Plant-Based Snickerdoodles
Craving classic Snickerdoodles but not the sugar crash? You've come to the right place! In this video, I'm sharing my recipe for plant-based, refined-sugar-free Snickerdoodles that taste even better than the original. We'll use a few simple, surprising ingredients to achieve that perfect chewy center, crispy edge, and cinnamon-sugar swirl, all without any refined sugar. Whether you're vegan, trying to cut back on sugar, or just want a delicious cookie recipe you can feel good about, this is it! Watch now to find out my secret ingredient and get the full recipe you'll be making on repeat.
Equipment
Ingredients
Flax Egg
- 2 tbsp flax meal
- 6 tbsp water
Cookies
- 1 cup brown rice flour
- 1 cup almond flour
- ¾ cup date sugar
- 1 tbsp nutritional yeast
- 1 tsp cream of tartar
- 1 ½ tsp cinnamon
- ¾ tsp baking soda
- ½ cup apple sauce
- 1 tsp vanilla extract
Topping
- 3 tbsp date sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 375°F.
- Make the flax egg by mixing the flax meal and water together and letting it sit for 5 minutes.
Cookies
- Add the rice flour, almond flour, date sugar, nutritional yeast, cream of tartar, cinnamon, and baking soda to a large mixing bowl and stir well.
- Add the remaining ingredients including the flax egg and stir until well mixed.
- Roll mixture into 12 balls.
Topping
- Stir the ingredients together in a shallow bowl or small plate.
- Roll each dough ball into the topping mixture and place them on the cookie sheet. Press each ball flat with the bottom of a glass.
- Sprinkle a little of the remaining topping onto each flattened cookie.
- Bake for 20 minutes
- Keep cookies in an airtight container in the fridge for up to a week.
Nutrition
Calories: 152kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 71mgPotassium: 196mgFiber: 3gSugar: 10gVitamin A: 5IUVitamin C: 0.2mgCalcium: 34mgIron: 1mg
I have been waiting for this recipe from you for years!! So excited you made it!
I am excited to make these! Question – I do not have brown rice flour. Did you try any other flours during your testing? At the moment I happen to have millet flour and sorghum flour on hand, and rolled oats for oat flour is always in stock.
Sorry Emily, I didn’t try any other flours for this recipe. My guess is that millet would be the closest to the texture of rice flour.
Can’t get date sugar. Can I use cane or coconut and if so, which would be better?
Coconut sugar would work better.
Do you have an idea of what could be a replace for the almond flour? I have 2 people with almond and peanut allergies.
Thank you
Cashew flour
Believe it or not, but I have never had an actual Snickerdoodle, but these look awesome, Jill!
Jill, your snickerdoodle recipe is going to be a staple in my diet. I can only have one cookie a day because I am on a special low-fat diet, so I freeze them and thaw one out each day. They are really good on the first day, but even better on the second day, and remind me of shortbread because of the texture. They are SO good, and allow me to have a super healthy sweet treat while watching my fat intake! Thanks for another great recipe!
Jill, a family member cannot have rice flour. Do you know if these cookies can be made completely with almond flour? I have been making them for myself following your recipe. He can have oats and almonds but not rice.
Hello Kathi, honestly I’m not completely sure since I haven’t tried it but my guess is that it would work fine using all almond flour.
Jill,
I made a batch for company this evening, and they came out just great. They even looked like the ones in the picture! Thx for all of your wonderful recipes!
So delicious! It’s wonderful to have a tasty, healthy version of a holiday favorite. It was well worth it to purchase date sugar, which I’ve never used before. Thank you!
Just made these and I definitely was skeptical after tasting the batter. I’ve made similar cookies with chickpeas that are great. But once cooked I love them. They are kind of fuffy soft, a nice not too sweet flavor and the lentil taste is much more subtle once cooked than in the raw batter. I will definitely add these to my rotation. Thank you!