Plant-Based Snickerdoodles

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 20

Servings:

Calories: 152kcal

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.

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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.

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Nutrition