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    Home » cookie

    Vegan Almond Butter Snickerdoodles. Palm oil free Recipe

    Published: Dec 19, 2013 · Modified: Feb 20, 2018 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.

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


    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

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    1. Tanya

      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

        August 21, 2020 at 8:46 am

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

        Reply
    2. Leah

      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

        August 12, 2019 at 10:59 pm

        should be fine with cane sugar

        Reply
    3. Kayla Slater

      December 09, 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
    4. Alexandra

      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
    5. Kendall

      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

        September 30, 2017 at 7:58 pm

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

        Reply
    6. Babs

      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
    7. Vegan Cookie Monster

      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
    8. Babs

      October 11, 2016 at 5:19 pm

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

      Reply
    9. Lisa

      July 28, 2016 at 8:38 am

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

      Reply
    10. Nancy

      December 02, 2015 at 7:42 am

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

      Reply
    11. Erin

      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
    12. Liza

      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
    13. Liza

      December 23, 2014 at 7:47 pm

      Made these cookies today – delicious! Thank you Richa!

      Reply
    14. Vyk

      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

        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
    15. sophie

      February 09, 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
    16. Leigh

      January 11, 2014 at 5:10 pm

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

      Reply
    17. Bobbie {the vegan crew}

      January 06, 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
    18. Meg

      January 04, 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
    19. julianal

      December 31, 2013 at 7:00 am

      Do you think peanut butter would work in this recipe?

      Reply
      • julianal

        December 31, 2013 at 7:00 am

        In place of almond butter I mean

        Reply
      • Richa

        December 31, 2013 at 7:29 am

        Yes, any nut butter will work.

        Reply
    20. Sferd

      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

        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
    21. lindy tinnin

      December 30, 2013 at 7:11 pm

      can you use almond flour?

      Reply
      • Richa

        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

        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

        January 01, 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
    22. Shannon

      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
    23. J Lee

      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
    24. veganmiam.com

      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
    25. Dina

      December 27, 2013 at 6:45 pm

      this sounds like an amazing healthy cookie!

      Reply
    26. Anonymous

      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

        December 27, 2013 at 6:55 pm

        They should work fine without the oil.

        Reply
    27. whiness

      December 27, 2013 at 9:28 am

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

      Reply
    28. Raw journey

      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

        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

        December 27, 2013 at 10:30 pm

        LOL I would eat the raw dough, too!

        Reply
    29. Hannah

      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
    30. Poornima Nair

      December 22, 2013 at 1:50 am

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

      Reply
    31. Virtually Vegan Mama

      December 20, 2013 at 10:55 am

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

      Jen

      Reply
    32. Vicky

      December 20, 2013 at 8:49 am

      Gorgeous pictures Richa! These look beautiful!

      Reply
    33. Joanne T Ferguson

      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
    34. Annie

      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
    35. coconutandberries

      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
    36. acookinthemaking

      December 19, 2013 at 8:18 pm

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

      Reply
    37. Caitlin

      December 19, 2013 at 8:14 pm

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

      Reply

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