Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

Vegan Almond Butter Snickerdoodles. Palm oil free Recipe

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These Vegan Almond Butter Snickerdoodles are a healthier cookie, packed with cinnamon and perfect for the holidays. palm oil free and soy-free.Vegan Snickerdoodles.
 
 

Who is ready to head out, stay home or just do nothing over the Christmas vacation! Me! Well maybe, maybe not. I am too hooked to the cooking up stuff, so it might be challenge to stay away for more than a few days.

Lets finish off this week with these deliciously melt in your mouth, cinnamony, sugary Snickerdoodles. The amazing thing about them, they have almond butter to replace some of the fat and are skinnier, so you can eat more of them. just kidding. These wont last long at all I tell you.

Another awesome fact, no need for any elbow grease to whip up vegan butter and sugar. Just mix up wet ingredients, mix with dry, make dough, chill, shape, bake, eat! And let me know about it. #veganricha !;)

Eat these Vegan Almond Butter Snickerdoodles ! …..

For all the Holiday cookies from the blog, see the Christmas Cookies, Cakes, and Jar Gifts round up posted yesterday here.

For even more holiday cookies, check out Kristy’s cookie Swap party here.

I was going to post these cookies tomorrow, but I think not many people will be checking blogs tomorrow :). Whip these up today!

News we all can use..
Watch Blackfish now on instant Streaming on Netflix! The reason why 8 artists have pulled out of performing at Seaworld.
Reliance India just a month or so ago had decided to foray into the chicken business. Now they have changed their mind. All Reliance grocery stores(it is a big chain!) in India will all be vegetarian. I wish some of the share holders turn vegan soon:)
Huffpo gift guide for Vegans.
I finally published Our Vegan journey, Why Vegan and Frequently asked questions at this page. The page can be found under Resources tab and is a work in progress.

Steps:

Prep the dry and wet ingredients. Mix and knead into a dough. Chill for an hour. Then make balls, roll in cinnamon sugar and press down with a fork.
Yep, it is difficult to take pictures when your hands are covered in dough and cinnamon sugar :). not many step pictures today. 



Bake in preheated 375 degrees F oven for 10-12 minutes. Cool for 5 then finish them off.


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5 from 6 votes

Almond Butter Snickerdoodles

These Vegan Almond Butter Snickerdoodles are a healthier cookie, packed with cinnamon and perfect for the holidays. palm oil free and soy-free.Vegan Snickoerdoodles.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Cookie
Cuisine: American
Servings: 12
Calories: 117kcal
Author: Vegan Richa

Ingredients

Dry:

  • 3/4 cup (90 g) organic unbleached white flour or Spelt flour or use glutenfree all purpose flour
  • 1 Tbsp corn starch or arrowroot starch
  • 1/3 cup (66.67 g) raw sugar finely ground or any other fine vegan sugar
  • 1/4 tsp (0.25 tsp) baking powder
  • 1/8 tsp (0.13 tsp) baking soda
  • 1/8 tsp (0.13 tsp) salt

Wet:

  • 2 tsps flaxmeal
  • 2 Tbsp almond milk
  • 3 Tbsp almond butter I used Justin's classic almond butter
  • 3 Tbsp Oil organic canola or virgin coconut
  • 1/2 tsp (0.5 tsp) vanilla extract
  • 1/4 tsp (0.25 tsp) cinnamon powder

Cinnamon coating:

  • 2 Tbsps sugar coarsely ground raw sugar
  • 3 tsps cinnamon

Instructions

  • In a bowl, whisk all the dry ingredients:
  • In another bowl mix the flaxmeal into the milk. Add the almond butter, oil, vanilla, cinnamon and mix well to combine. It will take a minute or so for the nut butter to mix in. Add this mixture to the dry and mix. Knead to form a stiff dough. The mixture will feel crumbly at first but will come together. If it just doesnt stay together, spray water on it once or twice and knead. Wrap the dough in plastic wrap and refrigerate for an hour.
  • Preheat the oven to 375 degrees F / 190ºc. Mix 2 tsps cinnamon in 2 Tablespoons sugar in a bowl and put 1 tsp cinnamon in another small plate or bowl. Make an inch to inch and half size balls of the chilled dough. Roll the ball first in cinnamon then in cinnamon sugar. Place on parchment lined sheet. Press down with a fork. Bake for 11-12 minutes. Let cool completely.(5 minutes). The cookies will be soft out of the oven, but will firm up. Store in an airtight container.

