Vegan Snickerdoodles (keto)
These Vegan Snickerdoodles are light, soft, and fluffy with a crunchy topping of sugar and cinnamon - perfect for impressing the whole family! Plus, this recipe is gluten-free, dairy-free, uses only one bowl, and has 10 ingredients!
Preparation time: 10 minutes
Cooking time: 12 minutes
Total time 22 minutes
To make Snickerdoodles:
• 1 flax egg (1 tablespoon flaxseed + 2 1/2 tablespoon water)
• 3/4 cup (120 g) rice flour or all-purpose flour (*see notes)
• Half a cup (60 g) of almond flour or almond flour
• 1/4 cup (50 g) organic cane sugar or coconut sugar
• 3/4 teaspoon cream of tartar (*see notes)
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3 tablespoons (40 g) soft vegetable butter (I used vegetable shortening) or coconut oil
• 1 1/2 tablespoons (30 g) maple syrup
• 1 teaspoon vanilla
Cinnamon sugar for rolling:
• 3 tablespoons organic cane sugar or coconut sugar
• 2 teaspoons cinnamon
1. First, make flax eggs by mixing ground flaxseeds and water in a small bowl. Sit aside.
2. Preheat oven to 375°F (190°C) and cover a large baking tray with parchment paper.
3. To a food processor (or mixing bowl) add the almond flour, rice flour, organic cane sugar (or your favorite sweetener), cream of tartar, baking soda, and cinnamon. Mix for 10 seconds. If you don't have a food processor, just mix it up with a spoon.
4. Then add the maple syrup, vanilla extract, vegetable butter, and flax eggs. Mix again until the mixture is smooth. The dough will be very soft and not hard or hard (check the step-by-step photos above).
Note: If you think the dough is too soft and you are going to have problems shaping it, you can put it in the fridge for about 15-30 minutes to firm up.
5. To prepare cinnamon sugar for rolling, simply add organic cane sugar and cinnamon in a small medium bowl and stir with a spoon.
6. Use a tablespoon slightly full of the dough, roughly shape it into a ball and put it in the cinnamon sugar bowl. Cover the ball on all sides with cinnamon sugar and place it on the prepared baking tray. Do this with the remaining dough, leaving about 2-3 inches (5-7 cm) between the balls. The recipe makes 8-10 cookies.
7. Do not flatten it, just put it in the oven and bake for 12 minutes. Let cookies cool completely. It will be very soft at first, but will hold together once cooled. Enjoy! Store leftovers in an airtight container on the counter for a few days or in the refrigerator for up to 10 days. You can also freeze cookies for up to two months.
• Flour: I used white rice flour for a gluten-free version, however, if you're not gluten-free, you can use 1 cup (120 grams) of regular wheat flour. You may need to adjust the amount of flour slightly. If the dough is too soft, add more flour and if it is too dry, add more vegetable butter.
• Cream of tartar: If you don't have it, you can substitute cream of tartar and baking soda with 1 1/4 teaspoon baking powder, however, so the biscuits won't spread very much.
• Flax eggs: You can try substituting flax eggs with another egg substitute, such as applesauce, aquafaba, or pumpkin, for these eggless cookies. Although I haven't tried either - so I can't guarantee results.
• More tips and step-by-step photos are available in the blog post above.
• The recipe is only a small batch of 8-10 cookies. Double the recipe if you wish.
Amount per serving (1 cookie)
187 calories from fat 72
% Daily Value*
Fat 8 g 12%
Saturated fat 1 g 5%
carbohydrates 28 g 9%
Fiber 2 g 8%
Sugar 13 g 14%
3 g protein 6%