Snickerdoodles! (vegan + gluten-free)

173 comments

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Meet my favourite holiday cookie of 2014 – the vegan and gluten-free Snickerdoodle! I’ve been testing all kinds of Christmas cookies this year and I decided to pick the best of the bunch and share that recipe with you before the holidays. The humble-looking Snickerdoodle doesn’t get enough respect in my opinion; it’s often overshadowed by spicy gingerbread, decorated sugar cookies, and fancy flavoured shortbread, but I think that needs to end today! My favourite kind of Snickerdoodle is chewy with a crisp edge, craggy/textured/crinkly, and of course, rolled in cinnamon sugar. Oh yea. I can’t get enough of the doughy, cinnamon-y simplicity.

It’s been a goal of mine to make my vegan Snickerdoodle recipe gluten-free. I actually found that I prefer this version over the one with wheat flour that I posted on the blog 4 years ago; there’s just something so flavourful about the nutty, sweet, and buttery combo of oat flour and almond flour that I adore! Whenever you want your cookies to have a lovely chewiness to them (and light buttery flavour), add a bit of almond flour into the mix. A little bit goes a long way though. I made the mistake of making a shortbread cookie entirely out of almond flour and it was way too chewy/tacky (and stuck to the teeth!) – lesson learned. I’ll nail that shortbread recipe some day, but for now…snickerdoodles!

Other exciting things about this recipe:

1) Prep time = 15 minutes, Bake time = 10 minutes

Yes, that means you can be eating these bad boys in under a half hour!! Isn’t that what it’s all about?

2) Snickerdoodles make your house smell amazing. This is the perfect recipe to pop into the oven before guests arrive.

3) For the fat component, I used virgin coconut oil instead of vegan butter. I’m happy to say it worked great and meshed with the flavours so well! Thumbs up for healthier fat swaps.

One last thing. I experimented baking the dough as balls (image left, below) and also flattening with a fork (image right). When I flattened with a fork, the cookies came out quite flat and spread out (as you’ll see in most of the photos), but when I left the dough as balls they had a bit more thickness and lift to them and weren’t as spread out. I think I prefer not flattening them out – plus it saves an extra step too. Just an FYI. You can always try some rolled and some pressed with a fork and see which you prefer!

snickerdoodledough

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Snickerdoodles (vegan + gluten-free)

Vegan, gluten-free, soy-free

By

4.6 from 34 reviews
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Classic Snickerdoodles made vegan and gluten-free! These cookies are crispy around the edge, chewy in the middle, and coated in a cinnamon sugar. I KNOW. For a non-gf version, try my other Snickerdoodle recipe made with whole wheat pastry flour.

Yield
10-12 cookies
Prep Time
Cook time
Total Time

Ingredients:

Wet ingredients:
  • 1/2 tablespoon ground flax seed + 1 1/2 tablespoons water
  • 1/3 cup cane sugar (see note)
  • 1/4 cup virgin coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 tablespoon almond milk (optional, see directions)
Dry ingredients:
  • 1/2 cup + 1 tablespoon gluten-free oat flour*
  • 1/4 cup + 3 tablespoons almond flour (not almond meal)
  • 1/4 cup sorghum flour
  • 2 1/2 tablespoons arrowroot powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon fine grain sea salt
  • Pinch of cinnamon
Cinnamon sugar topping:
  • 1 tablespoon cane sugar
  • 1 teaspoon cinnamon

Directions:

  1. Preheat oven to 375F and line a baking sheet with parchment paper. In a small bowl or mug, mix the flax and water to make the flax egg. Set aside.
  2.  In a medium sized bowl stir together the sugar, melted coconut oil, and vanilla until incorporated. Add in the flax egg and stir until combined.
  3. In another bowl, whisk the dry ingredients together (oat flour, almond flour, sorghum flour, arrowroot powder, baking soda, cream of tartar, salt, and pinch of cinnamon). Add the wet mixture to the dry mixture and stir well. The dough will be very dry at first, but it will come together if you get in there with your hands and knead it a few times. Add the optional almond milk if your dough is too dry. You need to be able to form balls of the dough without it cracking, but you don't want it super wet either (or it will spread out too much when baking).
  4. Mix the cinnamon and sugar together in a small bowl. Take about 1.5 tablespoons of dough and roll into a ball. Roll in cinnamon sugar and place on baking sheet at least a couple inches apart. Repeat for the rest.
  5. Bake for 10-11 minutes. (I baked for 10 minutes and the edges were slightly crispy after cooling.) For a soft cookie, bake less time. For a crispy cookie bake longer. Cool for about 3 minutes on the baking sheet and then transfer to a cooling rack until completely cool.

Tips:

Tip: If you don't have store-bought oat flour you can make it at home. Simply add rolled oats into a high speed blender and blend on the highest speed until a fine flour forms. 2) I don't recommend subbing the cane sugar for coconut or Sucanat sugar - in my previous trials it came out too dry.

PS – See all my cookie and square recipes here!

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Contest Winner:

Congrats to Elicia K. for winning the big OSG Holiday Giveaway!! We have sent you an email to collect your info. Thank you for everyone who participated and gave us all kind of awesome flavour ideas for our tea! I would like one of each please.

We are gearing up for Adriana’s first Christmas and I can’t wait to experience it as a family of 3! I’m looking forward to a bit of downtime over the holidays too. While it’s been a great year, it hasn’t left me with much free time and I’m hoping to wind down and chill out with friends and family as much as possible to close out the year. And hockey, LOTS of hockey!!! hah. I’m not sure when I will be posting a recipe next, but if you’d like to see what we’re up to you can follow my weekly posts on the Baby blog until then (you can also follow @theglowspot and @ohsheglows on Instagram). And of course, take a peek at my recipe archives – there are about 500 vegan recipes to chose from.

