber, added sugar, natural sugars, and protein. These are nutrient dense and these details help us balance our healthy choices.
THANK YOU BRANDI for another winner😊recipe.
Man, I love these! I’m a Snickerdoodles fan. There was this little restaurant near me that made these cookies and they just closed. Oh my these cookies are so much better! This will be a stable in my house.
Yay thank you Irene!
Was looking for a sugar cookie that was vegan and gluten free. Your recipe hit the spot!!!!!! Made them with cinnamon sugar for a snickerdoodle cookie and they were great also!👍 Used blue diamond superfine almond flour bc that’s what I had. Cookies turned out great 😊
So happy you loved these Snickerdoodle cookies 🙂
These cookies were a real hit in my family……everyone loved them. This is a recipe I really need to double!! I think next time I won’t press them down quite so flat. Thanks for the very tasty recipe I will be making again and again.
Woah!! Beware, these are a taste sensation and highly addictive, I don’t think I’ve ever tasted a better cookie!!! Thank you for your recipes! You are literally sensational at what you do
Wow that is one of the sweetest comments ever, thank you so much Deborah!!
I have a family member that cannot have almond flour due to food sensitivities, what other gluten free flour would you recommend?
Hi Angie, unfortunately since almond flour is the main ingredient, these just will not work with the almond flour. It is what makes them moist, buttery and give the texture. So sorry! It can’t be replaced since it’s the main ingredient.
What about another nut flour, like cashew flour?
Never tried it, not sure!
Love these cookies! My non-vegan friends love these cookies too. Since I started baking vegan cookies, your recipes seem to turn out the best. They bake up like a typical cookie, and taste as good, but don’t have the oil and eggs we are trying to avoid.