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Snifferdoodles (aka Snickerdoodles) from Let Them Eat Vegan by Dreena Burton, Plant

"Snifferdoodles": Vegan Snickerdoodles

I had originally called these Maple Sugar Snickerdoodles. However, one day my middle daughter called them Snifferdoodles. I loved the name so much I had to go with it! They are delicious, and terrific for bringing to school or other parties, where allergies such as to peanuts, nuts, wheat, and even chocolate are always an issue.
Course baking, Cookies, Dessert


  • 3/4 cup + 1 tbsp spelt flour
  • 1/4 cup + 2 tbsp oat flour
  • 1/3 cup unrefined sugar
  • 1 tsp baking powder
  • ¼ tsp rounded baking soda
  • ¼ tsp cinnamon see note for anise “biscochitos” adaptation
  • 1/4 tsp tsp sea salt
  • ¼ cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 3 tbsp organic neutral-tasting oil

For coating:

  • 2 tsp unrefined sugar fine textured
  • 1 tsp cinnamon


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a bowl, combine the dry ingredients, sifting in the baking powder and baking soda, mixing well. In a separate bowl, combine the maple syrup, vanilla, and oil. Add the wet mixture to the dry, and stir until just incor- porated. Place the mixture in the fridge for about 5 minutes. While the cookie mixture chills, mix the coating ingredients together in a separate small bowl. Remove the cookie mixture from the fridge, and take small spoonfuls of the batter (about 1⁄2 tablespoon each; see note) of the batter and roll in your hands to form balls. Place on the prepared (you will still need to coat them, so just place randomly on the lined pan until ready to move to that step). Continue until you have used all the batter. Roll each ball in the coating mixture, and then place back on the lined pan, this time spacing out the cookies evenly. Do not flatten them! Bake for 10 minutes. Remove from the oven (if you bake for much longer, they will dry out), let cool on the pan for no more than a minute (again, to prevent drying), then transfer to a cooling rack. Makes 15-16 snifferdoodles.

Recipe Notes

  • I make these cookies a little smaller than most of the others. They are perfect for little hands when bite size. Because they are smaller, you should get a yield of between 18 to 25 cookies, and the baking time will be only 10 to 11 minutes. If you choose to make them a little larger, the yield should be 13 to 15 cookies; bake for 11 to 12 minutes.
  • You may have extra sugar mixture after coating the cookies. Don’t throw it away! Use it to sprinkle on ice cream, bagels, toast, yogurt, or cereal!
  • If the batter is a touch dry when mixing, use another 1⁄2 to 1 teaspoon of oil and mix with another smidgen (about 1 teaspoon) of maple syrup. Depending on the brand of flour used and/or time of year, this is a good trick. Simply fold the oil and syrup into the batter, and repeat if needed. Just don’t overdo it—the batter should be thick and not too wet or oily, or the cookies will spread out flat and join when baking.
  • Make It More-ish! After making these cookies, I learned about biscochitos, which are Mexican cookies flavored with anise and sprinkled with cinnamon sugar. To make a biscochito instead of a Snifferdoodle, omit the 1⁄4 teaspoon cinnamon from the batter and replace it with 3⁄4 to 1 teaspoon of aniseeds, crushed just slightly between your fingers before mixing in (if you love that licorice flavor, use the full 1 tea- spoon, or more)!
  • You can also make different shapes with the batter, if you first refrigerate it for 20 or more minutes to get firmer. Roll out about 1⁄4 inch thick and cut into shapes before dusting with the cinnamon sugar.
  • To make ice cream sandwiches: Let ice cream soften in the refrigerator. Once ice cream is softened enough to easily scoop/spread, get started. Spread a layer of ice cream on the flat (under) side of one cookie. Place the underside of another cookie on top, and lightly press together. After making 3-4 sandwiches, transfer to freezer immediately to set. Continue in batches, freeze until firm, and store in a sealed container.