Anyway, I’m really excited for 2015 and have some fun news coming your way in the New Year! I’m so thankful for your support this year, and every year. It’s definitely been a year I will never forget. I hope you all have an amazing holiday surrounded by family, friends, great food, and good cheer!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 173 comments… read them below or add one }

1 DessertForTwo December 17, 2014

yay! A cookie I can make for my gf and vegan friends! Thanks for all of your work recipe testing :)

Happy holidays!

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2 Laura @ Raise Your Garden December 18, 2014

Will make these for my sister……she loves snickerdoodles. Although her diet is somewhat complicated because of her numerous allergies and issues, most of the ingredients you use she can eat. This ingredient list is super impressive! Thanks for doing the “legwork’ for us =)

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3 Erica { EricaDHouse.com } December 17, 2014

Can you believe I didn’t have my first snickerdoodle until last year? I am SO HOOKED now. Can’t wait to try this recipe out!

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4 Sarah @ Pretty Simple Ideas December 18, 2014

In 30 minutes or less I can be eating these? Whoa. Marvelous fat swap you did with the butter….who’s not trying to save a few calories this time of year? I try to loose a few pounds before Christmas so I can “indulge” a bit more closer to the day. I mean, I want to start the New Year off right!

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5 Erin @ Erin's Inside Job December 17, 2014

I definitely like snickerdoodles, so this is well timed. My husband and I just moved into a new condo in Chicago over the weekend and I am so happy to have all my kitchen stuff back and settled. My first order of business is definitely some kind of cookie!

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6 Era December 17, 2014

Erin, I want to hop over to Chicago when you make the cookies!! :-) :-) Nice running into you here although I’m not surprised! Hope you guys are settling in and enjoying your new digs!!

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7 Christina @ The Beautiful Balance December 17, 2014

I absolutely love using oat flour and almond flour in recipes. These look incredible light and fluffy in spite of not having an AP flour in them! Pinned :)

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8 Brynn December 17, 2014

Snickerdoodles are my husband’s absolute favorite cookies! I can’t wait to make these for him and now I can enjoy them too!!

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9 Fliv December 29, 2014

My husband loves this dish like you

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10 Sonja December 17, 2014

Oh yesssss! I’ll try these yummi cookies for my girlfriends…and for me;-))
Thanks for sharing!

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11 Rose December 17, 2014

I can’t wait to try these! Is there something I can sub for sorghum flour? I don’t have any on hand.

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12 Sarah Elizabeth December 18, 2014

I’ve used brown rice flour and finely ground oat flour successfully in place of sorghum. Also, if you don’t need to keep this gluten-free, all purpose flour would work too (maybe even a gf all purpose flour if you have it!).

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13 Stephanie December 17, 2014

could you sub buckwheat flour for the sorghum or is it necessary to get the snickerdoodle texture right? sorghum does have a unique texture…

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14 Caitlin December 17, 2014

I am wondering a substitute for the sorghum, too. I was thinking of trying brown rice flour. I will let you know how it turns out if I whip some up tonight!

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15 Ella December 17, 2014

I’d love to know too! I have brown rice flour…

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16 Angela December 17, 2014

I would probably just try using 1/4 cup more oat flour! I haven’t tried it, but I think it would be fine. :) Rice flour might too – just watch out for a gritty texture – superfine might be the way to go.

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17 Stephanie December 19, 2014
Recipe Rating:

I just made these (OMG Yum!!!!) with sweet brown rice flour. The dough seemed nice and moist, but they came out a bit dry and crumbly. I also subbed coconut sugar for the cane sugar, so they were barely sweet inside. Still amazing, but for those using the rice flour, maybe mash a date or two into paste and add to the wet ingredients so the finished product holds together better.

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18 Angela (Oh She Glows) December 19, 2014

thanks for your feedback!
I think the coconut sugar could be the drying culprit – in my previous snickerdoodle recipe on the blog I tried coconut sugar and they came out way too dry. It tends to be more drying than cane sugar unfortunately. Glad you still enjoyed them! :)

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19 Stephanie December 20, 2014

Aha! There’s that mystery solved. The cookies were delicious but let’s be honest, it’s the chewiness we’re really after in snickerdoodles. I’ll give it another go sans coconut sugar. Thanks, Angela, you rock!

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20 Jody March 2, 2015

I just made these and subbed coconut flour for the sorghum flour. Otherwise followed directions exactly, for once! They positively fall apart, melt in mouth, puffy pillows of air goodness, with like a creme brûlée crust is the only thing I can think to compare it to right now. I never thought a cookie would remind me of creme brûlée. I’m not gluten free but these are the best snickerdoodles I’ve ever had and I am a hopeless snickerdoodle junkie. I made the non gluten free ones too awhile back and I think I like these more, texture-wise at least.

Anyway, just wanted to chime in with my sorghum sub because I wasn’t sure about that one either and let you know that it worked!

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21 Katie Levans December 17, 2014

OH MY GOD YES.

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22 Monika Stogowska December 17, 2014

Wow! These are by far the yummiest-looking cookies I’ve seen this year, definitely trying these! Wonder what I could substitute sorghum flour for? Would amaranth or buckwheat flour be ok? And could potato starch (local equivalent of corn starch) go for arrowroot powder? Greetings from Poland!

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23 Dishing up the dirt December 17, 2014

lovely cookies! Can’t wait to whip these up for Christmas!

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24 Chelsey December 17, 2014

I was first introduced to snickerdoodles in 6th grade home and careers class and fell in love (I’m from a chocolate chip house!)…thanks for the memories, these look so delish :)

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25 The Vegan 8 December 17, 2014

These look gorgeous Angela! I always make my Snickerdoodle Protein Bites this time of year now, but I need to add these as well! They sound yummy!

