After asking ya’ll what kind of cookie is your favorite, I received lots of requests for a vegan snickerdoodle recipe. Also, I get lots of requests for refined sugar and gluten-free desserts. So, here they are! Soft and chewy maple snickerdoodles, that are a bit healthier, yet still irresistible!
Snickerdoodles are perfect for the holiday season but, honestly who needs to wait until then to try these! These cookies are simple to make, gluten-free, and full of warm cinnamon spice. Not to mention, they are a bit healthier than your average snickerdoodle too. They’re refined sugar-free and instead are made with a blend of coconut sugar and maple syrup. I’ve swapped out traditional butter for coconut oil, and the addition of almond flour adds a touch of protein too!
Ingredients for maple snickerdoodles:
- coconut oil
- almond flour
- gluten-free flour
- coconut sugar
- baking soda
- baking powder
What about the cream of tartar?
Alright, I have to be honest with you. When I set out to make these I had every intention of using cream of tartar to give these cookies the nostalgic tang. But, the truth is I forgot to buy some at the store! I decided to still make them and I was pleasantly surprised. First off, the flavor was incredible. Second, the texture turned out super fluffy and soft with a perfect crunchy sugar coating.
Secrets for the best maple snickerdoodles
The secret is to work with a slightly stickier dough. The maple will make this dough a bit tackier, and no I don’t mean like your grandmother’s bathroom wallpaper kind of tacky either. 😉
Oh, I nearly forgot, you also need to chill this dough for 30 minutes. I know its so hard to chill dough when your craving a freshly baked cookie. But, 30 minutes isn’t that long and while you’re watiting you might as well plop down and take that time to do some deep breathing. You’re family already thinks your busy baking… it’s the perfect time for YOU.
Last, make sure to roll these maple snickerdoodles in a bowl of coconut sugar and cinnamon!
How to store cookies?
Let these cinnamon babies cool and then put them in a ziplock or air tight container. They will stay fresh for 5-7 days on the counter!
Or Zip them up in a freezer-safe bag and toss them in the freezer where they’ll stay good for 3 months!
Check out more cookies:
- Tahini Chocolate Chip Cookies
- Healthy Breakfast Cookies
- Brown Butter Cornflake Cookies
- Prep Time: 40
- Cook Time: 11
- Total Time: 51 minutes
- Yield: 17 1x
- Category: Dessert
- Diet: Gluten Free
The best vegan maple snickerdoodles are soft, chewy, and irresistible! Fluffy little pillows of cinnamon goodness, with a swirl of rich maple flavor.
- 6 Tbsp. coconut oil melted
- 2/3 cup maple
- 1/4 cup coconut sugar
- 3/4 cup almond flour
- 1 1/2 cup gluten-free flour
- 1 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup water
- 1 tsp. vanilla
Sugar Coating (optional):
- 5 Tbsp. demerara sugar or coconut sugar
- 1 1/2 tsp. cinnamon
- Pinch of salt
- Melt coconut oil and combine maple syrup, water, and vanilla.
- Add almond flour, gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
- Mix together. The dough will be tacky and stickier than normal dough.
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 350 degrees.
- In a small bowl combine demerara sugar or coconut sugar, cinnamon, and a pinch of salt.
- Scoop the dough out and roll into balls. Roll each ball into the cinnamon-sugar mixture until the ball is completely coated.
- Place each cookie dough ball onto a parchment paper-lined baking sheet.
- Bake for 11 minutes until fluffy and golden brown around the edges.
- Transfer cookies to a cooling rack and allow to cool completely.
- Serving Size: 1 cookie
- Calories: 275
- Fat: 10
- Protein: 2
Keywords: gluten free, cinnamon, naturally sweetened
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