These vegan gluten-free almond flour snickerdoodles are easy and delicious! I use my dependable almond flour cookie base and coat it in cinnamon sugar. They have the perfect crinkly top and are crisp on the outside and soft in the center.

I coated mine in brown sugar and cinnamon. You could use coconut sugar instead, but the color will be a bit darker than the snickerdoodles in the pictures.  For a lighter look, you can easily substitute white sugar for the coating.

These cookies are perfect for all lovers of cinnamon-y goodness and definitely a welcome addition to our regular repertoire of cookie recipes.  I make these year-round for my friends and family. You can change up the spice to chia spice, pumpkin spice or other for variation!

More vegan cookie recipes:

• Almond Flour Ginger Molasses Cookies
• Carrot Cake Oatmeal Cookies
• Vegan Pistachio Cookie Recipe
• German Chocolate Cookies

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Almond Flour Snickerdoodles

These almond flour snickerdoodles are vegan and gluten-free yet perfectly crispy and chewy, and with the signature crinkly top that makes them the eye-catcher on every cookie platter. So easy to make and kids and adults alike love them. 

Course Dessert, Snack

Cuisine American

Keyword vegan snickerdoodles

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill time 30 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 116kcal

Author Vegan Richa

Ingredients

• 1 cup almond flour I use super fine blanched almond flour
• 3 tablespoons tapioca starch or use other starch of choice
• 1/8 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon

For the wet ingredients

• 1.5 tablespoon melted refined coconut oil
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract

For coating the cookies:

• 1 teaspoon cinnamon
• 1 tablespoon brown sugar

US Customary – Metric

Instructions

• In a bowl, combine all the dry ingredients and mix well. Press and mix so that the almond flour lumps break down
• Then add the wet ingredients and mix into a sticky dough. Chill this dough in the refrigerator for at least half an hour. If the dough after half an hour is still a bit too sticky, add in 1 tablespoon of almond flour, or oat flour, and mix in
• In a small bowl, mix the cinnamon and brown sugar and set aside. Prep your baking sheet by lining with parchment paper.
• Preheat the oven to 335 degrees Fahrenheit (170 deg C ) . Make equal scoops of the dough and roll it into a ball then flatten it lightly and press into the cinnamon sugar mixture. Coat on either all sides or just one side and then the edges and then place on the parchment lined baking sheet.
• Repeat for all the dough. Depending on the size you’ll get 6 large cookies or 8-10 small .
• Place the baking sheet in the oven and bake for 12-15 minutes depending o the size of your cookie.
• Remove from the oven. The cookie will be soft when it is just out of the oven. Let it cool for 10 minutes then move it into a cooling rack and let it continue to cool completely.

Video

Notes

• Store on the counter in a covered container for up to a 2 weeks. These cookies are best fresh for the first  4/5 days 
• For variations, you can change up the spice in the cookie to cardamom, chai spice, saffron, pumpkin spice or other flavors.
• To make this oil-free, substitute the oil with tahini or smooth nut butter just omit the oil and add more maple instead 

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 85mg | Potassium: 22mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 36mg | Iron: 0.5mg

Ingredients:

• almond flour –  I use  super fine almond flour from blanched almonds. This recipe is made for almond flour. The only substitutes that work. Are another nut flour. For regular flour cookies, see these.
• tapioca starch gives them more stability – you can use another starch of choice, like cornstarch, potato starch
• as fat we use refined coconut oil to keep it neutral tasting. Virgin works as well
• maple syrup – these are naturally sweetened with maple syrup
• vanilla – always
•  salt brings out the sweetness some more
• baking soda gives these the signature crinkly top
• these would not be snickerdoodles without a hefty dose of cinnamon both in dough and topping
• the signature snickerdoodle look is achieved by coating the cookie dough balls with a mix of cinnamon and brown sugar before baking

Tips :

• You can use coconut sugar instead of brown sugar for the topping to make these completely refined sugar-free
• To make these oil-free, substitute the oil with tahini or almond butter or just omit the oil and add more maple syrup

How to make Vegan Almond Flour Snickerdoodle Cookies

In a bowl, combine all the dry ingredients and mix well. Press and mix so that the almond flour lumps are broken down really well.

Then add the wet ingredients and mix them into a sticky dough. Chill this dough for at least half an hour. If the dough after half an hour is still a bit too sticky after, add in 1 tablespoon of almond flour or oat flour and mix in.