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26 Val December 17, 2014

YES! My absolute favorite cookie healthified. Today is the day for these guys. Thanks!

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27 Cassie December 17, 2014

These look delicious! Any recommendations for sorghum flour? I’ve never purchased or used it before.

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28 Angela December 17, 2014

I haven’t tried it yet, but I would probably try using 1/4 cup more oat flour in its place. I’ll update if I try it out!

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29 Emma December 17, 2014

Oooh that crackly surface is so enticing – they look fantastic Angela!.
My favourite flours for gluten-free baking are also almond and oat.

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30 Ashley December 17, 2014

Looks great! Do you have any subs for almond flour? My husband is allergic but is ok with other types of nuts. I’ve used sunflower seed meal in some of your recipes that call for almond meal but not sure about the ones that call for flour…

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31 Angela December 17, 2014

hmm subbing almond flour is a tricky one for sure! It has such a unique texture. I’ll let you know if I think of anything. It’s really trial and error when it comes to v + gf baking!

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32 mel December 17, 2014

I just tried subbing almond flour with ground up sunflower seeds! Worked well! I couldn’t tell the difference! Great recipe they turned out great!

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33 Michelle December 18, 2014

I usually sub almond flour for sweet white sorghum flour with lots of success!

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34 Amanda December 17, 2014

Would regular whole wheat flour work to replace the oat flour in the recipe?

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35 Angela December 17, 2014

In my experience WWF can be quite drying, so I’m not sure it would work in this exact recipe. You might have better luck making the version I shared a few years back?
http://ohsheglows.com/2010/11/24/my-favourite-snickerdoodles/

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36 Kathryn December 17, 2014

Clearly I’ve been missing something in my life because I don’t think I’ve ever had a Snickerdoodle before … (for some reason the name of them always reminds me of some kind of dog, haha!). But considering these could be ready in about 30 minutes, I might go preheat my oven now ;)

Thanks for sharing, Angela! Wishing you and your family (and your beautiful baby girl!) a wonderful Christmas and holiday season.

xx Kathryn
http://www.throughthethicket.ca

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37 Amanda December 17, 2014
Recipe Rating:

This recipe came up in my Facebook feed and I couldn’t resist making them! I didn’t have any arrowroot flour or cane sugar in the house, so I substituted potato starch and coconut sugar, respectively. I did not add the optional almond milk. The resulting cookies came out great! I did not flatten them at all and baked them for 10 minutes exactly. My cookies are more like muffin tops, they did not spread like the cookies in Angela’s pictures, but this is probably due to my substitutions and amateur baking skills. I have already eaten 4 and have had to put them away so I didn’t keep eating! Great recipe!

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38 Amanda @ .running with spoons December 17, 2014

The cinnamon sugar combo will always have my heart… probably because I grew up loving Cinnamon Toast Crunch :D These loon amazing, Angela! And I’m totally with you — snickerdoodles don’t get nearly enough love around the holidays.

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39 Audrey December 17, 2014

Angela, I know we haven’t met in person, but we are BFFs ;D. Your recipes do NOT disappoint! I am a busy mom of 3, training to be a health coach, and have fallen so in love with your blog and cookbook. Every meat and dairy loving friend or family member who has eaten your recipes that I make just love them! I have never been able to execute recipes like you do using all whole food ingredients and NO DAIRY on my own and have always been unhappy with other cookbooks, recipes, blogs, ect. So, thank you;). I cannot wait to make these cookies!

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40 Angela December 17, 2014

Thank you Audrey! You are too kind. And I’m so happy that you all enjoy the recipes so much. Good luck with your health coach training!

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41 Shelby December 17, 2014

I love love LOVE snickerdoodles! I can’t believe these only have 1/4 cup of coconut oil in them. As soon as I stock up on some sorghum flour and arrowroot powder, I will be making these :)

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42 Katrina @ Warm Vanilla Sugar December 17, 2014

Vegan snickerdoodles!?! Total game changer! These cookies look fabulous!

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43 Matea December 17, 2014

These snicker doodles look better than the regular ones!

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44 s Lauren | Modern Granola December 17, 2014

Yum! These look delicious! I love the craggy tops dusted with cinnamon…. I’ll be making these soon!

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45 Cara's Healthy Cravings December 17, 2014

Yeah for for Christmas celebrations as a family a three, so special!!
One can never go wrong with a Snickerdoodle…Mmmm!

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46 Sagan December 17, 2014

Oh my goodness these look and sound so delicious! Snickerdoodles have never really been a “thing” in our house… might have to make this a new tradition ;)

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47 Stephanie December 17, 2014

I’m having a difficult time finding almond flour. Is there almond big difference between this and almond meal?

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48 Sarah Elizabeth December 18, 2014

Almond meal tends to be courser than almond flour, but in a cookie recipe they usually sub okay 1:1 (cakes would not turn out as well though). You could also try grinding up the almond meal to make it more fine.

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49 Stephanie December 17, 2014

I’m having some difficulties finding almond flour. Is there a big difference between this and almond meal? Any suggestions on where to find almond flour? I live in Toronto.

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50 Sarah Elizabeth December 18, 2014

Almond meal tends to be courser than almond flour, but in a cookie recipe they usually sub okay 1:1 (cakes would not turn out as well though). You could also try grinding up the almond meal to make it more fine.

