Gluten free vegan snickerdoodles are a difficult cookie to master, but these gluten free vegan snickerdoodles cookies taste just like the originals! After many failed attempts, I have found the secret to soft and chewy, gluten free, snickerdoodles and I’m so excited to share it with you!
Vegan snickerdoodles have been a family favorite in my house for years. When my son needed to give up gluten I made many failed attempts at making these cookies gluten-free. They would come out hard and crumbly every time. You would take a bite and it would hurt your teeth and crumble onto a mess. They tasted good, but the texture was all wrong!
Snickerdoodles are traditionally soft and chewy from the chemical interaction between the cream of tartar and the protein in the wheat. Leave out one or the other and you have a cinnamon sugar cookie. Gluten free flour mixes typically do not have as much protein as wheat flour. The ones that do have enough protein to make these cookies soft and chewy contain garbanzo bean flour. This gives a great texture, but if they are not cooked completely, they have a bad aftertaste.
I knew I needed to find a protein source without a strong aftertaste. Unflavored Pea protein powder is high in protein with a mild flavor, so I played around with the proportions until I got it just right. It was the secret that I had been looking for! (I find the pea protein at Whole Foods and Trader Joe’s. You can also order it on Amazon).
The Best Vegan Gluten-Free Snickerdoodle Cookies Ever!
- ½ cup vegan margarine (I used my own recipe)
- ½ cup coconut oil
- 1 ½ cups granulated vegan sugar
- 3 tsp of Ener-G egg replacer + 4 TBS of water
- 2 ¼ cups of any vegan gluten free flour mix (I used Bob’s Red Mill 1 to 1 baking flour)
- ½ cup pea protein powder
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup granulated vegan sugar
- 2 tsp cinnamon
- Step 1 Preheat the oven to 400 degrees F.
- Step 2 Add softened vegan margarine of choice with coconut oil and sugar to a large mixing bowl.
- Step 3 Cream the oils and sugar with a mixer until smooth.
- Step 4 Mix the Ener-G egg replacer powder with 4 TBS of water and stir until well mixed and foamy.
- Step 5 Add egg replacer and mix well with a mixer.
- Step 6 Add 1/4 cup of gluten free flour mix plus the pea protein, cream of tartar, baking soda, and salt.
- Step 7 Blend with the mixer for about 1 minute.
- Step 8 Add the remaining 1 cup of gluten free flour mix.
- Step 9 Mix until it forms small little pieces of dough (see the picture within the blog post)
- Step 10 In a shallow bowl, mix ¼ cup granulated sugar and 2 tsp. cinnamon.
- Step 11 With your hands, form dough into walnut sized balls and roll them in the cinnamon and sugar mixture.
- Step 12 Set on an ungreased cookie sheet about 2 inches apart. (I use the AirBake cookie sheets to make sure the bottoms don’t burn).
- Step 13 Bake at 400 degrees F for about 10 minutes until they start to crack and turn slightly golden.
- Step 14 If they don’t flatten naturally while baking, flatten them by pushing slightly with the bottom of a spatula and then allow them to cook for about 1 more minute.
- Step 15 Allow to cool for a few minutes on the cookies sheet before transferring to a flat surface so they don’t break.
If you don’t need to be gluten free, and you just want regular vegan snickerdoodles, just swap out the gluten free flour for 2 ¾ cups of wheat flour and leave out the pea protein.
This is how I do it…
Pin the recipe for gluten free vegan snickerdoodles for later:
Want another amazing soft and chewy gluten free cookie? You have to try these soft batch carob chip cookies!