Snickerdoodles! (vegan + gluten-free)

by Angela (Oh She Glows) on December 17, 2014

snickerdoodlesveganglutenfree-3524

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

snickerdoodlesveganglutenfree-3541

4.7 from 38 reviews
Print

Snickerdoodles (vegan + gluten-free)

Vegan, gluten-free, soy-free

By

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

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!

snickerdoodlesveganglutenfree-3517

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, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 194 comments… read them below or add one }

DessertForTwo December 17, 2014 at 1:30 pm

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

Happy holidays!

Reply

Laura @ Raise Your Garden December 18, 2014 at 7:11 am

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 =)

Reply

Erica { EricaDHouse.com } December 17, 2014 at 1:34 pm

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!

Reply

Sarah @ Pretty Simple Ideas December 18, 2014 at 7:14 am

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!

Reply

Erin @ Erin's Inside Job December 17, 2014 at 1:37 pm

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!

Reply

Era December 17, 2014 at 2:38 pm

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!!

Reply

Christina @ The Beautiful Balance December 17, 2014 at 1:39 pm

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 :)

Reply

Brynn December 17, 2014 at 1:40 pm

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

Reply

Fliv December 29, 2014 at 2:02 am

My husband loves this dish like you

Reply

Sonja December 17, 2014 at 1:57 pm

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

Reply

Rose December 17, 2014 at 2:04 pm

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

Reply

Sarah Elizabeth December 18, 2014 at 11:23 am

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!).

Reply

Stephanie December 17, 2014 at 2:10 pm

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

Reply

Caitlin December 17, 2014 at 2:46 pm

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!

Reply

Ella December 17, 2014 at 3:46 pm

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

Reply

Angela December 17, 2014 at 4:30 pm

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.

Reply

Stephanie December 19, 2014 at 8:28 am
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.

Reply

Angela (Oh She Glows) December 19, 2014 at 8:58 am

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! :)

Reply

Stephanie December 20, 2014 at 4:25 pm

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!

Reply

Jody March 2, 2015 at 8:42 pm

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!

Reply

Connie March 10, 2017 at 7:05 pm

Hi Jody,

I know this is waaaay after the fact (two years!), but thanks for sharing that. I make this recipe a lot and you’ve just given me a way to use up my coconut flour. I basically only ever use it for Angela’s Peanut Better Balls recipe, and even that one calls for very little coconut flour.

Reply

Katie Levans December 17, 2014 at 2:32 pm

OH MY GOD YES.

Reply

Monika Stogowska December 17, 2014 at 2:34 pm

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!

Reply

Dishing up the dirt December 17, 2014 at 2:41 pm

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

Reply

Chelsey December 17, 2014 at 2:45 pm

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 :)

Reply

The Vegan 8 December 17, 2014 at 2:46 pm

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!

Reply

Val December 17, 2014 at 3:02 pm

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

Reply

Cassie December 17, 2014 at 3:08 pm

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

Reply

Angela December 17, 2014 at 4:31 pm

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!

Reply

Emma December 17, 2014 at 3:14 pm

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

Reply

Ashley December 17, 2014 at 3:15 pm

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…

Reply

Angela December 17, 2014 at 4:32 pm

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!

Reply

mel December 17, 2014 at 7:56 pm

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!

Reply

Michelle December 18, 2014 at 4:21 pm

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

Reply

Amanda December 17, 2014 at 3:25 pm

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

Reply

Angela December 17, 2014 at 4:35 pm

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/

Reply

Kathryn December 17, 2014 at 3:32 pm

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

Reply

Amanda December 17, 2014 at 3:54 pm
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!

Reply

Amanda @ .running with spoons December 17, 2014 at 4:15 pm

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.

Reply

Audrey December 17, 2014 at 4:25 pm

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!

Reply

Angela December 17, 2014 at 4:34 pm

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!

Reply

Shelby December 17, 2014 at 4:39 pm

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 :)

Reply

Katrina @ Warm Vanilla Sugar December 17, 2014 at 5:02 pm

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

Reply

Matea December 17, 2014 at 5:15 pm

These snicker doodles look better than the regular ones!