(Same reply I gave to you above :) )

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51 Maggie @ Veg Fiend December 17, 2014

These look scrumptious! I also appreciate you linking to your non-gf version, as I do not follow a gluten-free diet and prefer baking with wheat flour. I’ve noticed a lot of your recipes are gf now, which I am sure benefit many readers, but I am sure there are also readers like me out there who still like to use whole wheat / spelt flour. I don’t mean this as a criticism, but just wanted to give my feedback that you at least have one reader out there who enjoys baking with wheat flour!

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52 Jamie January 2, 2015

I agree! I love your recipes; however most of the GF flours you use are not easily found in certain stores depending on where one lives or if they are they are super pricey!

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53 Dixya @ Food, Pleasure, and Health December 17, 2014

thank you for sharing your hard work with us :)

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54 Angela @ Eat Spin Run Repeat December 17, 2014

For just one cookie recipe over the holidays, you certainly picked an awesome one!! I can’t wait to try these out and I’ve got a ridiculous amount of coconut oil so there just might be multiple batches. :) I hope you, Eric, Adriana and the rest of your family have a fabulous Christmas, Ange! xo

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55 Katie December 17, 2014
Recipe Rating:

Just made these with my brother to try them out for our Christmas cookie lineup. My Dad loves snickerdoodles but we have never attempted them GF/vegan before. Used sunflower seed flour instead of almond because of tree nut allergies, and these are OUT OF THIS WORLD AMAZING. Thank you so much for always having recipes that I want without even knowing that I want them, and stretching the limits of my diet in new and exciting ways all the time :)

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56 Angela (Oh She Glows) December 18, 2014

yay so glad it worked!

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57 Courtney Violet Bentley December 18, 2014

Yum I love snickerdoodles! Its so true that everyone goes gaga for gingerbread but I too am a snickeedoodle lover for life!! I will have to try the different flours you suggest just need to put in an iherb order :) happy holidays xo C

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58 Sisley from www.thepurelife.ca December 18, 2014

Wow! These look absolutely UNREAL. Is there an alternative to sorghum flour? Also I need your advice…I was sucked into buying a locally made vegan honey mustard dressing yesterday but I have absolutely no idea what to eat it with! Any ideas? Thank you :)

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59 Sarah Elizabeth December 18, 2014

Two ideas for the dressing:

1. Use as a dip for crispy tofu: http://ohsheglows.com/2012/01/18/easy-weeknight-dinner-crispy-breaded-tofu-strips-sweet-potato-fries/

2. Make wraps: http://ohsheglows.com/2012/01/16/lunch-this-week-chickpea-salad-wraps/ or http://ohsheglows.com/2014/04/14/easiest-5-ingredient-spelt-flatbread/

As for the sorghum, check out some of the responses above since you last commented.

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60 Maryea {happy healthy mama} December 18, 2014

These look lovely!! I love how quick and easy there are. If I need a last minute cookie, this will be my go-to. Thanks!

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61 Ceara @ Ceara's Kitchen December 18, 2014

These vegan, gluten free snickerdoodles sound out of this world delicious, Angela!! They are one of my favourite cookies this time of year and can’t wait to try your version! They look stunning :)

Wishing you, Eric and Adriana a wonderful Christmas!!! <3

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62 Heather Mason December 18, 2014

Those look amazing! It’s been far too long since I’ve made snickerdoodles! I love that this recipe comes together in less than a half hour!

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63 Stacy L December 18, 2014

Hi Angela!
Is there something I can use in place of cream of tartar if I don’t have any on hand? Thanks!

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64 Ellen December 18, 2014
Recipe Rating:

I also did not have cream of tartar on hand, so I substituted 3/4 tsp baking powder for the cream of tartar and omitted the baking soda. Delicious!

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65 Kirsten January 16, 2015

Thanks for posting. I read thru to see if anyone asked this.

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66 Danielle Larson February 11, 2016

Do you have any substitution recommendations for the coconut oil that won’t have a noticible flavor?I have an oil free diet.

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67 Megan December 18, 2014

Hi there,
Just wondering, if you wanted to replace the flax egg with an egg would that work?

Thanks! :)

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68 Anna Lee December 18, 2014

These look great! I can’t wait to make them! I haven’t had snickerdoodle cookies in ages.

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69 Sarah @ Making Thyme for Health December 18, 2014

These look absolutely amazing, Angela! I hope you enjoy some down time with your family and that gorgeous baby girl. You have worked so hard and you definitely deserve it. Cheers to 2015!!

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70 Ashlee December 18, 2014

I have yet to find a vegan Snickerdoodle that I’m a fan of. Can’t wait to try this one!

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71 Cat December 18, 2014

These cookies look awesome! – I can’t have almonds, is there a good substitute for the almond milk & flour?

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72 Ana @ Ana's Rocket Ship December 18, 2014

I love Snickerdoodles!

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73 Christy December 18, 2014

Oh yeah! I gluten free vegan snicker doodle! I’m so excited. I’m going to make them right now. :)

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74 Dana December 18, 2014

Amazingly good!

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75 Cara December 18, 2014

Hi Angela! I’m going to make your graham crackers with my daughter for the joy of cutting out Christmas cookies with less sugar. What do you think we could do about decorating in a low-sugar way? I know that frosting gets its consistency from sugar ….. so … thoughts? :-) Thanks for all of your amazing recipes!

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76 Jordan@FreeRunVegan December 19, 2014

These look so awesome ! I love how they are so puffy. Last recipe I tried they came out like pancakes :(. Also, I’m doing a 12 Days of Vegan Christmas cookies on my blog…. a review of these may just have to be one of my upcoming days! Today’s post was Raw Cocoa-Date truffles if you wanna check it out !
freerunvegan.com/12-days-of-vegan-christmas-cookies-day-6-cocoa-date-truffles/

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77 char eats greens December 19, 2014

Ok, officially printing this recipe!!! I love snicker doodles!!!

