These soft and chewy vegan snickerdoodles are dairy-free, refined sugar-free, gluten-free and easy to make.
One of my favorite things to do is re-create (or “veganize”) traditional treats and desserts and make them a little healthier and wholesome. These changes are simple, but it does take a little research to find the best substitutes for fatty and inflammatory ingredients.
These cookies are so good you won’t even taste the difference. In fact, you can probably eat a couple more than you would otherwise.
I feel like most cookies are year-round favorites. Although I didn’t grow up eating them, they have become a staple in my kitchen for their healthy ingredients. Make sure to have some cold almond milk in hand… dunking is optional!
A healthy vegan version of the classic snickerdoodles recipe. These vegan cookies are made with simple ingredients for an easy and quick afternoon treat. Almond milk for dunking optional!
- 1 3/4 cup gluten free flour
- 1/4 cup arrowroot powder
- 1 tsp. baking powder
- 1 tsp Himalayan pink salt
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/4 cup vanilla almond milk
- 1 tsp vanilla extract
- 3 tbsp ground cinnamon
- 1/2 cup coconut sugar (or date sugar)
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Whisk together the flour, arrowroot, salt and baking powder.
- Combine the oil, milk, maple syrup and vanilla extract. Add the dry ingredients to the wet, stirring until well combined.
- Place tablespoon-size balls of dough onto the baking sheet and press down gently to flatten.
- Mix the cinnamon and sugar. Sprinkle each cookie with the mixture.
- Bake cookies for 10 minutes or until golden brown. Transfer to a cooling rack and serve warm!
- Store in a sealed container for up to 5 days.