Oil-Free Vegan Snickerdoodles
These vegan snickerdoodles are a dream come true! They perfectly balance a crisp exterior with a soft, chewy interior, all while being completely vegan, gluten-free, and oil-free.
Servings 14 -16 cookies
Ingredients
- 1 cup oat flour
- 1/2 cup almond flour see note
- 1/4 cup unrefined sugar
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup pure maple syrup + 1-3 tsp see note
- 2 tbsp thick/dense nut butter ex: raw cashew butter
- 1 tsp pure vanilla extract
Coating:
- 1 tbsp unrefined sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (176°C).
- In a bowl, combine the dry ingredients, mixing well. In a separate bowl, combine the maple syrup, nut butter, and vanilla.
- Add the wet mixture to the dry, and stir through until just well combined.
- Place mixture in the fridge for about 5 minutes while preparing coating.
- In a separate small bowl, mix the coating ingredients together.
- Remove mixture from fridge, and take small spoonfuls (about 1 tbsp, see note) of the batter and roll in your hands.
- Then place on a baking sheet lined with parchment paper (you will still need to coat them, so just place randomly on sheet until ready to move to that step). Continue until you have used all the batter.
- Take each ball and roll through the coating mixture, and then place on your baking sheet again, this time spacing out the cookies evenly. Do not flatten cookies!
- Bake for 11 minutes, then remove from oven (if you bake for much longer, they will dry out). Let cool on the sheet for a couple of minutes, then transfer to a cooling rack.
Notes
Maple syrup note: If the batter is a touch dry when mixing, use another 1 tsp of maple syrup at a time, up to 3 tsp. Depending on the brand of flour used and/or time of year, this is a good trick to adjust the batter if needed. Simply mix through the batter - the batter should be thick and not too wet, or the cookies will spread out flat and join when baking.
Coating note: You may have extra sugar mixture after coating the cookies. Don’t throw it away! Use it to sprinkle on ice cream, bagels, toast, yogurts, or cereal!