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78 Maribel Cota {Bruni's Boulangerie} December 19, 2014

Hi Angela!
The Snickerdoodles are the best cookies ever.
Vegan and gluten free, amazing!

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79 Lara December 19, 2014

Angie! You read my sister’s mind! She’s been asking me, “Is there a gluten-free snickerdoodle recipe on ohsheglows?” for weeks! Every time either of us wants to cook anything now I say, “let me check to see what Angela has to say about it…”

You are the best. Have a joyous, wonderful Christmas with your new baby!

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80 Lia @ Luscious Living December 19, 2014

I’m so excited about these! Snickerdoodles are actually my favorite kinds of cookies!! I’m making this today and am gonna give them to all my friendssss! You’re awesome!

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81 Kerry December 19, 2014

Thank you so much for sharing this! I have spent the past hour scouring cookbooks and the internet for a holiday cookie recipe for a party I am hosting tomorrow night. Should have known better and just checked your website first.
I’m also making your Nacho Dip from the cookbook :) A fun day of vegan cooking lies ahead!

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82 Morgan December 19, 2014
Recipe Rating:

Just made these last night and they were absolutely epic out of the oven. The one thing that did puzzle me was they were pretty hard after they dried. I am wondering if I kept them in the oven even for just a minute too long or maybe I overdid one ingredient just a tiny bit. Any thoughts?

I am about to go make my second batch, take them out just a tad bit earlier to see if they will be a little bit softer once cooled down.

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83 Angela (Oh She Glows) December 20, 2014

Hi Morgan, Yes they do firm up quite a bit once cooled. I think you have a good idea baking them a bit less time. I always prefer a nice crunch to my cookies, but you can certainly tweak it as you see fit. Also, oven temps do vary quite a bit.
Glad you enjoyed them! :)

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84 Rose December 19, 2014

I just found your website today that is very stunning. I love this recipe too.

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85 Alison December 19, 2014

Is it possible to print recipes in recipe card (ie, index card-sized) format? Thanks and happy holidays!

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86 Kelly M December 19, 2014
Recipe Rating:

I just made these tonight and YUM! I am not vegan so I used a chicken egg. I had to add an extra tbls of almond flour (because of the moisture in the egg) and let it sit in the fridge for 10 min to firm up before rolling but otherwise left everything else the same. The cookies baked up beautifully, crisp on the edges and soft and a little bit cakey on the inside. They were delicious… even my non-gf husband thought they were great.

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87 Michele December 20, 2014

Hey,

I made your almond chocolate chip cookies from the oh she glows cookbook and I just used cane sugar instead of the brown sugar. They came out super crispy and stayed crispy for days on the kitchen counter. I am sure you are aware of this though, but if not, I just wanted to pass it on.

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88 Moose December 20, 2014
Recipe Rating:

My significant other has never tried a snickerdoodle before. I offered to feed him out of this batch. I just texted him and said, “So I love you, but if you want snickerdoodles now, you need to get over here because let me tell you what’s NOT going to be in my kitchen for much longer.”

I’m about to test whether or not it’s possible to eat my weight in snickerdoodles.

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89 Moose December 20, 2014

Also, after my first batch of dough didn’t make as much as I thought it would, I popped the cookies in the oven and was thinking, “Hmm… wonder what I can make with the rest of the sorghum flour, almond flour, and arrowroot powder…”

THE ANSWER IS MORE SNICKERDOODLES!!! I completely understand what it’s like to be Cookie Monster now!!

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90 Megan December 21, 2014

haahaha :D

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91 Kathleen December 20, 2014

Can I just use some of Bob’s Red Mill Gluten Free All Purpose Flour? Don’t have any gluten free oats or sorghum flour, so wondering if I could combine all the quantities for the flour you listed and do 1 C + 4 T of GF All Purpose Flour? And then, can I do cornstarch instead of arrowroot powder? Sorry! I’m not trying to mess up your recipe. I just have a GF friend I’m trying to bake for without breaking the bank! :)

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92 Megan December 20, 2014
Recipe Rating:

These were incredible and were shared by many co-workers and family members. Great addition to my christmas baking lineup :)

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93 Melanie December 21, 2014

I am having the hardest time finding the sorghum flour and arrowroot powder. Do they sells these at Whole Foods?

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94 Angela (Oh She Glows) December 23, 2014

Yes they do! You can also find them online or in the natural/organic aisle of some grocery stores (where the GF goods are). Hope this helps!

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95 Lauren December 21, 2014

Hi Angela! I can’t find sorghum flour anyway… what could I use to replace it?

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96 Jasmine Millner December 21, 2014
Recipe Rating:

I love this one! Just made it. If you’re interested in some more recipes check out my blog! :)

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97 Stacy December 22, 2014

I made these cookies this weekend with my hubby and they were delicious!! I didn’t have coconut oil on hand so I used coconut butter (melted) and a little extra almond milk and they were absolutely perfect!

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98 Katie Barthel December 22, 2014
Recipe Rating:

In general I steer clear from GF cookies because I find them to be too crunchy, but I wanted to try these since I haven’t tried a vegan snickerdoodle recipe yet, and they are one of my favorite cookies. These were a bit crunchy on the outside, but Angela was right – they were soft in the middle. Sorghum flour is something I had to go out and buy specifically, but I’m kind of glad I found it – there have been other recipes I’ve avoided making simply because they call for it. Thanks for the great recipe! It’ll be a good one to have under my belt for when I serve food to GF folks.

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99 Melanie December 22, 2014

Angela,

I am happy to report that these came out AMAZING!!! I used regular Oat Flour instead of GF but kept everything else the same as the recipe. Can’t wait to make another batch… and another… and another!

