Do these cookies look like little pillows of cinnamon-spiked goodness coated in magical crystal dust? Oh, that’s weird, because that’s exactly what they are.
Say hello to our new favorite holiday cookie: 1-Bowl Snickerdoodle Cookies that are vegan, gluten-free, and naturally-sweetened. Let’s bake!
The base of these 1-bowl cookies — like most sugar cookies — is butter and sugar. However, we did some extensive testing with this recipe and discovered several things:
- Both vegan and dairy butter work well, with dairy butter yielding slightly fluffier results.
- Both coconut sugar and cane sugar work well, with white sugar yielding slightly crispier edges and fluffier interiors.
- Aquafaba, 1 small egg, and pumpkin purée all work well here (!), with aquafaba being our favorite (both in terms of flavor and texture)!
- Chilling the dough — even for 30 minutes — while not necessary does help yield a slightly more well-formed cookie.
- These cookies are seriously delicious and undetectably healthier than your average snickerdoodle.
Once your wet ingredients have been whipped, it’s time to add your dry ingredients. For optimal texture we went with:
- DIY Gluten-Free Flour Blend (although we suspect all-purpose flour would work as well).
- Almond flour (not almond meal) for that quintessential crumb texture and subtle nutty flavor (we used our favorite store-bought brand).
- Cornstarch or arrowroot starch — we’ve found a little starch helps add structure, especially to cookies (something we discovered with our Vegan Gluten-Free Sugar Cookies!). Cornstarch lends a bit more fluffiness. But if avoiding corn, arrowroot makes a great replacement.
After a quick chill in the fridge, it’s time to roll these babies into balls. I love using this scoop to get roughly 1 ½ Tbsp amounts of dough. Then roll into balls and coat in cinnamon-sugar.
While I preferred coconut sugar as the primary sweetener for the cookies themselves, I must say organic cane sugar makes the ideal coating for getting that sparkly, crystal-like appearance and a slightly sweeter / crispier edge. So, we highly recommend it for coating / rolling!
Because vegan gluten-free cookies are structurally different than your average egg-butter-sugar-flour cookie, they sometimes need a little help in the shaping department, which is why we recommend rolling into balls and then pressing down with a glass.
This encourages them to rise a little while still getting baked through the center.
After a quick 10-12 minute bake in a 350 degree F (176 C) oven, they’re ready to enjoy!
We hope you LOVE these cookies! They’re:
Fluffy on the inside
Slightly crisp on the outside
Perfectly (& naturally) sweet
Quick & easy to make
& Super delicious
These would make the perfect cookie this holiday season for snacking, evenings by the fire, or to share as gifts. While delicious on their own, they’re delightful with a cup of tea, glass of dairy-free milk (especially our DIY Oatly Barista Blend), or Chai Latte!
More Holiday Cookies
- Fluffy 1-Bowl Sugar Cookies (V/GF)
- Peanut Butter Cup Cookies (V/GF)
- Vegan Peanut Butter No Bake Cookies
- Chewy Double Chocolate Peppermint Cookies
- Gingerbread Men (V/GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1-Bowl Snickerdoodle Cookies (Vegan + GF)
Fluffy, naturally-sweetened snickerdoodle cookies made in 1 bowl. The perfect vegan, gluten-free cookie everyone can enjoy for the holiday season!
- 2 Tbsp coconut sugar or organic cane sugar
- 1/2 tsp ground cinnamon
- 1/2 cup softened vegan butter (1/2 cup = 1 stick // or sub dairy butter if not vegan // we prefer Earth Balance, Miyoko’s*, or organic cultured dairy butter)
- 1/2 cup coconut sugar or organic cane sugar (sub up to half the sugar w/ stevia*)
- 3 Tbsp aquafaba (liquid from a can of chickpeas // not whipped), or 3 Tbsp (45 g) pumpkin purée*, or 1 small chicken egg (we liked aquafaba best)
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp cream of tartar (optional adds tanginess — if you don’t have, omit)
- 1 ¼ tsp ground cinnamon
- 1/4 tsp sea salt
- 1 ⅓ cups gluten-free flour blend* (if not gluten-free, sub all purpose flour*)
- 1 ¼ cup almond flour (not almond meal)
- 2 Tbsp cornstarch or arrowroot starch (cornstarch yields slightly fluffier texture)
Preheat oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
Prepare the coating for later by adding coconut sugar or organic cane sugar and cinnamon to a small bowl and mixing to combine. Set aside.
Add softened butter of choice to a large mixing bowl and beat until creamy and smooth — about 1 minute.
Add sugar of choice and mix on medium speed until fluffy and light — about 1 minute. Then add chickpea brine (aquafaba, or other egg substitute) and vanilla and mix again, scraping down sides as needed.
Add baking powder, cream of tartar (optional), ground cinnamon, and sea salt, and blend to combine. Then add gluten-free flour blend, almond flour, and cornstarch or arrowroot and stir with a wooden spoon until the ingredients are combined.
The dough should be thick and almost difficult to mix at this point. If too soft, add 1 Tbsp gluten-free flour blend and almond flour at a time until a thick, moldable dough is formed. Then cover and transfer dough to the refrigerator. Optional: Chill dough for 30 minutes, which helps yield a slightly more well-formed cookie (we tested it both ways and both work well).
Use a cookie scooper (like this one) or Tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. The dough will still be soft, so be gentle. Roll in the cinnamon-sugar topping and arrange on the parchment-lined baking sheets. Press down gently with the palm of your hand or a glass to smash slightly.
Bake for 10-12 minutes, or until slightly golden brown and expanded (some cracks are normal — they won't expand a ton). Remove from the oven and let cool on a baking sheet for 10 minutes. Then enjoy!
Once cooled, store leftover cookies covered at room temperature for 3-4 days, or in the freezer up to 1 month.
*1 package of Miyokos is equivalent to 2 sticks of butter. If using Miyokos, use 1/2 package (as original recipe is written // adjust if altering batch size).
*If cutting back on sugar with stevia, this will make the cookies softer, so you will likely need to add more gluten-free flour, almond flour, and/or cornstarch to help thicken the dough — adjust as needed.
*We tried testing this recipe with aquafaba, pumpkin purée, and an egg and much preferred the aquafaba. Although an egg and pumpkin purée did work, just didn’t produce as good of texture / flavor!
*Cream of tartar provides the snickerdoodle cookies with that quintessential tanginess. However, it is not an essential ingredient in this recipe.
*We tested this recipe with our DIY gluten-free flour blend and can’t guarantee the results of other store-bought or homemade mixes.
*If not gluten-free, you can try subbing the gluten-free flour blend with unbleached all-purpose flour, but we haven’t tested it this way and can’t guarantee good results.
*You can make the cookie dough ahead of time and refrigerate up to 2-3 days in advance. Simply let the dough rest at room temperature for 30 minutes before scooping and baking. It should be soft and moldable.
Nutrition Per Serving (1 of 18 cookies)
- Calories: 158
- Fat: 8.5g
- Saturated fat: 3.9g
- Polyunsaturated fat: 0.94g
- Monounsaturated fat: 2.48g
- Sodium: 86mg
- Potassium: 66mg
- Carbohydrates: 18.8g
- Fiber: 1.4g
- Sugar: 7.1g
- Protein: 2.3g
- Calcium: 34mg
- Iron: 0.42mg