Vegan Snickerdoodle Cookies

Vegan Snickerdoodle Cookies that are soft, chewy, and so easy to make! These cinnamon sugar coated classics are gluten free, paleo, and free from refined sugars! They make a great holiday cookie that will be loved by everyone.

Course Cookies, Paleo Baked Good

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 12

Total Time 22

Servings Cookies

Calories 190kcal

Author Emilee Mason

Ingredients

2 ¾ cups blanched almond flour
¼ cup tapioca flour
¼ tsp baking powder see notes
¼ cup coconut oil melted
⅓ cup cashew butter
½ cup pure maple syrup
⅛ tsp vanilla

Cinnamon Sugar Coating

3 tbsp maple sugar
2 tsp cinnamon

Instructions

In a medium sized bowl add all dry ingredients for the cookies; almond flour, tapioca flour, and baking powder.
Add in the wet ingredients and mix well. Note - the dough will be very thick.
Using a 1 tbsp cookie scoop, scoop the dough into 16-18 evenly sized cookie dough balls and set aside on a parchment paper lined cookie sheet.
In a small bowl add the cinnamon and maple or coconut sugar and use a fork to mix.
Roll the dough balls between your hands and ,one cookie at a time, roll in the cinnamon sugar mixture ensuring to coat the cookie completely. Then place the cinnamon sugar coated cookie dough balls back on the baking sheet 2 inches apart
Use your hand to gently press the dough balls down and flatten slightly.
Bake the cookies at 350F for 11-12 minutes until the cookies are set and very lightly browned on the edges and bottom. The cookies will be very soft coming out of the oven so allow them to cool for 5-10 minutes before transferring to a cooling rack and enjoy!

Notes

Ingredient Notes

Be sure you are using blanched almond flour with the skins removed and NOT almond meal.
Tapioca Flour is often labeled as tapioca starch as well!
Aluminum-free baking powder is a great vegan option, or you can make an easy homemade paleo baking powder using only baking soda, cream of tartar, and tapioca flour/starch.
Cashew butter can also be substituted with almond butter, however, I love the subtle flavor and creaminess that the cashew butter provides.
Coconut Sugar can also be substituted for the maple sugar, it will just make the cookies a bit darker than using maple sugar. Another option is Organic Evaporated Cane Syrup or Organic Cane Sugar but if you are very strictly paleo, you’ll want to stick with maple or coconut sugar.

Storage Notes

These cookies are best stored in an airtight container on the counter for up to 4 days and can be stored for longer in the refrigerator.
These cookies can be frozen, after cooling completely, for up to three months in an airtight container .

Gluten Free Baking Notes

The almond flour can not be substituted. I never recommend substituting one gluten free flour for another in a recipe, unless it specifically states that it has been tested. In general, most gluten free flours can not be substituted in a one to one ratio.

Nutrition