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100 Leslie December 23, 2014

Made these yesterday!!! I never cared much for Snickerdoodle’s, but, Loved these and plan to make more today! Adrianna is beautiful!! Have a great holiday!! ps…I just received your cookbook and it is the best ever!!

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101 Carolyn December 23, 2014
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Amazing! Tastes just like the butter laden ones Iused to make with my mom when I was a kid!

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102 Brynn December 23, 2014

Made these last weekend and LOVE them!! I used sucanat sugar and they turned out great but I’ll try with regular granulated next time. My bf said they’re the best cookies he’s tasted in a long time before I mentioned they’re vegan and GF.

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103 Alan December 23, 2014
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perfect for my Christmas meal…thanks for sharing. Merry Christmas

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104 Lulana December 23, 2014
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love these!! they are part of hubby’s edible xmas present this year. i subbed cashews for the almonds due to an almond allergy and they are simply lovely. thank you for sharing :)

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105 CatMom December 23, 2014
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Thanks for a great cookie recipe! I made these, using wheat pastry flour. We love ’em! Just the right size batch – not toooo much.

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106 Roy Hansen December 24, 2014
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I made these along with alternative gingerbread people, and they both turned out so spectacularly they were such a hit with all the family and friends, a lot of whom are gluten intolerant and have other special dietary concerns. I love finding posts like this that make the holidays fun and tasty for EVERYONE.

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107 Chrisy December 25, 2014
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The first time I made these cookies, they were a bit flat and more crispy than soft. I think that it was because of the coconut oil. It could also be because I flattened them before baking. They were delicious anyway and my dad especially liked them. I decided to make them again in hopes that they’d be a little more chewy and not as flat. I substituted the coconut oil for Earth Balance. I creamed the wet ingredients with an electric beater and then added the dry ingredients (I didn’t have almond flour or almonds, so I ground hazel nuts… so tasty!) It yielded a wonderful result. With this simple change, I think these cookies are perfect. Crispy on the outside, crispy on the edges and full of flavor… just how I like it. Not to mention that they are very healthy. :)

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108 david December 25, 2014
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These are completely inedible. I had to use 8 1/2 tsps of almond milk to even begin to form a ball. When cooked they tasted of uncooked flour and dryness. I had hoped to have these for my 4 year old niece, who had some severe dietary restrictions, for xmas and ended up having to say I’m sorry and toss them out to the birds.

I followed the directions exactly and didn’t have transcriptions errors since I printed it directly from this page. I checked my cups and my 1/4th was greasy so I didn’t use the wrong one.

Anyone expecting an edible cookie should beware. This will not result in one

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109 Linda February 6, 2015
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I make these all the time for my 7 year old (she also has dietary issues) and they’re absolutely amazing! Even the gluten- lovers eat these ones up! Sorry yours didn’t turn out — I’d really encourage you to give them another try. I make these probably every other week – sometimes soaking a handful of raisins (to plump them up) just to change things up.

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110 Sarra December 27, 2014
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I made these cookies using the extra 1/4 cup of oat flour (couldn’t find sorghum flour), tapioca flour in place of arrowroot powder, and xylitol to substitute the cane sugar. They came out ridiculously good. The cookies did have to be baked 4 minutes longer but I can’t say if this is a result of the extra oat flour or one of the other substitutions. Thanks for the recipe!

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111 Uros of Fine Stay Slovenia December 28, 2014
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These look delicious! I even think my wife (who doesn’t like cookies), would eat them. Thanks!

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112 Lynette December 28, 2014
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These turned out really good! I had never used sorghum flour before so it was fun to try something new. I made two batches, one ball and one flattened. No one knew they were vegan so they ate up. Thanks for the keeper!

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113 Samantha December 28, 2014
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Wow! These were delicious! We used coconut sugar instead of cane sugar, plus I ran iut of Aeroflot and threw some cornstarch in instead and they were still wonderful! Thank you!!

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114 Jennifer December 29, 2014

My mom gave me your cookbook for Xmas! I had posted your PB balls recipe on facebook and she saw that you had a cookbook and bought it. It was a great surprise. Looking forward to cooking all the recipes.

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115 Quinoa-apparel December 29, 2014
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Made these yesterday, it was absolutely delicious! Everybody loved them I sustituted the tartar cream by baking soda because I didn’t have anything else and it turned out perfect.
Thanks for your recipes, this is my favorite vegan cooking blog, by far. :)

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116 Roxanne December 29, 2014

These are really good, I was able to make 10 of them! Will def need to make some more soon hihi. I was thinking this would make a great “Cookie in a jar” recipe as a gift. Do you think there’s a way to work things around for it to work?

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117 Suz December 30, 2014

My husband and I are severely allergic to gluten and dairy, and these look AMAZING! Thank you for sharing the recipe, I can’t want to try them!

– Suz

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118 Suz December 30, 2014

These cookies look AMAZING! My husband and I are severely allergic to gluten and dairy (we break out in hives) so I cannot wait to try these cookies!

Thanks for sharing,
-Suz

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119 Alexa December 31, 2014
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Sooo awesome! Those were our Santa cookies this year. I did not have almond flour, but raw almonds. So I just put 1/2 cup + 1 T rolled oats and the 1/4 cup + 3 T raw almonds together in my Vitamix, processed them to flour and used it completely without any measuring. Turned out great!!! Santa did not leave a single crumb on the the plate :) Thank you!!!!!… Actually I am having a batch in the oven right now :)

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120 Cara December 31, 2014

Do any of your recipes require alterations for high altitude baking? I am re-learning how to bake in my new environs and have struggled with some recipes.

Thank you.

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121 Lee @ Modern Granola December 31, 2014

Mmm these look amazing! I love a good snicker doodle.

