These are the best Vegan Snickerdoodles with soft and chewy centers and perfectly crispy edges. The perfect holiday cookie thats gluten free, oil free and flourless so that everyone can enjoy!
- 3/4 cup + 1 tbsp cashew butter (208g)*
- 2/3 cup sugar (organic cane or coconut sugar // 128g)*
- 2 tsp molasses (14g)
- 1/4 cup aquafaba (liquid from unsalted canned chickpeas // 60ml)
- 1 tsp vanilla (5g)
- 1 cup oat flour (120g)*
- 1 tsp cinnamon (5g)
- 1 tsp baking soda (5g)
- 1/2 tsp cream of tartar (2.5g)*
- 1/4 tsp salt
Cinnnamon Sugar Coating:
- Pre-heat oven to 350 F (180 C). Line a baking tray with parchment paper or silicon baking mat.
- Into a large bowl, add the cashew butter, coconut sugar, molasses and mix until combined. Then add in the aquafaba and vanilla and stir to combine.
- Add in the oat flour, cinnamon, baking powder, cream of tar tar and salt and fold it in with a spatula until combined and a dough forms.
- Use a medium sized cookie scoop or weigh out 30g of the dough and use your hands to roll into tall balls (refer to photo). Roll them in the cinnamon sugar coating and then place onto baking tray. Leave around 2 inches of space between each cookie as they do spread.*
- Bake for 10-12 minutes. 10 minutes for super soft and chewy cookies. 12 minutes for super crispy and chewy cookies. Let them cool on the baking sheet for 4-5 minutes then transfer them onto a cooling rack.
- Once fully cooled, store them at room temperature in a covered air tight container for 3-4 days or in the freezer for up to 1 month.
- Be sure cashew butter is runny but not liquidy (like most tahini is). The consistency should be very much like sunflower butter or peanut butter. If you don’t have cashew butter, you can also use peanut butter, sunflower butter or tahini in a glass (thats thick). However, the flavour does change.
- Cane sugar helps with the crispy texture and colour for these cookies. Coconut sugar works really well, but makes them more brown and less crispy.
- I make my own oat flour by blending it in a vitamix but any oat flour will work.
- If omitting cream of tartar, replace baking soda with 1 1/4 tsp baking powder + 1/2 tsp apple cider vinegar.
- If you find the dough too sticky, place in the fridge for 15 minutes. Do NOT add in more oat flour!
- To make the dough ahead of time: prepare the dough as instructed and keep in the fridge for up to 4 days covered in a air tight container or reusable bag. Dough can also be frozen for up to 1 month.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: Dessert, Cookies
- Method: Oven
- Cuisine: Vegan, Gluten Free
- Serving Size: 1 cookies
- Calories: 122
- Sugar: 8g
- Sodium: 72mg
- Fat: 5.8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0
- Carbohydrates: 16g
- Fiber: 0.4g
- Protein: 2.8g
- Cholesterol: 0
Keywords: vegan snickerdoodles, snickerdoodle cookies