Introduction

These vegan snickerdoodles are a delightful twist on the classic cookie, made without any oil or butter. Using almond flour as the main ingredient, they have a naturally buttery flavor and a soft, chewy texture with a crispy cinnamon-sugar crust.

A white plate holds a stack of eight round cookies with a cracked surface; the cookies are light golden brown with a sugar-coated texture that looks slightly crunchy. The cookies overlap and fill the plate, displaying an uneven but appealing rough texture. Next to the plate, there is a white cup filled with dark coffee, which adds contrast to the light tones of the cookies and plate. The setting is on a white marbled surface with a light beige cloth partially visible at the bottom of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (252g) superfine blanched almond flour (weighed for accuracy)
6 tablespoons (48g) tapioca starch/flour
3 tablespoons (36g) pure cane sugar
1 1/2 teaspoons baking powder
1/4 + 1/8 teaspoon cream of tartar
1/4 + 1/8 teaspoon salt
1/2 cup + 2 tablespoons (200g) pure maple syrup
2 1/4 teaspoons vanilla extract
6 tablespoons (72g) pure cane sugar (for coating)
1 tablespoon + 3/4 teaspoon ground cinnamon (for coating)

Instructions

Step 1: Preheat the oven to 375°F and line two sheet pans with parchment paper.
Step 2: In a large bowl, whisk together the almond flour, tapioca starch, sugar, baking powder, cream of tartar, and salt, breaking up any lumps.
Step 3: Add the maple syrup and vanilla extract to the dry ingredients and stir vigorously with a spoon for several minutes until the mixture forms a thick, sticky batter. Press and stir with the back of the spoon to combine fully.
Step 4: In a small bowl, whisk together the cane sugar and ground cinnamon for the coating.
Step 5: Scoop 1 1/2 tablespoons of dough per cookie (or 2 tablespoons for larger cookies) and roll into tight balls with your hands. If the dough feels too sticky, chill it in the fridge for about 15 minutes until easier to handle.
Step 6: Roll each ball thoroughly in the cinnamon-sugar mixture and place them 2 inches apart on the prepared pans. You should get about 18 cookies total.
Step 7: Gently press each cookie down to about 1/4 to 1/2 inch thickness, ensuring they are evenly flattened. This helps create the signature crackled top and allows the cookies to spread during baking.
Step 8: Bake one pan at a time for 10 minutes until the cookies puff up and show slight cracks on top. This indicates they are perfectly baked.
Step 9: Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack or plate to cool for an additional 10 minutes. They will flatten slightly and finish cooking as they cool, resulting in a crispy edge with a moist, chewy center.

Tips & Variations

Always weigh your ingredients for best results; cup measurements can be inconsistent, especially with almond flour.
If the dough feels too sticky to handle, chill it briefly to make rolling easier.
Use pure maple syrup for moisture and flavor instead of oil or butter.
For a different twist, try adding a pinch of nutmeg or swapping half the cinnamon with pumpkin pie spice in the coating.
Do not substitute almond flour, as it provides essential moisture and texture in this recipe.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate them for up to 1 week. If desired, warm briefly in the oven before serving to restore softness. These cookies also freeze well for up to 2 months; let thaw at room temperature before enjoying.

How to Serve

A white plate on a white marbled surface holds a stack of eight round cookies arranged in a loose pile, showing a crumbly texture and a light golden-brown color with a slightly cracked surface. The cookies have a rough, grainy coating of sugar or cinnamon that adds a darker tone to some areas while the softer inside shows through the cracks. The plate has a simple rim detail, and a light beige cloth is partially visible under the bottom left side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute almond flour with another type of flour?

Almond flour is essential in this recipe because it provides moisture and a buttery flavor without oil or butter. Substituting it will affect the texture and taste, so it is not recommended.

Why do the cookies need to cool before eating?

The cookies finish cooking as they cool and develop their soft, chewy centers. Eating them too soon may result in an underdone texture inside.