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122 Alexandra January 1, 2015

Subbed cornstarch for the arrowroot (only available in large expensive bags where I am) and these turned out delicious! Made them for my parents and they both raved about them. Will definitely make again – I’m tempted to add some ginger next time, even though that might make them not snickerdoodles.

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123 Leigh Anne January 1, 2015

These turned out AMAZING! The taste is spot on and the texture is perfect! Thank you for a wonderful recipe!

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124 Suzanne January 2, 2015

These look so good! I can’t wait to try them. I’m pinning this to my Pinterest board so I save the recipe, thank you (:

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125 Wilijo January 4, 2015

I’m a new vegan and have these in the oven right now! Thank you!

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126 ceci January 5, 2015

GUYS THESE COOKIES ARE AMAZING!!!!

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127 Rachel January 6, 2015

Mmmm.. these would be perfect for me and my cousin! She can’t have gluten or dairy and I can’t do eggs or dairy and I have been craving cookies since I helped bake a ton for a non-profit just before Christmas (and by ton I mean 24,000! OY!)

Have a wonderful day!

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128 Amber January 13, 2015
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Not a fan of these, they are grainy and chalky and have that texture that is everything that makes me bummed about having to be gluten free. The cinnamon sugar on the outside is good, but otherwise, blah. Maybe I just don’t like snicker doodles. Are they supposed to be chalky? Followed recipe exactly, no substitutions.

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129 Angela (Oh She Glows) January 14, 2015

Hi Amber,
They aren’t supposed to be chalky at all. Are you sure you didn’t use any different ingredients inadvertently? People usually comment that they can’t even tell they are gluten-free.

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130 Amber January 15, 2015

I figured it out! It’s the sorghum flour! Yours was the first I tried using it. I made two other cookie recipes today using sorghum flour and they have the same exact chalky/gritty texture. I’m using Bob’s Red Mill brand sorghum flour. I think I just don’t like sorghum flour!

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131 Annalise January 15, 2015

These cookies are so good! I’ve made them several times and have found that my favorite is substituting the coconut oil for Earth Balance and creaming the ingredients with an electric beater. It’s definitely one of my favorite cookie recipes. My mom really liked them too, complimenting that the almond and oat flours give it such a nice flavor.

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132 Daisy Comber January 17, 2015

Such a sweet little recipe! I love your blog :)

Daisy x

http://daydreamsbydaisy.blogspot.co.uk

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133 Laura January 25, 2015
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Made these on a snowy night and they were delicious!! The cookies did spread a bit more than I expected so I’d recommend giving plenty of room between cookies on the baking sheet :)

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134 Jacqueline January 26, 2015
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I’m not sure why, but mine came out looking nothing like the picture. The cookies didn’t really flatten out after baking. Maybe I should try these again.

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135 Linda April 2, 2015

I always press mine down..mine stay like balls otherwise ;)

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136 Meghann McMIllan January 27, 2015

These look amazing! I will have to try them out (snicker doodles happen to be a major favorite in my house).

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137 Sandi Goldman January 29, 2015

can you substitute the sorghum flour? Thanks

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138 Simone February 6, 2015
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These cookies looks awesome, I need to try!

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139 Kerry February 9, 2015
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Another winner! Yum. Thank you.

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140 Sally | The Fit Foodie February 22, 2015

Yay! Healthy snickerdoodles! Will try substituting the cane sugar for stevia for a low GI option. Thank you!! <3

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141 The Vegan Junction February 27, 2015

Ooh, yumm! And congrats on the family of 3! ;)

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142 K March 1, 2015

I like that your new recipes don’t list earth balance or vegan butter. You can really see you’re learning and evolving as a vegan recipe maker!
I’m not a huge fan of soy and tofu and I find many new vegans and vegetarians fall back to tofu and soy laden foods too much…
Thanks for constantly changing for the better with healthier tasty recipes!

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143 dre March 10, 2015
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Just made these and they are fabulous!!! I didn’t have cane sugar so I used coconut against the recommendation and they were still wonderful! I made mine small, so I had 20 cookies that were about an inch and a half in diameter after pressing them. Yum! Yum!

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144 Angie March 11, 2015
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You NAILED this. These cookies are the bomb! I do a lot of alternative baking and it’s hard to get both taste and texture right. Excellent recipe!

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145 Swoozie March 18, 2015

I have allergies to both almonds and oats, so I substituted millet for the oat flour. I used Mel’s idea for grinding sunflower seeds and used that in place of the almond flour.
These are DELICIOUS! I am already onto making another batch!
Thanks for sharing!

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146 Tami W March 21, 2015

I just finished making these, and they are great! I couldn’t find sorghum flour, so I subbed more oat flour, and I also quadrupled the recipe for a big party I am having tomorrow. Mine came out rounder than the ones in the photos (less spread out), but they are still cute. I tried one while it was still a bit warm and it was quite tasty! (The dough even tastes good, I might add.) I am excited to share these with my sister tomorrow as she avoids gluten for health reasons, and I bake everything vegan, because, well, I’m vegan! Thanks for a great recipe! =)

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147 Linda April 2, 2015

These are such a big hit in the house! I make them with a handful of plump, juicy raisins (I soak them briefly in warm water and squeeze out the excess water before using) Thank you for another AWESOME recipe!!!

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148 Yvonne April 11, 2015

Just found this recipe sounds amazing, we have oat allergies is there anything I can sub for oat flour.
Loving your recipes!!

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149 Renee April 27, 2015

This recipe looks amazing. I can’t wait to make it for my kids.

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150 Cammeron April 28, 2015

I have a substitution question. My daughter is also allergic to coconut and tree nuts, can I substitute olive oil for the coconut oil and can I sub the bobs red mill flour (tapioca/potato starch) mix that we have found we can use for her instead of the almond flour?

