• Skip to main content
  • Skip to primary sidebar
Veggies Don't Bite
menu icon
go to homepage
  • St. Patrick's
  • Recipes
  • Shop
  • Resources
  • Portfolio
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • St. Patrick's
    • Recipes
    • Shop
    • Resources
    • Portfolio
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home ▸ Vegan Desserts

    Easy Vegan Gluten-Free Snickerdoodles

    Last modified: October 5, 2022. Originally posted: October 24, 2020 By Sophia DeSantis

    As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    Overlay text on cookies with a photo of a pile of snickerdoodles
    Top view of snickerdoodle cookies on a grey plate
    Collage of snickerdoodles being made and then baked with overlay text

    These vegan snickerdoodles are absolutely delicious and gluten-free. They have that signature tang and soft chewy texture everyone loves!

    Grey plate with snickerdoodle cookies in front of a glass jar of milk
    Click here to subscribe

    I love a good cookie, especially easy ones. I wasn't sure I could replicate traditional snickerdoodles to tick all my boxes, but my efforts were successful! I can't believe how simple and fast these come together!

    Ingredients

    These easy vegan snickerdoodles are made from the following:

    • Almond flour
    • Oat flour 
    • Cane sugar 
    • Cream of tartar
    • Apple sauce
    • Seasonings
    Different colored bowls filled with ingredients for snickerdoodles

    How To Make Vegan Snickerdoodles

    The hardest part of making these cookies is not eating them all up at once!

    1. Whisk dry ingredients.Glass bowl with flour and a whisk in it.
    2. Mix in everything else.Raw snickerdoodle dough in a glass bowl
    3. Form dough into balls and coat.Ball of raw snickerdoodle dough in a bowl of cinnamon sugar coating
    4. Put on a parchment lined cookie sheet.Cookie sheet with raw balls of snickerdoodles ready to be baked
    5. Bake.Cookie sheet with baked snickerdoodle cookies on it
    6. Serve!Top view of snickerdoodle cookies on a grey plate

    Tips and tricks

    Use these helpful hints to get the best results:

    • For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
    • If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
    • Use parchment paper to line your cookie sheet for easy removal of cookies. Parchment also helps crisp the cookie for that perfect outer texture
    • Use gluten-free oat flour to make these gluten-free.
    • Bake for time directed only, they will seem a little under baked but they cook more as they cool, so if you over-bake they will not be as airy and soft. You want them just beginning to golden at the edges.
    • You can use another sugar of choice like coconut sugar but the flavor will come out a little different.
    • You can add 1 teaspoon of cinnamon to the dough too if you want a bigger cinnamon flavor.
    • These cookies should be stored in an airtight container at room temperature. They’ll stay fresh for 2-3 days.

    Common Questions

    What are snickerdoodles?

    Snickerdoodles are similar to sugar cookies, but with a couple key differences. The most obvious is that they are rolled in cinnamon. But there's also a special ingredient, cream of tartar, that gives them a distinct tang flavor, as well as the perfect chewy texture!

    Why are they called snickerdoodles?

    No one knows. Joking! But seriously the official origin is unclear. Some believe that the name comes from a messed up take on a German word, others think that it was a nonsensical word made up in New England. No matter where the name came from, I think we can all be thankful they exist!

    Can you freeze vegan snickerdoodles?

    Yup! Just let them cool, then seal them tightly in a freezer safe container. They'll keep in the freezer for up to three months. Just defrost at room temp before digging in!

    More Vegan Cookie Recipes

    Try these other vegan cookies next time you need a fix!

