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, 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!
What gives snickerdoodles that soft and chewy texture?
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). Gluten free vegan snickerdoodles, finally mastered!
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 is how I make them…
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 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
- 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 TBS of water and stir until well mixed and foamy.
Add egg replacer and mix well with a mixer.
Add 1 1/4 cup of gluten free flour mix plus the pea protein, cream of tartar, baking soda, and salt.
Blend with the mixer for about 1 minute.
Add the remaining 1 cup of gluten free flour mix.
Mix until it forms small little pieces of dough (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 to cool 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 under cooked part of the cookie will tastes terrible with uncooked garbanzo bean flour.
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!