Gluten Free Snickerdoodle Cookies (vegan)
In this recipe I show you my version of my FAVORITE snickerdoodle cookies. Common around the holidays, but eaten in my home weekly. Enjoy!
Equipment
- Oven
- Bowl
- Rubber Spatula
- Whisk
Ingredients
Cookie
- 1 cup vegan butter (softened)
- 1 1/2 cups cane sugar (or maple sugar/coconut sugar)
- 2 tbsp flax meal
- 6 tbsp water
- 2 tsp vanilla extract
- 2 3/4 cups gluten free all purpose flour (bob's red mill 1 to 1)
- 1 1/2 tsp cream of tartar
- 1 tsp salt
Cinnamon Sugar Topping
- 1/2 cup cane sugar (or coconut/maple sugar)
- 2 tbsp cinnamon
Instructions
Make Snickerdoodle Dough
- Preheat oven to 350
- Prepare flax eggs (add flax meal to water)
- Cream together sugar and vegan butter
- Add flax eggs and vanilla to sugar/butter mixture
- Add gluten free flour, cream of tartar, and salt
Make Cinnamon Sugar Topping
- In a large plate or bowl, add sugar and cinnamon
- mix together
Put It All Together
- Roll cookie dough into balls
- Roll in the cinnamon sugar topping
- Place on baking sheet covered in parchment paper or silicon baking sheet
- Using the back of a measuring cup flatten the cookies
- Bake in the oven for 9-12 minutes
- Allow it to cool for 2 minutes before placing on a wire cooling rack (they will be very soft)
Video
Notes
This recipe was 1000% adapted from modernhoney.com. I made it gluten free and vegan and changed up a few things. They are super good and I really hope you like them.