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151 Kim Sutkowski May 3, 2015

I would really love to try this recipe, they sound so good! Is there a sub you would reccomend for oat flour? I’m very sensitive to all oats. Even the gluten free ones, as well as gf oat flours.

Thanks,
Kim

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152 Adrian May 4, 2015

FINALLY!! i”m going to have to try this recipe!! I am looking to add to my arsenal, right now I just order all natural cookies from http://www.cooperstreetcookies.com but this may be a great new addition

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153 Kaleigh May 4, 2015

YUM! I had tot try these out and they turned out DELICIOUS! Thank you!!! I think I am even going to take your two-ingredient chocolate fudge frosting and frost a very thin layer of that on top of these to give them something a little extra because that frosting is the bomb!!! YUM! You are the best!

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154 Gypsy June 17, 2015

Hey Im allergic to nuts and was wondering if you knew the ration to just sub out gluten free flour for the one you made?

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155 Jessica July 20, 2015
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Even with some substitutions (Namaste GF flour blend in place of all 3 flours, raw sugar for cane sugar, corn starch for arrowroot, baking powder for baking soda)……ok sort of a lot of substitutions…….they turned out amazingly, which so seldom happens when fooling around with vegan/GF bakejobs!! Since the dough was quite wet I expected them to be melded into one sheet of deliciousness (soooo fine with that)///10 minutes later the doughballs were totally upright! Decided to mash them down with fork and bake for another 10 minutes, which was a good idea. Ended up with gorgeous crackled cinnamon sugar crust and a chewy inside! This is a stellar recipe I will be repeating and sharing. Thank you!

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156 kelvin September 14, 2015

Hey, these are the first vegan cookies ive made, i had to sub some stuff, like swapping coconut oil for olive oil, and excluding a couple of ingredient i dont have at home. Also i added dark choc and olive oil to make a choc coating after they had cooled. Then they taste just like dark choc digestives. Amazing!! Thanks so much for putting the recipe on. Even though i couldnt follow it exactly, it still gives a great template to experiment with!

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157 martha groh September 21, 2015

Hi. Like your website. I’m doing McDougall/Forks Over Knives & they use NO oil. Sometimes applesauce will work.
Can the snickerdoodles be made w/out oil or substituting something? Thanks.

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158 The Cook September 22, 2015

I’ve made these a couple times and they are so good! I substituted the coconut oil for Earth Balance and the cookies turned out really good. What a wonderful recipe, Angela!

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159 Natalie November 12, 2015

Are you suppose do or push down the cookies before baking them?

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160 Laura December 13, 2015

Thank you for the recipe. I’m wondering if Earth Balance Soy Free Vegan sticks would work or Spectrum shortening (or possibly a combo of the 2). I made a GF, dairy free snickerdoodle recipe for my daughter, and I used coconut oil. She didn’t like it. She could taste too much coconut, and since she wasn’t diagnosed with food issues until she was 17, she knows the difference between her favorite snickerdoodle and all of my other attempts! Please, let me know if you have any suggestions. Thank you for the egg free recipe, too. We went egg free last Friday after more extensive testing.

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161 Noreen January 4, 2016

In the snikerdoodl recipe can I leave out the flax seeds?

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162 ellen January 12, 2016

What does the asterisk after the oat flour mean? I cannot eat oats of any kind, and I wonder how many celiacs do. What could I use instead of oat flour. Nor can I afford any nut flours. The best I can do is put them in the food processor.

Thanks.

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163 Shirley January 27, 2016

I cannot find sorghum flour anywhere. Is there something I can substitute? Thanks!

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164 Scott February 20, 2016
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I had never heard of a snickerdoodle before. Looks delicious. I will need to check it out.

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165 Emma March 20, 2016
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I never leave reviews but I HAD to. THESE COOKIES ARE THE BEST ALLERGY FRIENDLY COOKIES IVE EVER MADE/EATEN. Period. The freaking best. I did have to substitute raw turbandino? The kinda chunky one? And I used that , cinnamon, and beet sugar to roll cookies in because the consistency was closer to cane

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166 Angela Liddon March 22, 2016

Thank you for the review, Emma! This was so great to read. :) Happy to hear you enjoyed the cookies!!

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167 Kathryn March 27, 2016

Hi, I was wondering if I could use one flour instead of combining the flours? I don’t need a gluten free recipe so could I use all purpose flour? Thanks.

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168 Angela Liddon April 8, 2016

Hi Kathryn, if it was just oat flour, I would say that a 1:1 ratio is probably fine, but swapping almond flour is a bit trickier since it doesn’t behave like most flours. I would suggest using this recipe instead: http://ohsheglows.com/2010/11/24/my-favourite-snickerdoodles/. Hope this helps!!

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169 Rachel April 13, 2016

I don’t have sorghum flour or arrowroot powder. All I have is oat flour, almond flour and tapioca flour. What can I use to substitute for those ingredients?

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170 Liz April 24, 2016

What about a substitution for the oat flour due to oat allergy? Need them to be gf.

Thanks!
-Liz

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171 Janine May 6, 2016
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I just made a batch and they’re wonderful!! Perfect!! I followed the recipe exactly -except I substituted coconut flour for the sorghum. I only wish I had doubled the recipe! Off to make a second batch.

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172 Angela Liddon May 6, 2016

I hope you enjoy the second batch as well as the first, Janine! :)

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173 Dawn November 19, 2016

Hi there!
I can’t wait to make these and I’m wondering if it’s ok to make them ahead of time and freeze them for a few weeks?? Just trying to organize for Christmas and get things done when I have the time.
Thanks! :)

Dawn

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