Introducing the most chewy, cakey vegan & gluten-free snickerdoodles! If you’ve never had snickerdoodles before, they’re basically a cinnamon sugar cookie. I’ve always liked them, but haven’t gotten around to making them until now for reasons that are beyond me. And guess what? You only need 6 super simple ingredients to make these. It’s cookie o’ clock, so let’s get to baking.
Since I’ve been back home in Alpharetta, GA, I’ve been filled with a whole new wave of inspiration. It’s like inspiration just tapped me on the shoulder and was like, “here’s a bunch of recipe ideas for you”. Needless to say, it’s been really fun being back and I’m glad to have such convenient access to everything I need. I didn’t realize how amazing grocery shopping in the US was until now. After living in Hong Kong for 10 months, I’ve really come to appreciate how easy and affordable it is to get specialty foods, organic produce, and superfoods back home. Plus, I’ve been able to stock up on a ton of cute new food props which fills me with so much joy.
Anyways, back to the cookies! These snickerdoodles are super sweet, but don’t worry they’re only naturally sweetened using low-glycemic coconut sugar. They’re completely vegan, gluten-free, and oil-free too so they’re low in fat and high in deliciousness. They literally melt in your mouth which means self control went out the window and I downed 4 of them in one sitting. They’re just that good!
My boyfriend likes to call me the cookie monster, because I love cookies so much. Everytime I make some, they disappear in a couple of days and these are no exception. I especially like that they are really easy to put together, requiring only one bowl and under 20 minutes from start to finish. Snickerdoodles are an all-year-round type of cookie in my mind.
You might’ve noticed I’ve been making less raw vegan treats lately and baking more. I actually used to bake all the time, so I’ve always been comfortable baking. It’s a bit more of a precise art, because with baking you really have to get every single measurement right as opposed to with making raw treats where it’s more spontaneous. I’m interested to see which type of recipe you guys prefer, so please let me know in the comments or on Instagram!
I really hope you enjoy these super moist, cinnamon sugar snickerdoodle cookies! I think the key was the cinnamon coconut sugar mix that I made and sprinkled on top of the cookies before baking. It really took them to the next level.
- 1 cup gluten-free all-purpose baking flour
- 2/3 cup coconut sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tbsp vanilla powder or extract
- 1/2 cup applesauce
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together the flour, coconut sugar, baking soda, cinnamon, and vanilla powder.
- Add in the applesauce and mix with a large spoon until you get a thick dough.
- Scoop out the dough by the tablespoon and place on a baking sheet lined with parchment paper. Be sure to leave about 2 inches between the cookies because they will spread!
- Gently flatten the dough into a round cookie shape with either wet hands or a wet spoon.
- In a small bowl, mix together the coconut sugar and cinnamon until well combined.
- Sprinkle the tops of the cookies generously with the cinnamon sugar.
- Gently press the cinnamon sugar into the cookies with your hands.
- Bake for 13-15 minutes or until slightly browned on the top.
- Remove from the oven and allow to cool for 10 minutes before digging in!