I love making vegan version of all the classic Christmas cookies, like my Vegan Sugar Cookies, Vegan Gingerbread Cookies, or Vegan Shortbread Cookies. Since the classic snickerdoodle recipe contains animal products, including eggs and butter, I also needed to make a vegan version!
Ingredients and Substitutions
This is an almond flour snickerdoodle recipe made without eggs or butter. To make these grain-free snickerdoodle cookies, you need.
Almond Flour – Ultra-fine blanched almond flour works better than coarse almond meal. Make sure you measure the almond flour scooped and packed in the measuring cup for precision. I didn’t try the recipe with other flour like wheat flour, coconut flour, or oat flour, so I can’t recommend these options. Flax Egg – For the vegan snickerdoodle cookie recipe, I am using a flax egg. To make a flax egg, stir 1 tablespoon of flaxseed meal with 3 tablespoons of lukewarm water and wait for 10 minutes until it forms a gel texture. Cinnamon – For classic snickerdoodle flavors. Cream of Tartar – This is the magic ingredient that adds a tangy flavor to snickerdoodle cookies. Baking Soda – Or double the amount if you want to use baking powder. Vanilla Extract – for flavor. Coconut Sugar – or unrefined cane sugar, both work the same. Coconut Oil – Vegan butter is not recommended in this recipe. The cookies wouldn’t firm up and would spread too much.
How To Make Almond Flour Snickerdoodles
The best snickerdoodle recipes all include cinnamon, cream of tartar, and coconut sugar for a delicious fall taste.
Storage Instructions
These almond flour snickerdoodle cookies can be stored for up to 5 days in a sealed cookie jar in the fridge. You can also freeze the cookies in Ziploc bags and thaw them for 3 hours before serving them at room temperature.
More Almond Flour Cookie Recipes
I love baking almond flour cookies. Almond flour is a healthy gluten-free flour, low in carbs, and it makes fulfilling cookies high in healthy fats. Below I listed more almond flour cookie recipes for you to try.
