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–+ servings

Vegan & Gluten Free Snickerdoodles

I do not mess with the classics, so when I tell you these gluten free and vegan snickerdoodles are just as good as the original, I mean it. They are sugary, tangy, chewy and crispy all at once. The perfect dairy free and flour free Christmas classic.
Prep Time 10 minutes
Cook Time 16 minutes
Servings: 4 large cookies

Ingredients

  • 1 cup almond flour, densely packed, 116 grams
  • ½ tsp cream of tartar
  • 1 tsp baking powder
  • ⅛ tsp salt
  • ¼ cup granulated sugar , 55 grams
  • ⅓ cup melted vegan butter, or coconut oil or ghee
  • 1 tbsp oat milk
  • 1 tbsp cinnamon, for topping
  • 2 tbsp granulated sugar, for topping

Instructions 

  1. Whisk together the almond flour, cream of tartar, baking powder and salt.
  2. Add in the sugar and whisk again, then add in the melted butter and oat milk and stir until a dough forms. Put this in the fridge to chill.
  3. Preheat the oven to 350F.
  4. In a small dish, mix together the sugar and cinnamon for coating.
  5. Portion the dough into either 4 large cookies or 8 small cookies, roll them into balls and coat generously with the cinnamon sugar.
  6. Bake the cookies on a parchment lined baking sheet at 350F for 15-16 minutes, or until they are spread and cracked.
  7. *Optional, use a cookie cutter to swirl around the outside of the cookies after the are done baking, this will help form them into perfect circles.
  8. Let cool fully before eating!