Reply

s Lauren | Modern Granola December 17, 2014 at 5:28 pm

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

Reply

Cara's Healthy Cravings December 17, 2014 at 6:41 pm

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

Reply

Sagan December 17, 2014 at 7:44 pm

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 ;)

Reply

Stephanie December 17, 2014 at 8:00 pm

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

Reply

Sarah Elizabeth December 18, 2014 at 11:21 am

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.

Reply

Stephanie December 17, 2014 at 8:07 pm

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.

Reply

Sarah Elizabeth December 18, 2014 at 11:21 am

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 :) )

Reply

Maggie @ Veg Fiend December 17, 2014 at 8:18 pm

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!

Reply

Jamie January 2, 2015 at 7:09 am

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!

Reply

Dixya @ Food, Pleasure, and Health December 17, 2014 at 8:28 pm

thank you for sharing your hard work with us :)

Reply

Angela @ Eat Spin Run Repeat December 17, 2014 at 8:36 pm

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

Reply

Katie December 17, 2014 at 11:42 pm
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 :)

Reply

Angela (Oh She Glows) December 18, 2014 at 9:28 am

yay so glad it worked!

Reply

Courtney Violet Bentley December 18, 2014 at 1:06 am

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

Reply

Sisley from www.thepurelife.ca December 18, 2014 at 4:03 am

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 :)

Reply

Sarah Elizabeth December 18, 2014 at 12:02 pm

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.

Reply

Maryea {happy healthy mama} December 18, 2014 at 6:46 am

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!

Reply

Ceara @ Ceara's Kitchen December 18, 2014 at 7:14 am

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

Reply

Heather Mason December 18, 2014 at 12:20 pm

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!

Reply

Stacy L December 18, 2014 at 12:39 pm

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

Reply

Ellen December 18, 2014 at 4:35 pm
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!

Reply

Kirsten January 16, 2015 at 3:58 pm

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

Reply

Danielle Larson February 11, 2016 at 12:59 am

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

Reply

Megan December 18, 2014 at 12:42 pm

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

Thanks! :)

Reply

Anna Lee December 18, 2014 at 12:44 pm

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

Reply

Sarah @ Making Thyme for Health December 18, 2014 at 1:21 pm

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!!

Reply

Ashlee December 18, 2014 at 2:17 pm

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

Reply

Cat December 18, 2014 at 3:26 pm

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

Reply

Ana @ Ana's Rocket Ship December 18, 2014 at 3:41 pm

I love Snickerdoodles!

Reply

Christy December 18, 2014 at 5:03 pm

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

Reply

Dana December 18, 2014 at 6:13 pm

Amazingly good!

Reply

Cara December 18, 2014 at 6:50 pm

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!

Reply

[email protected] December 19, 2014 at 12:57 am

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/

Reply

char eats greens December 19, 2014 at 11:14 am

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

Reply

Maribel Cota {Bruni's Boulangerie} December 19, 2014 at 11:29 am

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

Reply

Lara December 19, 2014 at 12:19 pm

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!

Reply

Lia @ Luscious Living December 19, 2014 at 12:43 pm

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!

Reply

Kerry December 19, 2014 at 5:42 pm

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!

Reply

Morgan December 19, 2014 at 6:41 pm
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.

Reply

Angela (Oh She Glows) December 20, 2014 at 9:24 am

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! :)

Reply

Rose December 19, 2014 at 7:10 pm

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

Reply

Alison December 19, 2014 at 7:59 pm

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

Reply

Kelly M December 19, 2014 at 8:54 pm
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.

Reply

Michele December 20, 2014 at 11:24 am

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.

Reply

Moose December 20, 2014 at 3:37 pm
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.

Reply

Moose December 20, 2014 at 3:50 pm

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!!

Reply

Megan December 21, 2014 at 1:48 pm

haahaha :D

Reply

Kathleen December 20, 2014 at 8:26 pm

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! :)

Reply

Megan December 20, 2014 at 9:27 pm
Recipe Rating:

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

Reply

Melanie December 21, 2014 at 5:04 pm

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

Reply

Angela (Oh She Glows) December 23, 2014 at 10:21 pm

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!