In a small bowl, mix the cinnamon and brown sugar really well and set aside. Prep your baking sheet by lining it with a sheet of parchment paper.

Preheat the oven to 335 degrees Fahrenheit (170 deg C ) . Make equal scoops of the dough, roll it into a ball, flatten it lightly, and press into the cinnamon sugar mixture. Coat on either all sides or just one side and then the edges and then place on the parchment lined baking sheet.

Repeat for all the dough. For larger cookies, you will get about 6 cookies. Smaller cookies would be about 8-10.

Place the baking sheet in the oven and bake for 12-15 minutes depending o the size of your cookie.

Remove from the oven. The cookie will be soft when it is just out of the oven. Let it cool for 10 minutes then move it into a cooling rack and let it continue to cool completely.

Storage

Store on the counter in a covered container for up to a 2 weeks. These cookies are best fresh for the first few days. Refrigerate for freshness and longer storage.

The post Almond Flour Snickerdoodles – Glutenfree appeared first on Vegan Richa.

Gluten-free PB&J cookies are super quick and easy to make! They’re a great snack or breakfast packed with sticky jelly and gooey peanut butter in a tender, almond flour cookie.

These cookies use the almond flour cookie base that I really, really love. Check out my other almond flour cookies, like my ginger molasses cookies, almond joy cookies, baklava cookies, and blueberry muffin cookies!

I love making cookies with almond flour, because not only are they gluten-free that way, they take just a few minutes, they don’t need vegan butter, and they’re also packed with protein! That makes them a great breakfast cookie or snack in addition to being a delicious dessert option.

These cookies are so simple to make! Make the gluten-free, almond flour cookie base and then swirl in some softened peanut butter and jelly. Scoop it onto a baking sheet and bake. And that’s about it! 
I like the crisped peanut butter on some edges. If you don’t like that much mess, then stuff the cookie with the peanut butter and jelly/preserves.

Why You’ll Love PB&J Cookies

• tender cookies with creamy peanut butter and sticky jam swirls
• only 9 ingredients
• gluten-free, grain-free, and soy-free
• one-bowl, 30 minute recipe

More PB&J Recipes

• PB&J Baked Oatmeal
• Peanut Butter and Jelly Thumbprint Cookies
• PB&J Cake or Bread
• Snickers Peanut butter cups, add some preserves in these!

Continue reading: Gluten-Free PB&J Cookies (1 bowl, 30 minutes)

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Looking for some easy vegan Christmas cookies? Whether you want vegan sugar cookies, shortbread, chocolate chip, gingerbread, or something a little bit more offbeat, like Tiramisu cookies, baklava cookies! I have you covered with the absolute best cookie recipes! Gluten-free, soy-free, and nut-free options, too! This post was originally published Dec 9, 2015.

I love baking vegan Christmas cookies for family and friends! Festive cookie recipes like these make the house smell amazing, and it’s such a joy to share my creations with the people I love.

These vegan Christmas cookies recipes only scratch the surface of the Christmas recipes I have on the blog. Whether you need a whole vegan Christmas menu, Christmas breakfast and brunch ideas, or ideas for holiday main dishes, I’ve got you covered this year.

But today, we’re here to talk about cookies! Let’s get to it.

Continue reading: 40+ Vegan Christmas Cookies Recipes

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Tiramisu cookies give you all of the amazing flavors and textures of tiramisu in a grain-free, gluten-free cookie form! They have a coffee caramel drizzle over vegan cream cheese in each bite. And they’re so easy and fun to make!

I’ve been thinking about making some kind of tiramisu-inspired cookies for a while, and these turned out amazing! 

I use my almond flour cookie base, add some coffee to the cookie dough, and then make some sweetened cream cheese mixture. Then, you make this incredible, coffee-brown sugar-coconut-caramel.

All that gets stuffed into the cookie, and it oozes out during baking. It adds so much flavor and texture to the cookies. It’s fantastic! 

These tiramisu cookies do take a little bit of time to make, with all the stuffing and everything. But believe me, they are worth the effort. They are very addictive and delicious! You will want to double triple the batch!

For quicker option, make it into cookie bars. Press half the cookie dough in a pan, then top with the vegan cream cheese mixture and the caramel. Then press the remaining cookie dough on top!

