Vegan

Almond Flour Snickerdoodles – Glutenfree

These almond flour snickerdoodles are vegan and gluten-free yet perfectly crispy and chewy, and with the signature crinkly top that makes them the eye-catcher on every cookie platter. Almond flour and maple syrup make them a great snack cookie

a platter with glutenfree vegan almond flour snickerdoodles

These vegan gluten-free almond flour snickerdoodles are easy and delicious! I use my dependable almond flour cookie base and coat it in cinnamon sugar. They have the perfect crinkly top and are crisp on the outside and soft in the center.

I coated mine in brown sugar and cinnamon. You could use coconut sugar instead, but the color will be a bit darker than the snickerdoodles in the pictures. For a lighter look, you can easily substitute white sugar for the coating.

a platter with vegan glutenfree snickerdoodles with one cookie broken into half

These cookies are perfect for all lovers of cinnamon-y goodness and definitely a welcome addition to our regular repertoire of cookie recipes. I make these year-round for my friends and family. You can change up the spice to chia spice, pumpkin spice or other for variation!

a platter with vegan glutenfree almond flour snickerdoodle cookies

More vegan cookie recipes:

Almond Flour Ginger Molasses Cookies
Carrot Cake Oatmeal Cookies
Vegan Pistachio Cookie Recipe
German Chocolate Cookies

Almond Flour Snickerdoodles

These almond flour snickerdoodles are vegan and gluten-free yet perfectly crispy and chewy, and with the signature crinkly top that makes them the eye-catcher on every cookie platter. So easy to make and kids and adults alike love them.

Course Dessert, Snack

Cuisine American

Keyword vegan snickerdoodles

Prep Time 10

Cook Time 15

Chill time 30

Total Time 55

Servings

Calories 116kcal

Author Vegan Richa

Ingredients

1 cup almond flour I use super fine blanched almond flour
3 tablespoons tapioca starch or use other starch of choice
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

For the wet ingredients

1.5 tablespoon melted refined coconut oil
1/4 cup maple syrup
1/2 teaspoon vanilla extract

For coating the cookies:

1 teaspoon cinnamon
1 tablespoon brown sugar

US Customary – Metric

Instructions

In a bowl, combine all the dry ingredients and mix well. Press and mix so that the almond flour lumps break down
Then add the wet ingredients and mix into a sticky dough. Chill this dough in the refrigerator for at least half an hour. If the dough after half an hour is still a bit too sticky, add in 1 tablespoon of almond flour, or oat flour, and mix in
In a small bowl, mix the cinnamon and brown sugar and set aside. Prep your baking sheet by lining with parchment paper.
Preheat the oven to 335 degrees Fahrenheit (170 deg C ) . Make equal scoops of the dough and roll it into a ball then flatten it lightly and press into the cinnamon sugar mixture. Coat on either all sides or just one side and then the edges and then place on the parchment lined baking sheet.
Repeat for all the dough. Depending on the size you’ll get 6 large cookies or 8-10 small .
Place the baking sheet in the oven and bake for 12-15 minutes depending o the size of your cookie.
Remove from the oven. The cookie will be soft when it is just out of the oven. Let it cool for 10 minutes then move it into a cooling rack and let it continue to cool completely.

Notes

Store on the counter in a covered container for up to a 2 weeks. These cookies are best fresh for the first 4/5 days
For variations, you can change up the spice in the cookie to cardamom, chai spice, saffron, pumpkin spice or other flavors.
To make this oil-free, substitute the oil with tahini or smooth nut butter just omit the oil and add more maple instead

Nutrition

Ingredients:

almond flour – I use super fine almond flour from blanched almonds. This recipe is made for almond flour. The only substitutes that work. Are another nut flour. For regular flour cookies, see these.
tapioca starch gives them more stability – you can use another starch of choice, like cornstarch, potato starch
as fat we use refined coconut oil to keep it neutral tasting. Virgin works as well
maple syrup – these are naturally sweetened with maple syrup
vanilla – always
salt brings out the sweetness some more
baking soda gives these the signature crinkly top
these would not be snickerdoodles without a hefty dose of cinnamon both in dough and topping
the signature snickerdoodle look is achieved by coating the cookie dough balls with a mix of cinnamon and brown sugar before baking

