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. Almond flour and maple syrup make them a great snack cookie
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!
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In a bowl, combine all the dry ingredients and mix well. Press and mix so that the almond flour lumps break down
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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
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In a small bowl, mix the cinnamon and brown sugar and set aside. Prep your baking sheet by lining with parchment paper.
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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.
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Repeat for all the dough. Depending on the size you’ll get 6 large cookies or 8-10 small .
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Place the baking sheet in the oven and bake for 12-15 minutes depending o the size of your cookie.
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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.
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.