Why You’ll Love Tiramisu Cookies

• all of the flavors and textures of tiramisu in cookie form!
• tender, gluten-free cookie base
• creamy, vegan cream cheese filling
• gooey, coffee-date caramel drizzle
• naturally gluten-free and grain-free

More Almond Flour Cookies

• Ginger Molasses Cookies
• Almond Joy Cookies
• Baklava Cookies
• Blueberry Muffin Cookies

Continue reading: Tiramisu Cookies (grain-free, gluten-free)

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Pumpkin spice roll cookies are like a pumpkin cinnamon roll in cookie form! They’re soft, moist cookies with crisp edges and lots of pumpkin spice and even real pumpkin. These gluten-free almond flour pumpkin cookies are perfect for fall. Glutenfree grainfree Soyfree

These are basically like cinnamon roll cookies but with pumpkin pie spice and a little bit of pumpkin puree in the cookie. 

To make them, you roll out the cookie dough, then you spread this pumpkin spice almond butter and pumpkin puree mixture all over the dough. Roll those cookies, then chill, slice, and bake.

The result is perfectly moist and delicious pumpkin spice roll cookies that are crispy on the edges and moist in the middle. You can bake them a little longer if you prefer crispier cookies, but I like them moist, spicy, and delicious! 

These are based on my almond flour cookie base(what can this cookie base not do!!), which I just love because it’s super simple. You just add all of the dry ingredients and the wet ingredients, mix, and you always get a great dough. The dough is super versatile to the ingredients that you add and the order of ingredients that you add it to the bowl. It just works out really wonderfully every time! No whipping butter and sugar, no need to use any equipment!

If you like these pumpkin spice roll cookies, try some of my other almond flour cookies, like Strawberry Cheesecake Cookies, Baklava Cookies, and Ginger Molasses Cookies.

Why You’ll Love Pumpkin Spice Roll Cookies

• moist cookies with crisp edges and a sweet-and-spicy pumpkin spice filling
• one-bowl cookie dough
• gluten-free and grain free with an incredible texture!
• soy-free and vegan butter-free with an oil-free option

More Pumpkin Spice Recipes

• DIY Pumpkin Pie Spice
• 1 Bowl Pumpkin Bread
• Chocolate Pumpkin Spice Snickerdoodles
• Pumpkin Spice Frappuccino

Continue reading: Pumpkin Spice Roll Cookies (gluten-free, grain-free, soy-free)

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One-bowl strawberry cheesecake cookies are a delicious way to make the most of summer’s sweet strawberries! They’re crispy on the outside, creamy and soft inside, and topped with a crunchy crumb topping. 

These are a fantastic summer cookie with a base of almond flour and topped with thinly-sliced strawberries, cream cheese, and the same cookie dough mixture on top to act like crumb topping, along with brown sugar to crisp it up. Strawberry Cheesecake in cookie form!

It has an amazing mix of textures! The crispy edges of the cookie, the soft cookie in the middle, the tender berries, some vegan cream cheese to balance out the flavor and the crunchy crumb topping. 

You can use other fresh or dried fruits in this cookie, as well. Use dried fruit for a longer shelf life, like dried mangoes or apricots, freeze dried berries etc. omit the cream cheese for longer shelf life.

Why You’ll Love Strawberry Cheesecake Cookies

• crisp on the outside, tender on the inside cookies with a creamy-crunchy cheesecake topping
• protein-packed cookies
• easy to make in under an hour
• naturally dairy-free, egg-free, soy-free, gluten-free, and grain-free!!

More Vegan Cookie Recipes

• Baklava Cookies
• Almond Joy Cookies
• Brownie Cookies
• Snickers Cookies
• Lemon Chia Seed Cookies

Continue reading: Strawberry Cheesecake Cookies (gluten-free, soy-free, grain-free)

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One-bowl vegan lemon poppyseed cookies are amazingly chewy and zesty! Made with almond flour, they are gluten-free and grain-free. 

These lemon poppyseed cookies are based on my other almond flour cookies. This cookie base turns out great every single time! No wonder I keep going back to that to make all sorts of cookies!. It uses just a little bit of maple syrup for sweetening, and no butter or sugar so no beating those up. Just add all the ingredients to a bowl, mix for 5 seconds and done! Scoop and bake. These are my 9 yr niece approved and she makes many of my almond flour cookies easily. Even with some measuring errors, they turn out fab.

You can bake the cookies it a bit longer for a crispier cookie or a minute or so less for chewier cookies. I often use lime zest in these cookies for the extra zing. You can use lemon or lime, and you can add poppyseeds or chia seeds or just omit them. You’ll want to double this recipe, because the cookies just disappear super quickly.

