Snickerdoodle cookies are one of my very favorite treats, so I am especially excited to share this recipe! The recipe is completely gluten free and vegan, but the cookies still have the amazing texture of a traditional snickerdoodle! Hope you enjoy!
Ingredients
- 1.5 cups chickpea flour
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp ground ginger
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1 tbsp vanilla extract
For the topping:
- 3 tbsp coconut sugar
- 1/2 tbsp cinnamon
Instructions
- Preheat your oven to 350 degrees.
- Line a cookie sheet with a silicon baking mat or parchment paper.
- Add all dry ingredients (chickpea flour, coconut flour, cinnamon, nutmeg, cloves, ginger, cream of tartar, baking soda, and sea salt) to a medium mixing bowl and whisk until fully combined.
- Add the wet ingredients (maple syrup, coconut oil, and vanilla extract) to a large mixing bowl and whisk together.
- Add the dry ingredient mixture to the bowl with the wet ingredients and stir everything together using a spatula until you have a smooth batter.
- Add the coconut sugar and cinnamon to a small bowl and mix together.
- One piece at a time, scoop the batter out using a cookie scoop or spoon, roll into a ball, dip into the cinnamon sugar, place onto the cookie sheet, then flatten the dough a little bit with your fingers to shape the cookies (they don’t flatten out in the oven).
- Bake the cookies for 12 – 14 minutes (14 for larger cookies, 12 for smaller cookies or if you like doughier cookies).
- After removing the cookie sheet from the oven, let the cookies cool for a few minutes on the sheet, then transfer to a cooling rack for about 10 minutes, then serv!
Makes 10 cookies
Total time: 25 minutes
Equipment & Ingredients
CategoriesDessert