Chewy Vegan Snickerdoodles!
Soft, pillowy, and chewy.
These Snickerdoodle cookies feature a super soft vanilla cookie base rolled in a cinnamon sugar coating. These are great to enjoy around the holidays, but also delicious all year round.
I created these cookies with nutrient dense, whole food ingredients. I used almond flour, maple syrup, and coconut oil to create a decadent cookie with healthier ingredients. These cookies are gluten-free, grain-free, vegan, and refined sugar-free. They’re sweetened with maple syrup and a little coconut sugar for the coating.
These cookies are also super quick and simple to make. Tag me on Instagram so I can see your creations!
Try my Cinnamon Roll Muffins or Double Chocolate Fudge Peppermint Cookies for more healthy holiday recipes.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.
Chewy Vegan Snickerdoodles
Ingredients
Cookie Base:
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1 tablespoon almond butter
Cinnamon Sugar:
- 3 tablespoons coconut sugar
- 2 teaspoons cinnamon
Instructions
- Add the almond flour, baking soda, and salt to a medium bowl. Stir to combine. Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until fully combined. Set in the fridge to chill for 15 minutes.
- Preheat your oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
- Prepare your cinnamon sugar by mixing the coconut sugar and cinnamon in a small bowl.
- Remove your chilled dough from the fridge and roll into 16 even balls. Roll each ball in the cinnamon sugar coating.
- Place each ball on your prepared baking tray and press down slightly with the palm of your hand.
- Bake in your preheated oven for 11-14 minutes, until the edges are slightly golden. Let cool before enjoying.
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dirkalirk says
Made these today!! Followed the recipe and the came out amazing!! Already ate half of them! Thanks for sharing!
livesimplyhealthy says
So glad you enjoyed them!
Natasha says
My boyfriend loves anything cinnamon but can’t eat dairy and he loved these, thanks for the recipe
livesimplyhealthy says
You’re welcome!
Mr_Conductor_USA says
I subbed brown sugar and almond milk for the maple syrup and almond butter. Came out pretty nice, pretty much what you’d expect toasted almond meal to be like. I threw some walnuts in as well.
livesimplyhealthy says
Glad your substitutions worked!
Jade says
I just made they smell. Amazing!!! I know ill love, your chocolate chip cookies are the bomb!! Should we have had left over cinnimon/sugar left?
livesimplyhealthy says
Thanks so much! You should have some left over to ensure it’s easy to evenly roll the cookies. You can discard or use in another recipe 🙂
Kori says
Best ever i love all your recipies!!!!!! I dont eat egg or grain so they r amazing! I never would know they are egg free💗💗💗
livesimplyhealthy says
Thank you! Glad you’re able to enjoy them!
Kori says
Than u! Im 13 and these are super easy to make ur recipies work every time
Nancy says
So soft and hello chewyness!
livesimplyhealthy says
Thank you!