Vegan Snickerdoodle Cookies

Vegan Snickerdoodle Cookies

Vegan Snickerdoodle Cookies

You should know by now after scrolling on my blog that I love an assortment of “clean” treats. Who doesn’t!?  I was looking for something veering away from chocolate for those who aren’t chocolate lovers. These vegan snickerdoodle cookies are the best tasty treat that are refined-sugar free and gluten free!

Other tasty treats you may like:

Sweetener for the Vegan Snickerdoodle Cookies

I opted to use coconut sugar as the main sweetener for these cookies. At our clinic, we like to recommend healthy treats that are appropriate for anyone while advocating stable blood sugar levels and no spikes! Coconut sugar can easily add the sweetness to cookies without contributing to blood sugar issues. Coconut sugar does not have a coconut taste as opposed to coconut flour.

The Cookie Base

Oat flour is the base of these cookies. It has the best cookie consistency for these specific cookies. High in fiber and other nutrients, oat flour is a great option. You can easily make oat flour at home by getting quick oats or whole oats and blending them in a Nutri Bullet blender until it becomes a fairly fine texture.

You could always experiment with almond flour although do note the bake time may differ as well as the texture. This can be a nice substitute although I recommend googling proper bake time. I have not tried it this way.

Vegan Snickerdoodle Cookies

Prep Time10 mins
Cook Time10 mins
Keyword: gluten-free, refined-sugar free, vegan
Servings: 6 cookies

Ingredients

  • 3/4 c. cashew butter
  • 2/3 c. coconut sugar
  • 2 tsp. pure maple syrup
  • 1/4 c. aquafaba liquid from unsalted canned chickpeas
  • 1 tsp. vanilla
  • 1 c. oat flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. sea salt

Cinnamon Sugar Coating

  • 2 tbsp. coconut sugar
  • 3/4 tsp. cinnamon

Instructions

  • Preheat oven to 350F. Line a baking tray with parchment paper.
  • In a large bowl, add the cashew butter, coconut sugar and maple syrup and mix until combined. Then add the aquafaba and vanilla and stir until well combined.
  • Next add in the oat flour, cinnamon, baking powder, cream of tartar and salt. Mix thoroughly with a spatula.
  • Using a spoon or your hands, gather about 2 tbsp. of dough and roll into a ball. Roll them into the cinnamon sugar coating and then place onto the baking tray.
  • Leave about 2 inches of space between cookies (they do spread). Gently pat the cookie down in the middle. Bake for 10-12 minutes. Note: 10 minutes makes them nice and chewy still, whereas 12 minutes is more crispy!



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