Healthy Gluten Free Vegan Snickerdoodles

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5 from 2 reviews


  • 1 cup almond flour
  • 2 Tbsp. coconut flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1 and 1/4 tsp. cinnamon, divided
  • pinch salt
  • 1 Tbsp. coconut oil
  • 2 Tbsp. cashew butter
  • 1/4 cup maple syrup
  • splash pure vanilla extract
  • 2 Tbsp. coconut sugar


  1. Make the cookies: Set your oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine almond flour, coconut flour, baking soda, cream of tartar, 3/4 tsp. cinnamon, and salt in a small bowl. Whisk to combine, making sure to remove all clumps.
  3. In another small bowl, melt coconut oil,. Add cashew butter, maple syrup, and vanilla, and mix to combine.
  4. Add wet ingredients into the dry, and mix until combined. Dough will be sticky.
  5. Measure out tablespoon-sized mounds of cookie dough and roll into balls. Stick cookies on the lined baking sheet, and place in the freezer for 2 minutes.
  6. Make the cinnamon-sugar coating: Meanwhile, mix coconut sugar and remaining 1/2 tsp. cinnamon in a small bowl.
  7. Assemble: Remove cookies from freezer. Re-roll each ball if desired, then coat each ball with the cinnamon-sugar coating. Freeze for another 10 minutes.
  8. Bake for 9 minutes. Remove cookies from oven and cool on the baking sheet for 10 minutes, then move to a cooling rack.

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