Gluten-free vegan snickerdoodles are a difficult cookie to master, but these gluten-free vegan snickerdoodles taste just like the originals! After many failed attempts, I have found the secret to soft and chewy, gluten-free, snickerdoodle cookies and I’m so excited to share it with you!
You’ll LOVE this gluten-free snickerdoodle recipe because they…
- tastes great with no funny aftertaste or gluten-free flavor.
- have an authentic snickerdoodle texture that’s soft and chewy, not hard and crispy.
- are easy to make and the dough whips up in less than 10 minutes.
- are simply delicious!
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 into a mess. They tasted good, but the texture was all wrong!
What’s the secret to making soft and chewy gluten-free snickerdoodles?
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, so they just won’t produce a soft and chewy texture.
How to achieve the right protein ratio to get a soft snickerdoodle cookie…
You have 3 choices when it comes to making gluten-free snickerdoodles that will bake up with the right texture.
- Add protein powder to your gluten-free flour mix.
- Pros: It makes a delicious cookie that is soft and chewy with no aftertaste. You can use your favorite gluten-free flour mix.
- Cons: Pea protein can be expensive and a little hard to find.
- Use my homemade gluten-free flour mix made with oat flour, so it has a higher protein ratio than traditional store-bought GF flour mixes.
- Pros: It makes a delicious cookie that is soft and chewy with no aftertaste. Note: this flour tends to be fluffier, so use about 2 tbsp more for every cup or measure by weight.
- Cons: You have to spend a few extra minutes combining oat flour, tapioca starch, and xanthan gum to make the flour.
- Use a store-bought flour mix that contains garbanzo bean flour.
- Pros: It’s easy just to buy a bag of Bob’s Red Mill gluten-free flour mix that contains the garbanzo beans.
- Cons: This gives a great texture, but if they are not cooked completely, they have a bad aftertaste.
What do I need to make vegan gluten-free snickerdoodles?
- Vegan Margarine – for the fat content and to give it a nice flavor. I like to use the stick version of my homemade vegan butter.
- Coconut Oil – for a higher density fat content that is solid at room temperature. You can also use Crisco instead.
- Sugar – any white or near white granulated sugar will work. You can use coconut sugar or other darker sugars, but your cookies will be brown.
- Egg Replacer – you need to use an egg replacer equivalent to 2 eggs. You can use most vegan egg replacers like a flax egg, but I have found Ener-G egg replacer works the best since it’s white and doesn’t give the cookie a gritty texture.
- Gluten-free Flour – see choices above. You need a high protein flour to make a soft and chewy snickerdoodle.
- Cream of tartar – this is an essential key ingredient in a snickerdoodle cookie. Cream of tartar is an acid that breaks down the protein in the cookie and makes it soft and chewy, it’s also the ingredient that gives it that authentic snickerdoodle tang.
- Baking Soda – to make the cookies rise a little and keep them soft.
- Salt – for flavor.
- Cinnamon and Sugar – to mix together and roll the cookie dough in.
This is how I make them…
To make the snickerdoodle cookie dough:
- Preheat the oven to 400°F.
- Cream the vegan butter, coconut oil, and sugar.
- Add the mixed Ener- G egg replacer and blend again until creamy.
- Add 2 cups of flour, (pea protein if using that method), cream of tartar, salt, and baking soda and mix.
- Sprinkle in the remaining gluten-free flour a small amount at a time (this will be 1/4 – 3/4 cup depending on the method that you chose) and continue to blend.
- Add another tablespoon or two of flour if needed to achieve a very firm dough that starts to fall apart and get crumbly, but will still roll into a ball and stick together.
To form the snickerdoodle cookies:
- Prepare a plate or shallow bowl with cinnamon and sugar to roll the dough in.
- Form about 1 1/2 tablespoons of dough into a ball. (This will be slightly smaller than a golf ball).
- Roll the balls in the cinnamon and sugar to coat well.
- Place the coated balls of dough on a cookie sheet 2 inches apart and bake for 10 minutes. (I use the AirBake cookie sheets to make sure the bottoms of my cookies don’t burn).
- Leave the cookies on the tray and allow cooling for 5-10 minutes until they are firmer and won’t fall apart when you transfer them.
Note: The cookies will still look doughy and wet in the cracks after 10 minutes. This is normal and they will firm up when they cool.
How do I make a vegan snickerdoodle that is not gluten-free?
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 will make perfect vegan snickerdoodle cookies!
Want some more delicious vegan gluten-free cookie recipes?
- You have to try these soft batch carob chip cookies!
- You will also love my vegan gluten-free thumbprint cookies too!
- My vegan oatmeal cookies are truly the best oatmeal cookies ever!
Make sure to follow me on Instagram for daily vegan recipe ideas and tag me @thehiddenveggies so I can see your cookies!
Authentic tasting gluten free and vegan snickerdoodle cookies!
- ½ cup vegan margarine I used my own recipe
- ½ cup coconut oil
- 1 ½ cups granulated vegan sugar
- 3 tsp Ener-G egg replacer + 4 tbsp of water
- 2 ¼ cups of any vegan gluten-free flour mix (or 2 3/4 cup of my GF flour mix and omit the pea protein). I use Bob’s Red Mill 1 to 1 baking flour or Trader Joe's all-purpose mix.
- ½ cup pea protein powder (if using that method)
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup granulated vegan sugar
- 2 tsp cinnamon
- Preheat the oven to 400 degrees F.
Add softened vegan margarine of choice with coconut oil and sugar to a large mixing bowl.
Cream the oils and sugar with a mixer until smooth.
Mix the Ener-G egg replacer powder with 4 tbsp of water and stir until well mixed and foamy.
Add egg replacer and mix well with a mixer.
Add 2 cups of gluten-free flour mix plus the pea protein (if using that method), cream of tartar, baking soda, and salt.
Blend with the mixer for about 1 minute.
Add the remaining gluten-free flour mix.
Mix until the dough gets firm and crumbly (see the picture within the blog post).
In a shallow bowl, mix ¼ cup granulated sugar and 2 tsp. cinnamon.
With your hands, form dough into walnut-sized balls and roll them in the cinnamon and sugar mixture.
Set on an ungreased cookie sheet about 2 inches apart. (I use the AirBake cookie sheets to make sure the bottoms don’t burn).
Bake at 400 degrees F for about 10 minutes until they start to crack and turn slightly golden.
Allow cooling for a few minutes on the cookies sheet before transferring to a flat surface so they don’t break.
- 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.
- Let them cool on the tray. They will firm up and be easier to move once you allow them to cool.
- If you don't have pea protein, you can use garbanzo bean flour or a soy protein powder instead.
- If using garbanzo bean flour, just make sure to cook the cookies thoroughly, any undercooked part of the cookie will taste terrible with uncooked garbanzo bean flour.