It’s been two years since I last consumed a snickerdoodle cookie. TWO YEARS. It’s terribly hard to imagine, I know.
However, because I miss that sweet, cinnamon-y goodness, I decided to try my hand at creating own, simply based off of a popular recipe that is raved about on the internet. And I could not be happier with the results.
I simply subbed all of the ingredients needed to make them vegan, gluten-free, and cut down the sugar content. The flour is replaced with all-purpose gluten-free flour, the eggs are replaced with flax eggs, the sugar is replaced with organic light brown sugar and stevia, and the butter is replaced with vegan butter.
If you’re like me, you have a hard time going to the grocery store and purchasing any type of food that isn’t the healthiest of its kind. But, if you’re also anything like me, that habit comes to a halt when you suddenly decide to spend two days indulging in carbs, sugar, and coffee. Be real with yourself and bake these cookies, making a decision like a real adult would, to indulge a little now, and not a ton, later.
Being that this recipe is based off of a classic, these cookies carry that special nostalgic feeling of eating snickerdoodles as a young child.
Welcome back, childhood.
Soft Vegan & GF Snickerdoodle Cookies
Sweet pillowy snickerdoodle cookies full of cinnamon and love.
- 2 ½ cups (370g) all-purpose gluten-free flour
- 2 tsp (8g) cream of tartar
- 1 tsp (4g) baking soda
- ½ tsp (2g) sea salt
- 1 cup vegan butter
- 1 cup (8oz) organic light brown sugar
- 2 flax eggs (2 tbs ground flaxseeds mixed with 5 tbs water)
- ½ tsp (2g) vanilla extract
- ½ tsp (2g) liquid stevia extract
- 3 tbs (1.5oz) light brown sugar or coconut palm sugar
- 1 tbs ground cinnamon
- 2 tbs shredded coconut (optional)
- In a large mixing bowl or the bowl of a stand-up mixer fitted with the paddle attachment, thoroughly cream together the butter, brown sugar, stevia, and flax eggs.
- In a separate bowl, mix together flour through salt.
- Add the flour mixture to the wet mixture and cream to combine.
- Place dough, along with two lightly greased cookie sheets, in the fridge to chill for 10-15 minutes.
- While the mixture chills, combine all of the topping ingredients in a small bowl.
- Pre-heat oven to 350 F.
- Retrieve the dough and pans from the fridge. Scoop out heaping tablespoons of the dough and roll in the brown sugar/cinnamon mixture to coat. Leaving plenty of space, place the balls of dough on the pan and lightly press down to flatten.
- Bake in oven for 10 minutes and move cookies immediately to a cooling rack.
- Enjoy while warm with a glass of almond milk or let cool and store in an airtight vessel for up to several days.
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