Reply

Lauren December 21, 2014 at 6:07 pm

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

Reply

Jasmine Millner December 21, 2014 at 10:51 pm
Recipe Rating:

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

Reply

Stacy December 22, 2014 at 9:24 am

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!

Reply

Katie Barthel December 22, 2014 at 11:17 am
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.

Reply

Melanie December 22, 2014 at 1:35 pm

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!

Reply

Leslie December 23, 2014 at 10:37 am

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!!

Reply

Carolyn December 23, 2014 at 12:24 pm
Recipe Rating:

Amazing! Tastes just like the butter laden ones Iused to make with my mom when I was a kid!

Reply

Brynn December 23, 2014 at 12:26 pm

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.

Reply

Alan December 23, 2014 at 2:16 pm
Recipe Rating:

perfect for my Christmas meal…thanks for sharing. Merry Christmas

Reply

Lulana December 23, 2014 at 3:37 pm
Recipe Rating:

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 :)

Reply

CatMom December 23, 2014 at 8:07 pm
Recipe Rating:

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

Reply

Roy Hansen December 24, 2014 at 8:07 pm
Recipe Rating:

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.

Reply

Chrisy December 25, 2014 at 4:20 pm
Recipe Rating:

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. :)

Reply

david December 25, 2014 at 9:12 pm
Recipe Rating:

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

Reply

Linda February 6, 2015 at 1:06 pm
Recipe Rating:

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.

Reply

Sarra December 27, 2014 at 10:57 am
Recipe Rating:

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!

Reply

Uros of Fine Stay Slovenia December 28, 2014 at 7:23 am
Recipe Rating:

These look delicious! I even think my wife (who doesn’t like cookies), would eat them. Thanks!

Reply

Lynette December 28, 2014 at 1:41 pm
Recipe Rating:

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!

Reply

Samantha December 28, 2014 at 7:23 pm
Recipe Rating:

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!!

Reply

Jennifer December 29, 2014 at 12:47 pm

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.

Reply

Quinoa-apparel December 29, 2014 at 1:56 pm
Recipe Rating:

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. :)

Reply

Roxanne December 29, 2014 at 5:53 pm

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?

Reply

Suz December 30, 2014 at 8:04 am

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

Reply

Suz December 30, 2014 at 8:06 am

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

Reply

Alexa December 31, 2014 at 11:17 am
Recipe Rating:

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 :)

Reply

Cara December 31, 2014 at 1:41 pm

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.

Reply

Lee @ Modern Granola December 31, 2014 at 3:03 pm

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

Reply

Alexandra January 1, 2015 at 1:02 pm

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.

Reply

Leigh Anne January 1, 2015 at 9:48 pm

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

Reply

Suzanne January 2, 2015 at 12:16 pm

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 (:

Reply

Wilijo January 4, 2015 at 1:32 pm

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

Reply

ceci January 5, 2015 at 6:33 pm

GUYS THESE COOKIES ARE AMAZING!!!!

Reply

Rachel January 6, 2015 at 11:02 am

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!

Reply

Amber January 13, 2015 at 4:40 pm
Recipe Rating:

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.

Reply

Angela (Oh She Glows) January 14, 2015 at 12:54 pm

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.

Reply

Amber January 15, 2015 at 5:55 pm

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!

Reply

Annalise January 15, 2015 at 9:01 pm

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.

Reply

Daisy Comber January 17, 2015 at 8:15 pm

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

Daisy x

http://daydreamsbydaisy.blogspot.co.uk

Reply

Laura January 25, 2015 at 9:02 am
Recipe Rating:

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 :)

Reply

Jacqueline January 26, 2015 at 4:49 am
Recipe Rating:

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.

Reply

Linda April 2, 2015 at 9:04 am

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

Reply

Meghann McMIllan January 27, 2015 at 7:28 pm

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

Reply

Sandi Goldman January 29, 2015 at 7:30 am

can you substitute the sorghum flour? Thanks

Reply

Simone February 6, 2015 at 4:40 am
Recipe Rating:

These cookies looks awesome, I need to try!