Notes

Nutritional values based on one serving

Nutrition

Nutrition Facts
Almond Butter Snickerdoodles
Amount Per Serving
Calories 117 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 41mg2%
Potassium 48mg1%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Calcium 32mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.



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  9. Mmm, simply glorious! All the nutty charm of the classic peanut butter cookies plus some added spicy cheer… Sounds like an excellent twist for the holidays.

    Reply

  10. I was a little skeptic while making the dough, consistency was not right, tried the raw dough and it was awful…. if this happens to you PLEASE do not throw it away…. once you bake these things they are AMAZING, best vegan cookies I ever tried. Thanks for the recipie.

    Reply

  12. I cook without oil. Can I substitute applesauce for the oil? I am sure the consistency will change but will that be all that will happen?

    Reply

    • do you want to substitute the almond butter with almond flour or the entire flour with almond flour? They should turn out fine with the almond flour substituted for almond butter. You might need a bit more wet ingredients, so add a Tbsp more oil and non dairy milk.
      i have not tried the cookie with entirely almond flour, so I am not sure about the wet to dry ingredients needed.

      Reply

  20. Richa- I just made these! They’re awesome. It’s the first time I’ve made a baked good from your blog & the first time I’ve successfully used flax! Thanks for a great recipe!

    Reply

  21. It’s been years since I’ve had snickerdoodles (in junior high, I had my fare share of Otis Spunkmeyer snickerdoodle cookies for lunch — yikes!). These cookies look goooorgeous! And, really, how can you go wrong with nut butter? 🙂 These are definitely going on my list of desserts to make ASAP!

    Reply

  23. I made these and they were delicious! i made a few changes since i did not have all the ingredients. I took out the flaxmeal and almond milk. switched aw sugar for brown sugar and switched almond butter for peanut butter. I guess i can call them peanut butter cookies instead of snickerdoodles.

    Reply

  24. Vegan Richa, you are a genius! This is my second recipe of yours I’ve made in two days and both came out excellent! 🙂
    I’ve never had a snickerdoodle biscuit but these were buttery, delectable gems that made my body sing.
    I did use a sorghum, rice and tapioca flour blend and used hazelnut butter instead of almond.
    Thank you so much for posting such quality recipes…:)

    Reply

  26. Tried this cookies couple days ago- they are so..o..o good!!!! Did not have almond butter, used cashew. Thank you so much Richa! I am in love with your site 🙂

    Reply

  27. Love love love these! My batch made 14 small cookies, so next time I’m considering doubling the recipe. ( That could be dangerous, though!)

    Reply

  31. 5 stars
    I made these cookies and they were the best cookies I have ever ate in my entire life!
    you must try them.

    Reply

  32. 5 stars
    Finally got around to making these yesterday and my family went crazy for them! I tripled the recipe, because 12 cookies just wouldn’t cut it here. I used whole wheat pastry flour and needed to spray a bit more water for the mix to come together. The taste is divine and I know I’ll be making more. The only question I have is if it would make a difference if I would melt the coconut oil? This time of year it is completely solid in the jar and I had great difficulty getting the chunks to break down. Thanks for another tasty cookie! I’m passing the recipe along to a friend of mine who has asked for a vegan cookie recipe to make for his friends for the holidays.

    Reply

  37. 5 stars
    These were absolutely delicious! I used unsweetened oat milk instead of almond (just because it’s what I had on hand), and used muscovado sugar (same reason). The cookies turned out soft, chewy and full of cinnamon-y yumminess! Thanks Richa 🙂

    Reply
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