    • Healthy Vegan Peanut Butter Cookies
    • Vegan Gluten Free Oatmeal Raisin Cookies
    • The Best Vegan Chocolate Chip Cookies
    • Greek Butter Cookies
    • Healthy Peanut Butter Banana Oatmeal Cookies
    Click here to subscribe
    Grey plate with snickerdoodle cookies in front of a glass jar of milk

    Easy Vegan Gluten-Free Snickerdoodles

    Sophia DeSantis
    These vegan snickerdoodles are absolutely delicious and gluten-free. They have that signature tang and soft chewy texture everyone loves!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 8 mins
    Cook Time 12 mins
    Total Time 20 mins
    Course 30 Minutes or Less, Dessert
    Cuisine American
    Servings 12
    Calories 122 kcal

    Ingredients
     
     

    • 1 ¼ cups fine ground almond flour
    • ¼ cup oat flour , gluten-free if needed
    • ½ cup cane sugar , see note
    • 1 ½ teaspoons cream of tartar
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • 5 tablespoons apple sauce
    • 2 teaspoons vanilla extract

    For coating:

    • 2 tablespoons cane sugar
    • 1 ½ teaspoons cinnamon , see note

    Instructions
     

    • Preheat oven to 350 F/ 175 C.
    • Put flours, sugar, cream of tartar, baking soda, and salt in a bowl. Whisk well to remove clumps and combine.
    • Make a well in the middle and add apple sauce and vanilla.
    • Stir to get everything mixed well.
    • Mix coating ingredients in a separate bowl.
    • Form dough into balls and roll in sugar mixture. It will be a touch sticky but goes away once you roll them.
    • Put on a parchment lined cookie sheet.
    • Bake for 11-12 minutes. They will seem a little under baked but they cook more as they cool, so if you overbake they will not be as airy and soft. You want them just beginning to golden at the edges.
    • Serve!

    Notes

    • You can use another sugar of choice like coconut sugar but the flavor will come out a little different.
    • You can add 1 teaspoon of cinnamon to the dough too if you want a bigger cinnamon flavor.
    • This makes 12 cookies, serving size is 1 cookie.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 122kcalCarbohydrates: 16gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 133mgPotassium: 76mgFiber: 2gSugar: 11gCalcium: 28mgIron: 1mg

    Nutrition and metric information should be considered an estimate.

    Never miss a recipe!Sign up here and get a FREE quick and easy meal guide!
    A photo of a signature saying Sophia with a blueberry as the letter O
    « Easy Vegan Chocolate Truffles
    Healing with Food »

    Reader Interactions

    Comments

      Questions or comments? Let me know below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sarah

      November 19, 2020 at 1:31 am

      I used to make your chocolate chip cookies (more than) weekly! But since I discovered this recipe...oh boy!! These are to die for!!!

      Reply
      • veggiesdontbite

        November 20, 2020 at 9:11 pm

        This makes me so happy! It's always good to switch it up!

        Reply
    2. Eve-Marie

      November 06, 2020 at 9:47 am

      Hi - you said you put precise weights but I’m not seeing them?? Can’t wait to make this! Thanks!

      Reply
      • veggiesdontbite

        November 07, 2020 at 10:23 am

        Hi!! If you go to the recipe card and click on metric, it switches over to the weights!

        Reply
    3. Chelsee Lee

      October 28, 2020 at 7:02 am

      Snickerdoodles are an all-time favorite in our house and these ones came out perfect!

      Reply

    Primary Sidebar

    Hi, I’m Sophia and I love food. As a food photographer, plant-based recipe creator, and client-centered health coach, I focus on helping people feel empowered instead of overwhelmed when it comes to overall health and wellness. Let me help you eat more plants!

    More about me →

    Click here to subscribe

    Vegan St. Patrick's Day

    • Healthy Vegan Cottage Pie Recipe
    • Vegan Colcannon Potatoes
    • Healthy Vegan Shamrock Shake
    • Vegan Stuffed Cabbage Rolls

    Trending Recipes

    • World's Best Greek Vegan Spanakopita
    • The Best Creamy Vegan Oatmeal Recipe
    • Easy Vegan Meal Plan For a Week
    • How to Make a Thick Vegan Smoothie Bowl
    Cookbook cover with a burrito, burger and fries on a white table with a black background

    Amazon | Barnes & Noble

    Footer

    ↑ back to top

    Logos of websites that listed places this site has been featured

    About

    • About Me
    • Privacy Policy
    • Terms of Use
    Click here to subscribe

    Contact

    • Contact
    • Work with me
    • Press

    Copyright © 2013-2023 Veggies Don't Bite