Reply

Kerry February 9, 2015 at 4:17 pm
Recipe Rating:

Another winner! Yum. Thank you.

Reply

Sally | The Fit Foodie February 22, 2015 at 1:52 am

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

Reply

The Vegan Junction February 27, 2015 at 3:46 pm

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

Reply

K March 1, 2015 at 8:34 am

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!

Reply

dre March 10, 2015 at 12:04 pm
Recipe Rating:

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!

Reply

Angie March 11, 2015 at 8:30 pm
Recipe Rating:

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!

Reply

Swoozie March 18, 2015 at 7:29 pm

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!

Reply

Tami W March 21, 2015 at 7:49 pm

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! =)

Reply

Linda April 2, 2015 at 9:02 am

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!!!

Reply

Yvonne April 11, 2015 at 7:07 pm

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

Reply

Renee April 27, 2015 at 11:26 am

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

Reply

Cammeron April 28, 2015 at 2:22 pm

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?

Reply

Kim Sutkowski May 3, 2015 at 9:01 pm

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

Reply

Adrian May 4, 2015 at 12:17 pm

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 www.cooperstreetcookies.com but this may be a great new addition

Reply

Kaleigh May 4, 2015 at 6:33 pm

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!

Reply

Gypsy June 17, 2015 at 7:56 pm

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?

Reply

Jessica July 20, 2015 at 9:58 pm
Recipe Rating:

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!

Reply

kelvin September 14, 2015 at 8:16 am

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!

Reply

martha groh September 21, 2015 at 7:37 pm

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.

Reply

The Cook September 22, 2015 at 7:57 pm

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!

Reply

Natalie November 12, 2015 at 11:38 am

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

Reply

Laura December 13, 2015 at 7:06 pm

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.

Reply

Noreen January 4, 2016 at 5:48 pm

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

Reply

ellen January 12, 2016 at 6:53 pm

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.

Reply

Shirley January 27, 2016 at 3:37 pm

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

Reply

Scott February 20, 2016 at 10:20 pm
Recipe Rating:

I had never heard of a snickerdoodle before. Looks delicious. I will need to check it out.

Reply

Emma March 20, 2016 at 6:36 pm
Recipe Rating:

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

Reply

Angela Liddon March 22, 2016 at 10:27 am

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

Reply

Kathryn March 27, 2016 at 7:35 pm

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.

Reply

Angela Liddon April 8, 2016 at 2:15 pm

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!!

Reply

Rachel April 13, 2016 at 8:01 am

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?

Reply

Liz April 24, 2016 at 2:27 pm

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

Thanks!
-Liz

Reply

Janine May 6, 2016 at 10:25 am
Recipe Rating:

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.

Reply

Angela Liddon May 6, 2016 at 1:22 pm

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

Reply

Dawn November 19, 2016 at 10:37 am

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

Reply

Olga December 20, 2016 at 8:19 pm
Recipe Rating:

These were delicious, I baked them for 12 minutes without flattening them out first and they were soft inside and a bit crunchy on the outside.
Next time I will have to double the recipe. My yield was 10 cookies and they lasted less than 20 min.
My 3 year old loved rolling the balls of dough in the sugar/cinnamon mix.

Reply

stacie August 29, 2017 at 10:16 pm

Do you think I can sub sugar for maple syrup?

Reply

Angela Liddon September 8, 2017 at 12:14 pm

Hi Stacie, I haven’t tried that substitution myself, so I’m not positive. Often if you change from a dry to liquid sweetener it can throw off the wet/dry ratio in a baked good recipe, and other adjustments have to be made. But if you’re up for experimenting I’d love to know how it goes!

Reply

Paula November 9, 2017 at 8:00 pm

Looks delish haven’t had one since I was a hold as I’m vegan and GF so thank you!

One question though as I’m dying in suspense to know: where is the elusive “note” related to the sugar?

Reply

Angela (Oh She Glows) November 10, 2017 at 7:03 am

Hey Paula, I believe it’s this one in the tips at the bottom?

