Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Vegan Almond Butter Snickerdoodles. Palm oil free Recipe

December 19, 2013 By Richa 62 Comments

Jump to Recipe   Print Recipe
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.
 
Jump to Recipe   
 

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.


Print Recipe
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.

Filed Under: cookie, dessert, holiday, palm oil free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Vegan Christmas Cookies & Jar Gifts – 20 Recipes. Glutenfree Soyfree Options
Vegan Sugar Cookies – Chocolate-Dipped (Gluten-free) »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Caitlin says

    December 19, 2013 at 8:14 pm

    these looks delicious, richa! good call on posting them today 😉

    Reply
  2. acookinthemaking says

    December 19, 2013 at 8:18 pm

    Yum! I can just imagine the richness that almond butter would give to these.

    Reply
  3. coconutandberries says

    December 19, 2013 at 11:12 pm

    This is definitely my kind of cookie! Oh how I love almond butter! And I’m sure they’re not too sweet, exactly to my taste 🙂

    Reply
  4. Annie says

    December 19, 2013 at 11:25 pm

    I LOVE snickerdoodles (and it’s just fun to say snickerdoodle!) and that almond butter in there makes me love them even more!

    Reply
  5. Joanne T Ferguson says

    December 20, 2013 at 6:14 am

    G’day! I love snickerdoodles, true!
    Thank you for your photo making me smile with many fond memories from childhood too!
    Cheers! Joanne

    Reply
  6. Vicky says

    December 20, 2013 at 8:49 am

    Gorgeous pictures Richa! These look beautiful!

    Reply
  7. Virtually Vegan Mama says

    December 20, 2013 at 10:55 am

    These look great, I’m a big fan of Snickerdoodles! My kids love them!

    Jen

    Reply
  8. Poornima Nair says

    December 22, 2013 at 1:50 am

    They look incredible. the close up shot makes you want to grab one right away.

    Reply
  9. Hannah says

    December 22, 2013 at 2:28 am

    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. Raw journey says

    December 26, 2013 at 12:10 am

    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
    • Richa says

      December 26, 2013 at 12:53 am

      😀 lol. i should put that warning in the recipe. Do not taste the dough;) I am glad you did not throw it away:) The cookies definitely are amazingly delicious!! Merry Christmas!

      Reply
    • veganmiam.com says

      December 27, 2013 at 10:30 pm

      LOL I would eat the raw dough, too!

      Reply
  11. whiness says

    December 27, 2013 at 9:28 am

    It looks delicious and I bet it tastes as good as it looks 🙂

    Reply
  12. Anonymous says

    December 27, 2013 at 1:55 pm

    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
    • Richa says

      December 27, 2013 at 6:55 pm

      They should work fine without the oil.

      Reply
  13. Dina says

    December 27, 2013 at 6:45 pm

    this sounds like an amazing healthy cookie!

    Reply
  14. veganmiam.com says

    December 27, 2013 at 10:31 pm

    Snickerdoodles are my favorite…and the use of almond butter sounds yummy! Hope you had a wonderful holidays! Wishing you and your beautiful family a Happy New Year, Richa!

    Reply
  15. J Lee says

    December 29, 2013 at 2:33 pm

    Ooo these look delicious. What a nice treat to eat by the fireside when it’s cold out! Happy New Year!

    Reply
  16. Shannon says

    December 29, 2013 at 5:16 pm

    These sound so amazing, Richa! I love snickerdoodles, and this almondy twist on them is right up my alley.

    Reply
  17. lindy tinnin says

    December 30, 2013 at 7:11 pm

    can you use almond flour?

    Reply
    • Richa says

      December 30, 2013 at 8:59 pm

      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
    • lindy tinnin says

      December 31, 2013 at 11:52 am

      I have celiac so I can’t eat wheat flour. So I was referring to using almond flour instead of wheat flour.

      Reply
    • Richa says

      January 1, 2014 at 10:40 pm

      you can use half oat and half almond flour or use any gf all purpose mix. just almond flour might change the wet needed.

      Reply
  18. Sferd says

    December 30, 2013 at 8:26 pm

    I’m not familiar with ‘ground raw sugar’–is it possible to use regular vegan sugar or coconut sugar?

    Reply
    • Richa says

      December 30, 2013 at 8:55 pm

      It is just raw sugar, which is usually granulated, ground up to fine consistency. you can use any other vegan sugar.

      Reply
  19. julianal says

    December 31, 2013 at 7:00 am

    Do you think peanut butter would work in this recipe?

    Reply
    • julianal says

      December 31, 2013 at 7:00 am

      In place of almond butter I mean

      Reply
    • Richa says

      December 31, 2013 at 7:29 am

      Yes, any nut butter will work.

      Reply
  20. Meg says

    January 4, 2014 at 8:28 pm

    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. Bobbie {the vegan crew} says

    January 6, 2014 at 3:27 am

    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
  22. Leigh says

    January 11, 2014 at 5:10 pm

    I made these last night, they were delicious as your recipes always are.

    Reply
  23. sophie says

    February 9, 2014 at 10:42 am

    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. Vyk says

    December 18, 2014 at 9:45 pm

    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
    • Richa says

      December 18, 2014 at 10:47 pm

      Awesome! I can imagine how good these must be with hazelnut butter! So glad you love them!

      Reply
  25. Liza says

    December 23, 2014 at 7:47 pm

    Made these cookies today – delicious! Thank you Richa!

    Reply
  26. Liza says

    December 27, 2014 at 9:07 pm

    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. Erin says

    February 23, 2015 at 7:18 pm

    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
  28. Nancy says

    December 2, 2015 at 7:42 am

    Snickerdoodles was one of my favorites. Thanks for this recipe. I will try these soon

    Reply
  29. Lisa says

    July 28, 2016 at 8:38 am

    5 stars
    I wish I could take these cookies to Vegas and marry them. Absolutely delightful !

    Reply
  30. Babs says

    October 11, 2016 at 5:19 pm

    Can this recipe be easily doubled, tripled, etc.? Any adjustments? Thanks!

    Reply
  31. Vegan Cookie Monster says

    October 18, 2016 at 2:27 pm

    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. Babs says

    October 29, 2016 at 3:01 am

    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
  33. Kendall says

    September 28, 2017 at 2:19 pm

    Ooh must try making these. There’s no cream of tartar in them though? Do they still taste like a snicker doodle?

    Reply
    • Richa says

      September 30, 2017 at 7:58 pm

      Cream of tartar helps with the cracking. flavor will be the same

      Reply
  34. Alexandra says

    December 27, 2017 at 4:35 pm

    5 stars
    Made these during Christmas and they are delicious! easy and soo good. would definitely make again!

    Reply
  35. Kayla Slater says

    December 9, 2018 at 5:18 pm

    5 stars
    Love this recipe! Snickerdoodles are my favorite cookies and was so excited to find a vegan version! And they came out great!! Thank you for sharing!!

    Reply
  36. Leah says

    August 12, 2019 at 3:44 pm

    Just wondering if anyone has tried cane sugar or other sugars is this recipe?! They look fabulous!!!

    Reply
    • Richa says

      August 12, 2019 at 10:59 pm

      should be fine with cane sugar

      Reply
  37. Tanya says

    August 20, 2020 at 1:06 pm

    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
    • Vegan Richa Support says

      August 21, 2020 at 8:46 am

      I’m SO glad you enjoyed these! Thanks for stopping by!

      Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC