Vegan GF Snickerdoodles

Classic cinnamon-sugar cookies made vegan and gluten-free with coconut sugar.

Ingredients

Snickerdoodle Topping

• 3 tablespoons coconut sugar
• 1 tablespoon ground cinnamon

Snickerdoodle Dough

• 2 1/3 cups (10.5 oz / 298g) gluten-free flour mix
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon xanthan gum
• 1 cup (8 oz / 227g) unsalted vegan butter, at room temperature
• 1 1/2 cups (10.5 oz / 298g) coconut sugar
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• 2 teaspoons pure vanilla extract

Instructions

• Position a rack in the center of the oven and preheat to 375°F. Line two half sheet pans with parchment paper.

• Make the snickerdoodle topping: Whisk together (3 tablespoons) coconut sugar and (1 tablespoon) ground cinnamon in a shallow bowl. Set aside.

• Prepare the flax egg by mixing (1 tablespoon) flaxseed meal with (3 tablespoons) water. Let sit for a few minutes until gelled.

• In a medium bowl, whisk together (2 1/3 cups) gluten-free flour, (1 teaspoon) baking powder, (1/2 teaspoon) xanthan gum, and (1/2 teaspoon) salt.

• In a large bowl, combine (1 1/2 cups) coconut sugar and (1 cup) room temperature vegan butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.

• Reduce the mixer to low and add the flax egg and (2 teaspoons) vanilla extract. Beat until just combined. Scrape down the bottom and sides of the bowl.

• With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.

• Use a 3-tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each ball in the cinnamon-sugar topping, covering them completely.

• Place the coated cookies at least 3 inches apart on the prepared sheet pans. Squish them down slightly.

• Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect crinkly cookies as they cool.

• Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch.

• Repeat with the remaining cookie dough.

Notes

• The butter must be at room temperature for proper creaming
• Don't skip the cooling time on the pan — the cookies continue to set as they cool
• Serve warm or at room temperature
• Store in an airtight container or zip-top bag at room temperature for up to 3 days