on fridayyyyyy….we eat a batch of cookies!! hello Healthier Vegan Snickerdoodle Cookies! oh my gosh, this is the best vegan and healthier version of a classic because there’s truly no sacrifice on taste or texture.
they’re soft, like so so soft and when you bite into the snickerdoodle, the cookie immediately makes you 100% happier lol.
no really, cookies just brighten any day and these ones are sure to be a crowd-pleaser with whoever you share them with.
as with every other recipe, Healthier Vegan Snickerdoodle Cookies require minimal ingredients, effort and are made with real foods.
i first created this recipe when i was visiting my home in ohio for the holidays. i used just oat flour and thought a lil something was missing with the texture.
ah, that’s where the almond flour comes in. the two together are a recipe for cookie perfection, let me tell ya.
there’s a perfect balance because the almond flour is high in healthy fats and the oat flour is filled with the carbs, so the best of both worlds.
roll these gems in some cinnamon and sugar and then we’re talking! also, you could add vanilla frosting to the top too, which i would 100% do if i was having a indulgent dessert craving.
as in the name, Healthier Vegan Snickerdoodle Cookies are a lightened up version but totally satisfy any sweet tooth.
they’re a personal favorite of mine and even rival my Chewy Vegan and Gluten-Free Chocolate Chip Cookies, which are honestly the best cookies in the world lol.
bold statement yes….but try them! besides, if you’re looking for a switch up from chocolate chips, these are it!
coconut sugar is soooo good and gives the cookies such a gorgeous light golden brown color, so that’s what i went with.
you could use just regular cane sugar or even lakanto. there are lots of subs out there but those are the two i would recommend for this recipe instead of coconut sugar.
here’s everything you need!
- oat flour
- almond flour
- baking powder
- coconut sugar
- 1 flax egg
- vanilla extract
- almond butter or another nut/seed butter
- almond milk or any dairy free
when it comes to subs, for this one, it’s a sub at your own risk lol because the two flours are necessary to achieve this particular texture.
are you going to make Healthier Vegan Snickerdoodle Cookies?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Healthier Vegan Snickerdoodle CookiesCourse: Cookies, DessertsDifficulty: Easy
i was able to make 11 medium size thick cookies
1 cup oat flour
1 cup almond flour
1 tsp baking powder
1/3 cup coconut sugar
1/2 tbsp cinnamon
1 flax egg (mix 1 tbsp flax meal + 3 tbsp water)
1 tbsp vanilla extract
3 tbsp runny almond butter (make sure it’s runny and i recommend Trader Joe’s or Whole Foods brand)
1/2 cup unsweetened almond milk or dairy free milk
1/3 cup coconut sugar
1 tbsp cinnamon
- preheat the oven to 350 degrees.
- mix the dry cookie ingredients in a bowl and then add in the wet ones. mix well until a thick dough forms.
- mix the coating ingredients and then shape the dough into balls, roll them in the cinnamon sugar coating and slightly flatten on a parchment lined baking tray. the cookies had about 4 tbsp worth of dough i would say.
- bake at 350 degrees for 14 minutes. if yours are smaller or larger or not as thick as mine, monitor the baking time (can vary a couple of minutes).
- let the cookies cool down so they take their shape and hold together well, then enjoy!
Will I swing an egg instead of a flax egg affect the consistency?
hii! i don’t cook or bake with eggs, so i’m not sure!