Vegan Gluten-Free Snickerdoodles Recipe

Vegan gluten-free snickerdoodles swap butter, egg and plain flour for almond flour, tapioca starch and maple syrup, with cream of tartar keeping their classic tangy edge. The dough forms into balls, rolls in cinnamon sugar, and bakes for 10 minutes per tray, giving a batch of about 18 cookies with crisp edges and a soft, chewy centre in well under an hour.

What Are Snickerdoodles?

Snickerdoodles are the buttery cookies available in bakeries. Butter, sugar, flour, and sometimes egg are the main ingredients used for making these. These cookies are fluffy and have a dash of cinnamon to them. The basic difference between regular sugar cookies and snickerdoodles is the tangy flavour found in the latter. This flavour is because of the cream of tartar used for making snickerdoodles. Your recipe will be incomplete if you don’t use cream of tartar.

If you thought you could make the snickerdoodles the authentic, fluffy way only by using butter, you are mistaken.  Here, we will tell you how to make simple and healthy vegan, gluten-free, egg-free and dairy-free snickerdoodles easily. So, take a note of these ingredients and collect them first to prepare these cookies in a jiffy.

What Ingredients Do You Need for Vegan Gluten-Free Snickerdoodles?

The following ingredients will help you prepare about 18 cookies in less than 20 minutes.

• Blanched Almond Flour – 2 ¼ cups (about 250g)
• Tapioca starch – 6 tablespoons
• Cane Sugar – 3 tablespoons (about 35g)
• Baking Powder – 1 ½ teaspoon
• Cream of tartar – 2 separate quantities of ¼ and 1/8 teaspoons
• Salt – 2 separate quantities of ¼ and 1/8 teaspoons
• Maple Syrup – around 200g (1 cup)
• Vanilla Extract – 2 ¼ teaspoons

For the Cinnamon Coating of the Cookies

• Cane sugar – 6 tablespoons (about 70g)
• Ground Cinnamon – 2 separate quantities of 1 and ¾ teaspoons

How Do You Make Vegan Gluten-Free Snickerdoodles?

• Get the oven ready by pre-heating it to 375 degrees F (190°C). Arrange parchment paper on 2 baking sheets and set them aside.
• Mix the dry contents of almond flour, tapioca flour, sugar, baking powder, and salt in a large bowl. After mixing them slightly, add the cream of tartar as well. Now, whisk the contents well to ensure that there are no lumps. This step is very important, as it decides the texture of the cookies.
• You should now add the wet ingredients of maple syrup and vanilla extract to the dry mixture. Mix the contents until you get a thick batter-like consistency. You have to continue mixing the contents and pressing them with a spoon until you get this consistency.
• Now, you need to get the coating ingredients ready. Add the sugar and ground cinnamon to a bowl and whisk the contents well, so that they blend nicely. Keep this ready.
• Form balls using about 1 ½ or 2 tablespoons of the batter-like dough that you have prepared. Use your hands to roll the balls. It is important to use all the ingredients in the correct measurement to get the consistency right while rolling the balls. If your dough is very sticky, you can allow it to settle for 15 minutes in the refrigerator.
• Once you form the balls, coat them in the cinnamon/cane sugar mixture and keep circling the balls several times. This ensures that the balls are coated well with the cinnamon powder.
• Place these balls on the pan sheets (baking sheets) in such a way that there is a distance of 2 inches between 2 cookies. Press these balls slightly till their width is about ¼ inch. Pressing the cookies is important to bake them properly.
• You need to bake one sheet at a time. Since you have already pre-heated your oven, you can bake the snickerdoodles for 10 minutes. You will notice them puffing up well and slightly crackling up, which is the exact texture you want.
• After 10 minutes, take the first pan out and bake the second one. Allow the baked cookies to cool down on the pan for 10 minutes. Once they have cooled, transfer to another pan, where they will cool down for another 10 minutes. The cookies get cooked and start getting flattened as they cool down. So, it is important to give them this time to settle before you start relishing them.
• You have nailed your cookies if they have crispy edges and moist, chewy centre portions. Transfer them to an air-tight container and munch on them whenever you want.
• You can also make them in large quantities and store them in the freezer. When kept in the freezer, they stay good for about 1 month.

What Variations Can You Try?

• Since we are not using butter in this recipe, it is important to use almond flour. Almond flour is the best in the vegan options to help the cookies get fluffy while being baked.
• Instead of cane sugar, you can also use coconut sugar.
• You can try gluten-free rice flour instead of tapioca flour.
• When you add the wet ingredients into the dry mixture, you can also add about ½ cup of coconut butter (or any other vegan butter of your choice) and about 5 tablespoons of any vegan milk. Butter and milk are recommended when you are using flours other than almond flour.
• You can also use about 3 tablespoons of aquafaba liquid as part of your wet ingredient list. This is the liquid content you get from a can of chickpeas.
• For extra fluffiness, you can add about 2 tablespoons of cornflour starch or arrowroot starch.

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