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Vegan Snickerdoodles

Nov 09, 2020 0 comments
Vegan Snickerdoodles

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  • 3/4 cup + 1 tbsp spelt flour
  • 1/4 cup + 2 tbsp oat flour
  • 1/3 cup unrefined sugar
  • 1 tsp baking powder
  • ¼ tsp rounded baking soda
  • ¼ tsp cinnamon 
  • 1/4 tsp tsp sea salt
  • ¼ cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 3 tbsp organic neutral-tasting oil

For coating:

  • 2 tsp unrefined sugar fine textured
  • 1 tsp cinnamon


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a bowl, combine the dry ingredients, sifting in the baking powder and baking soda, mixing well. In a separate bowl, combine the maple syrup, vanilla, and oil. Add the wet mixture to the dry, and stir until just incorporated. Place the mixture in the fridge for about 5 minutes. While the cookie mixture chills, mix the coating ingredients together in a separate small bowl. Remove the cookie mixture from the fridge, and take small spoonfuls of the batter (about 1⁄2 tablespoon each; see note) of the batter and roll in your hands to form balls. Place on the prepared (you will still need to coat them, so just place randomly on the lined pan until ready to move to that step). Continue until you have used all the batter. Roll each ball in the coating mixture, and then place back on the lined pan, this time spacing out the cookies evenly. Do not flatten them! Bake for 10 minutes. Remove from the oven (if you bake for much longer, they will dry out), let cool on the pan for no more than a minute (again, to prevent drying), then transfer to a cooling rack. Makes 15-16 snickerdoodles.

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