Why You’ll Love These Lemon Poppyseed Cookies

• These cookies need just 1 Bowl
• Maple syrup adds sweetness. No beating up butter and sugar for the perfect shortbread like crumb!
• tangy cookies are crunchy outside and chewy inside
• crunchy poppyseeds add amazing texture
• naturally gluten-free and grain-free
• makes a delicious dessert or snack

More Almond Flour Cookies

• Almond Joy Cookies
• Snickers Cookies
• Blueberry Muffin Top Cookies
• Ginger Molasses Cookies
• Vegan Brookie (Pan Cookie)

Continue reading: Lemon Poppyseed Cookies (Gluten-Free, Grain-Free, 1-Bowl)

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This vegan brookie recipe combines rich brownie and decadent chocolate chip cookie in a single baking pan to make one epic Pan cookie! Gluten-free grain free almond flour pan cookie.

Instead of making individual cookies, this vegan brookie mixes together two kinds of cookie dough in an 8×8- or 9×9-inch baking pan. Making a pan cookie also reduces active. No need to scoop individual cookie, just bake all the dough into 1 pan. It’s quick and easy to make and is perfect for satisfying those chocolate cravings!

The brownie batter and cookie dough are both based on my almond flour cookie dough recipe. You can use my other almond flour-based cookies like blueberry muffin cookies , snickers cookies, or almond joy cookies. Mix and match to make your own, custom vegan brookie!

This vegan brookie comes out really great if you bake them at the right temperature. They are chewy when slightly under-baked and crispy when just slightly over baked. Since you use almond flour, you want to bake them at a slightly lower temperature.

To make them oil-free omit the oil and use a little bit more maple syrup for each of the doughs.

Why You’ll Love Vegan Brookies

• gluten-free , grain-free
• packed with chocolatey goodness
• oil-free option
• versatile and customizable

More Vegan Cookie Recipes

• Vegan Chocolate Chip Cookies
• Baklava Cookies!
• Brownie Cookies
• No Flour Peanut Butter Cookies

Continue reading: Vegan Brookie (Pan Cookie)

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When you want a cookie in a hurry and don’t want to heat up the whole house with the oven, these panini press cookies are the answer! These small batch peanut butter cookies are a great option for satisfying summer cookie cravings.

It takes about 10 minutes to bake the cookies in your panini press, and you can use your fave peanut butter cookie recipe or make my small-batch peanut butter dough to make six cookies!

These cookies are crisp on the outside, soft on the inside, and packed with peanut butter flavor and plenty of chocolate chips!

You can easily make these vegan cookies gluten-free by using gluten-free flour.

When using a panini press to make small-batch cookies, the heat level as-is might be a little too much for the cookies. You want to protect the cookies from getting overly scorched at the bottom, so use folded up parchment paper. I use at least four to six folds of parchment, so there is a good base under the cookie. These cookies can be made anywhere where you can plug the panini press, they don’t the oven!

You are going to love these small-batch peanut butter cookies!

Why You’ll Love Panini Press Peanut Butter Cookies

• Small batch, so you don’t have a ton of cookies hanging out in the kitchen
• Easy to make
• No Oven needed, no Heating up the whole big oven and the kitchen.
• Perfect texture
• Packed with peanut butter and chocolate!
• Soy-free with gluten-free, peanut-free, and nut-free options

More Vegan Cookie Recipes

• Peanut Butter Oatmeal Chocolate Chip Cookies
• Brownie Cookies
• Snickers Cookies Gluten-free
• Almond Joy Cookies
• Vegan Chocolate Chip Cookies

Continue reading: Panini Press Peanut Butter Cookies

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Meet the peanut butter cookies to beat all peanut butter cookies. No flour is added to these cookies meaning these babies are PACKED with flavor as they are pretty much pure peanut butter

Some chopped peanuts on top provide crunch and if you use salted, toasted ones, you get a nice contrast of sweet and salty. These are seriously delish along with a cup of  Chai !

This easy peanut butter cookie recipe needs no flour and uses only 6 ingredients and take just 5 minutes to put together! It could not be easier and within minutes you will end up with the most decadent cookies.

More cookie recipes:

Carrot Cake Oatmeal Cookies

Miso Lemon Pepper Chocolate Chunk Cookies

Almond Joy Cookies Gluten-free Vegan

Snickers Cookies Gluten-free

Baklava Cookies

Continue reading: No Flour Peanut Butter Cookies

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