December 1st is here! You know what that means. Bring on all the holiday baking. These Vegan Snickerdoodle Cookies welcome the Christmas season with all the sugar and spice! These cookies are soft and pillowy with the slightest crisp on the outside. They are puffy, chewy and completely gluten free. I highly suggest you welcoming December AKA cookie season by making these vegan snickerdoodles!
Is cream of tartar vegan?
The name itself just leads one to think it’s full of dairy. But surprise! It’s not. Cream of tartar is vegan! It’s simply a leavening agent like baking soda and baking powder but it has a tangy texture. This is typically a key ingredient in snickerdoodle cookies. They want that slight tang. Cream of tartar simply helps a cookie stand a little taller, you know, give it a little more confidence.
how to make vegan snickerdoodle cookies?
These vegan snickerdoodles use a blend of almond flour, oat flour and brown rice flour. With gluten free baking it is rare to use just one flour for a recipe, unless it’s just a few tablespoons of flour needed. For cookies, my favourite blend is some combination of almond flour and oat flour, which you will see in most of my cookie recipes.
These gluten free snickerdoodle cookies also call for vegan butter. My favourite vegan butter to use is Miyoko’s. You need to let the butter soften for this recipe, just slightly but don’t melt it. Cream together the butter with the coconut sugar and then add the vanilla and flax egg. You then gently combine the dry ingredients into the wet mixture. The end result is a yummy cookie dough that you should probably taste test! Then roll these balls into a cinnamon-sugar mixture and pop them into the oven. No need to flatten them beforehand. After 14 minutes you’ll be greeted by crinkly, and puffy vegan snickerdoodles.
Note for this recipe: You could try using coconut oil (softened) instead of vegan butter, but I have not tested it, and it will most likely yield a slightly different result. But I’m sure they will still be delicious!
here are a few reasons why I love these vegan snickerdoodle cookies, so listen up!
- Well, how could any cookie not be picky husband approved? You’d just have to be completely insane not to love a good cookie. Adam loves these gluten free snickerdoodle cookies. He gave me key feedback early on in the testing process. They were too soft at one point then too crispy. But finally, we were able to agree that these vegan snickerdoodle cookies are just right.
- I typically like a crispy and chewy cookie but when I bite into these the soft, pillowy texture just hits the spot. When they are baked for 14 minutes there is an ever so slight crisp on the outside but it doesn’t interfere with the softness on the inside. It’s one dreamy cookie.
- Any dessert that can be made in under an hour is going to be one I come back to time and time again. So with preparation, baking, cooling and clean up, it can all be done under 1 hour. Talk about efficient Christmas baking!
Looking for more vegan Christmas cookies? Try these!
Can we talk about how fun it is to say, “snickerdoodle”? As an added bonus, you can snicker as you say “snickerdoodle” over and over again, while you shove down a few cookies. Sounds like a pretty good time. And hey maybe Santa would like some vegan snickerdoodle cookies this Christmas, you know change it up for the jolly man this year. Basically, these pillowy gluten free snickerdoodle cookies NEED to be on your Christmas baking list. Just imagine nibbling on these cookies, drinking tea, sitting by the fireplace right by the Christmas tree. Sounds pretty magical to me.
Vegan Snickerdoodle Cookies
- food processor
- kitchen aid/hand beaters
- 1 flax egg (1 tbsp flax meal + 3 tbsp of water)
- 1/3 cup vegan butter (soft, but not melted)
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 3/4 cup almond flour
- 1/2 cup oat flour
- 1/4 cup brown rice flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 2 tbsp coconut sugar (or sugar of choice)
- 1 tbsp cinnamon
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Prepare the flax egg by adding 3 tbsp of water to 1 tbsp of flax seed meal. Mix together and then let sit for 5-8 minutes until a yolky consistency has formed.
- Begin to cream together the vegan butter and sugar using a kitchen aid or hand beaters. Then add the flax egg and the vanilla.
- Combine all the dry ingredients in a separate bowl and whisk together.
- Slowly add the dry ingredients to the butter mixture either using the paddle attachment on the kitchen aid or by hand with a wooden spoon.
- Prepare the cinnamon-sugar mixture by combining the cinnamon and sugar together in a separate bowl.
- Use a melon ball scoop or measure out 2 tbsp of dough and roll into a ball. The batter will be soft but still workable. Roll/coat the cookie dough ball in the cinnamon-sugar mixture and place on the baking sheet. Do the same for the rest of the cookies. I baked 6 cookies together for the first batch and then 4 for the second. Bake for 13-14 minutes (mine were good at 14). If baking in two separate batches, store the extra batter in the fridge while the first batch bakes.
- Let the cookies cool for at least 8 minutes on the baking sheet, then gently transfer them to a cooling rack to let them cool for another 10 minutes or longer.