Tips :

You can use coconut sugar instead of brown sugar for the topping to make these completely refined sugar-free
To make these oil-free, substitute the oil with tahini or almond butter or just omit the oil and add more maple syrup

ingredients for making vegan snickerdoodle cookies on a marble countertop

How to make Vegan Almond Flour Snickerdoodle Cookies

dry ingredients for vegan snickerdoodles in a white bowl

dry ingredients for vegan snickerdoodle cookie batter in a bowl

In a bowl, combine all the dry ingredients and mix well. Press and mix so that the almond flour lumps are broken down really well.

wet ingredients being added to dry ingredients in a bowl

Then add the wet ingredients and mix them into a sticky dough. Chill this dough for at least half an hour. If the dough after half an hour is still a bit too sticky after, add in 1 tablespoon of almond flour or oat flour and mix in.

vegan snickerdoodles cookie dough in a white bowl

In a small bowl, mix the cinnamon and brown sugar really well and set aside. Prep your baking sheet by lining it with a sheet of parchment paper.

Preheat the oven to 335 degrees Fahrenheit (170 deg C ) . Make equal scoops of the dough, roll it into a ball, flatten it lightly, and press into the cinnamon sugar mixture. Coat on either all sides or just one side and then the edges and then place on the parchment lined baking sheet.

snickerdoodles cookie batter on a lined sheetpan

Repeat for all the dough. For larger cookies, you will get about 6 cookies. Smaller cookies would be about 8-10.

Place the baking sheet in the oven and bake for 12-15 minutes depending o the size of your cookie.

Remove from the oven. The cookie will be soft when it is just out of the oven. Let it cool for 10 minutes then move it into a cooling rack and let it continue to cool completely.

freshly baked vegan glutenfree snickerdoodle cookies on a cookie sheet

Storage

Store on the counter in a covered container for up to a 2 weeks. These cookies are best fresh for the first few days. Refrigerate for freshness and longer storage.

The post Almond Flour Snickerdoodles – Glutenfree appeared first on Vegan Richa.

Vegan

Mushroom Parmesan Pasta Bake (1-pan, nut-free, with soy-free and gluten-free options)

Cozy, hearty spinach cheese stuffed Mushroom Parmesan, is a one-pan dinner that your family is going to love! Even the orzo pasta bakes up in the pan with the cheesy mushrooms and marinara sauce! 1 pan, 1 baking Step!

close-up of a fork taking a bite of mushroom parmigiana

I wanted to make a simple mushroom parmesan pasta bake, because I had plenty of mushrooms on hand. And I wanted to reduce the pans and time in the kitchen. Enter this cozy 1 Pan Orzo bake!

The mushrooms are stuffed with this delicious spinach-tofu-cheese mixture that I often use to make stuffed shells, then I top it with a cruncy breadcrumb topping and pair it with a pasta, I use orzo, but other shapes will work too! The pasta and the sauce at the bottom, topped with cheesy stuffed mushrooms, and a crisp breadcrumb topping. Everything cooks in just one pan and one baking step!

close-up of mushroom parmesan in the pan after baking

The prep is very simple. Just make your spinach-tofu-cheese mixture by adding everything to a bowl and mixing it. Prep your mushrooms by removing the stems, and that’s it!

It’s an easy recipe that’s pretty flexible, too. You can add some veggie grounds or vegan ground meat substitute in with the pasta sauce to add extra protein to the meal. The recipe is already nut-free, and it’s easy to make soy-free and gluten-free, too.

You want to use about two- to three-inch mushrooms. Larger mushrooms take longer to cook, and pasta will overcook in that much time, so medium-sized works best here. I also use the mushroom stems in the recipe, so don’t discard them. Just trim away the tough end of the stem and discard that, but save the rest of the stem to chop up into the pasta sauce.

close up of mushroom parmesan on a plate

I paired this mushroom parmesan with orzo pasta, because it cooks up really easily in the baking dish and it works out just amazing. You can add a different pasta of choice, as well, just bake a few minutes longer until the pasta is cooked to preference.