A grain-free, gluten-free twist on a classic American cookie recipe: Vegan Chickpea Flour Snickerdoodles!Soft, with crisp edges, these satisfying vegan cookies come together quickly and easily.
Snickerdoodles–cinnamon sugar-dusted cookies with a distinct tang from the addition of cream of tartar–are much loved cookies by children and adults alike. So that everyone can enjoy them, I decided to craft a vegan version that is also gluten-free and grain-free!
Recipe Highlights
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Straightforward to make
- Quick to bake
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
The wholesome ingredients for these nourishing cookies are:
- chickpea flour (also known as garbanzo bean flour, or besan)
- cream of tartar
- baking soda
- salt
- vegan butter (also known as plant butter) or coconut oil, softened
- natural cane sugar
- unsweetened applesauce
- vanilla extract
- ground cinnamon
If you are wondering about the applesauce, it is in the recipe to provide a touch of moisture to the dough. Without the applesauce, the cookies are crispy, but not as tender at the centers. With it, they are just right.
Step by Step Directions
Note that the complete instructions are also in the recipe card below.
- Preheat oven to 350°F (180C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the chickpea flour, cream of tartar, baking soda and salt.
- In a large bowl, beat the vegan butter and 1 cup of the natural sugar with an electric mixer on medium speed until well blended. Add the applesauce, and vanilla, beating well.
- Gradually add the chickpea flour mixture to the vegan butter mixture, beating at low speed just until blended.
- Combine the cinnamon and remaining 3 tablespoons sugar in a small bowl. Roll dough into 1 -inch (2.5 cm) balls, and roll in sugar mixture. Place on prepared baking sheets, and flatten slightly.
- Bake in the preheated oven for 9 to 12 minutes or until golden brown. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely.
Cookie Dough Tip
If the cookie dough does not look firm after first mixing, let it stand for a few minutes, or place in the refrigerator or freezer for a few minutes until it looks firm.
Vegan Cookie Baking Tip
Vegan cookies, such as these snickerdoodles, often do not spread as much as traditional cookies made with eggs. To encourage the flattened shape of the cookies, first roll the cookies, and then flatten with the bottom of a measuring cup or your fingertips.
Happy baking!
FAQ
How should I store vegan chickpea flour snickerdoodles?
Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 3 months.
Can I use a different flour (other than chickpea flour)?
I have only made this recipe with chickpea flour. You may be able to use all-purpose flour, gluten-free all-purpose flour or spelt flour, but I have not tested it.
What is a good substitute for the cane sugar?
An equal amount of coconut sugar can be used in place of the natural cane sugar. Because coconut sugar is dark, like dark brown sugar, the cookies will be darker brown in color.
Vegan Chickpea Flour Snickerdoodles (GF, Grain-Free)
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 32 cookies
Ingredients
- 2 and 1/2 cups chickpea flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter or coconut oil softened
- 1 cup PLUS 3 tablespoons natural cane sugar divided use
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Method
- Preheat oven to 350°F (180C). Line a baking sheet with parchment paper .
- In a medium bowl , whisk together chickpea flour , cream of tartar , baking soda and salt.
- In a large bowl , beat the vegan butter and 1 cup sugar with an electric mixer on medium speed until well blended. Add applesauce, and vanilla, beating well.
- Gradually add the chickpea flour mixture to the vegan butter mixture, beating at low speed just until blended.
- Combine the cinnamon and remaining 3 tablespoons sugar in a small bowl . Roll dough into 1 -inch (2.5 cm) balls, and roll in sugar mixture. Place on prepared baking sheets, and flatten slightly.
- Bake in the preheated oven for 9 to 12 minutes or until golden brown. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely.
Notes
Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 3 months.
