These oil-free vegan snickerdoodles are a dream come true! They perfectly balance a crisp exterior with a soft, chewy interior, all while being completely vegan, oil-free – and also gluten-free.
Note: Please read my request below 🙏
The Ultimate Vegan, Gluten-free, Oil-Free Snickerdoodle Recipe
Get ready for a healthier twist on this classic cookie that doesn’t compromise taste or texture – I’ve got the vegan snickerdoodle recipe that you will love.
What makes these snickerdoodles special?
- Crispy & Chewy: Crispy on the outside with an irresistible chew on the inside.
- Vegan: No eggs or dairy here!
- Gluten-Free: Use certified gluten-free oat flour.
- Oil-Free: You won’t believe these are oil-free, the texture and taste is perfect!
- Cinnamon -Sugar Magic: The classic snickerdoodle coating.
- Easy: These oil-free vegan snickerdoodles use simple ingredients and are a cinch to make!
Oil-Free Vegan Snickerdoodles: The Recipe
These vegan snickerdoodles come from my recently released Let Them Eat “oil-free” Vegan Sweets Collection.
In addition to these snickerdoodles, you’ll find healthy baked goods and other sweet vegan recipes such as Citrus-Scented Muffins, Pecan-Date Nibblers, Raspberry Almond Torte, Sweet Potato Caramel, Raw Chai Bars, and so much more!
If you’d like to pick up the full collection, you can link through here to pick up the sweet collection of both the savory and sweet ebooks. If you do, thank you for your support. 🙏 You can find more information in this post.
Oil-Free Snickerdoodle Recipe Tips
Here are some tips to making the perfect vegan snickerdoodle cookies:
- Use ingredients as listed: This is how the recipe has been tested. Using other ingredients may yield a different texture and taste.
- Dense Nut Butter: Nut butters vary in viscosity. Opt for a thicker, denser nut butter such as raw cashew butter, rather than a runny nut butter like almond butter.
- Don’t Overbake: The cookies may seem a little soft when removing from the oven, but as they cool they will become crisper on the outside while still having soft, chewy texture on the inside.
Request: Friends, with online algorithms it is becoming increasingly more difficult to share content and actually have it seen. If you try and love this recipe, please share with the social buttons on the side of my blog, and also comment below. These will help my website and content visibility. Thank you. 🙏
I hope you love these oil-free vegan snickerdoodles. x Dreena
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.
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
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Preheat oven to 350°F (176°C).
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In a bowl, combine the dry ingredients, mixing well. In a separate bowl, combine the maple syrup, nut butter, and vanilla.
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Add the wet mixture to the dry, and stir through until just well combined.
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Place mixture in the fridge for about 5 minutes while preparing coating.
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In a separate small bowl, mix the coating ingredients together.
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Remove mixture from fridge, and take small spoonfuls (about 1 tbsp, see note) of the batter and roll in your hands.
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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.
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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!
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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
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!
