
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!



Snickerdoodles (vegan + gluten-free)

Yield
10-12 cookies
Prep time
Cook time
Total time
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.
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
- Preheat oven to 375°F 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.
- 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.
- 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).
- 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.
- 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.
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.
- I don't recommend subbing the cane sugar for coconut or Sucanat sugar - in my previous trials it came out too dry.
Nutrition Information
(click to expand)PS – See all my cookie and square recipes here!

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!
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.
I always press mine down..mine stay like balls otherwise ;)
These look amazing! I will have to try them out (snicker doodles happen to be a major favorite in my house).
can you substitute the sorghum flour? Thanks
These cookies looks awesome, I need to try!
Another winner! Yum. Thank you.
Yay! Healthy snickerdoodles! Will try substituting the cane sugar for stevia for a low GI option. Thank you!! <3
Ooh, yumm! And congrats on the family of 3! ;)
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!
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!
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!
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!
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! =)
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!!!
Just found this recipe sounds amazing, we have oat allergies is there anything I can sub for oat flour.
Loving your recipes!!
This recipe looks amazing. I can’t wait to make it for my kids.
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?
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
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
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!
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?