2) I don’t recommend subbing the cane sugar for coconut or Sucanat sugar – in my previous trials it came out too dry.

Hope this helps! :)

Reply

Sarah Joy Gregory December 1, 2017 at 6:39 pm

These look amazing! Wondering if I could freeze the dough in balls on a cookie sheet, then bake them when the craving for cookies strikes? Would that work, or would I need to change the time/temp? Can I substitute another gf flour for almond flour – I can’t have almonds . . .

Reply

Angela (Oh She Glows) December 3, 2017 at 8:15 am

Hey Sarah,
I can’t recall if I’ve tried freezing the dough balls before, but I have had success with other cookies (like my chewy molasses cookies). When I bake the frozen dough balls other cookies have needed around 3-5 minutes more bake time, but this will vary by the cookie I would imagine. Best to keep an eye on it! Subbing almond flour tends to be tricky. I would probably suggest using cashew flour if possible since they’ll behave in a similar way.

Reply

Betsy Brody December 9, 2017 at 1:59 pm

Has anyone tried freezing the dough to bake later? I want to make the dough ahead of time.

Reply

Angela (Oh She Glows) December 10, 2017 at 8:06 am

Hey Betsy, I haven’t tried freezing this particular dough, but I have had success freezing dough balls from my other cookie recipes before. I like to freeze the pre-portioned dough balls on a lined plate, then transfer them into a freezer bag with the air sucked out. You can thaw them at room temp before baking (and sometimes you can add an extra 4-5 mins bake time and bake directly from frozen). Again, I haven’t tried this with this particular cookie, but if you do I’d love to hear your results!

Reply

Jenn December 13, 2017 at 12:19 pm

You always have amazing recipes! Can the oat flour be replaced with sorghum flour? My kiddo has an allergy to oats.

Reply

Angela (Oh She Glows) December 13, 2017 at 5:40 pm

Hey Jenn, I haven’t tried it, but I can’t see why not. Please let me know if you try anything out! Id love to know how it goes.

Reply

Sophia Reinheimer December 16, 2017 at 3:37 pm

What could be used instead of almond flour? Coconut or cashew flour?

Reply

Angela (Oh She Glows) December 17, 2017 at 8:45 am

Hey Sophia, Hmm good question! I haven’t tried anything other than almond flour. I would think cashew flour would be the closest sub if it’s very finely ground. I wouldn’t recommend coconut flour as it’s very “thirsty” and absorbs a ton of moisture in baked goods. If you try anything please let me know how it goes!

Reply

krista steinberg January 1, 2018 at 12:20 pm
Recipe Rating:

After 4 years of gluten free living, I’ve given in to one of my favorite cookies and I am not disappointed! Next time though, I may have to double the recipe as I fear half of this batch will end up in my stomach before I make it to my New Years party. Thank you!!

Reply

Angela (Oh She Glows) January 2, 2018 at 7:58 am

haha I hear you on half the batch ending up gone before a party…so happy you love it Krista!

Reply

Alyssa February 19, 2018 at 8:57 am
Recipe Rating:

I made these last night and they are already gone! I subbed the sorghum flour for coconut flour and they turned out great! I think I’ll add the optional almond milk next time since they didn’t really flatten though. Thanks for a new favorite recipe!

Reply

Angela (Oh She Glows) February 20, 2018 at 10:01 am

Hey Alyssa, I’m so glad they worked even with the flour swap! Coconut flour can be a tricky one so I’m surprised it worked. That’s so great!

Reply

Jennifer April 29, 2018 at 11:14 am

Amazing recipe! Delicious and easy to make!!!

Reply

Ema May 1, 2018 at 12:20 pm

Hello, Angela. I have a problem with this recipe. I have made the snickerdoodles three times but they just dont want to flatten out, although I add more and more milk in the dough. Please, can you give me some advice?

Reply

Angela (Oh She Glows) May 13, 2018 at 7:14 am

Hey Ema, Hmm I’m not sure…did you make any changes (even small ones) to the recipe? Did you use almond meal instead of almond flour? Just trying to think of things that could inadvertently thicken the dough.

Reply

Leave a Comment

Previous post:

Next post: