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Vegan Chickpea Flour Snickerdoodles (grain-free)

A grain-free, gluten-free twist on a classic American cookie recipe: Vegan Chickpea Flour Snickerdoodles! Soft, with crisp edges, these delicious vegan cookies come together quickly and easily.

pile of vegan chickpea flour cookies on a white plate

Snickerdoodles–cinnamon sugar-dusted cookies with a distinct tang from the addition of cream of tartar–are much loved cookies by children and adults alike. So that everyone can enjoy them, I decided to craft a vegan version that is also gluten-free and grain-free!

Recipe Highlights

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Easy to make
  • Quick to bake

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

The wholesome ingredients for these healthy cookies are:

If you are wondering about the applesauce, it is in the recipe to provide a touch of moisture to the dough. Without the applesauce, the cookies are crispy, but not as tender at the centers. With it, they are just right.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

  • Preheat oven to 350°F (180C). Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together the chickpea flour, cream of tartar, baking soda and salt.
  • In a large bowl, beat the vegan butter and 1 cup of the natural sugar with an electric mixer on medium speed until well blended. Add the applesauce, and vanilla, beating well.
  • Gradually add the chickpea flour mixture to the vegan butter mixture, beating at low speed just until blended.
  • Combine the cinnamon and remaining 3 tablespoons sugar in a small bowl. Roll dough into 1 -inch (2.5 cm) balls, and roll in sugar mixture. Place on prepared baking sheets, and flatten slightly.
  • Bake in the preheated oven for 9 to 12 minutes or until golden brown. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely.

Cookie Dough Tip

If the cookie dough does not look firm after first mixing, let it stand for a few minutes, or place in the refrigerator or freezer for a few minutes until it looks firm.

vegan chickpea flour cookie dough in a glass bowl

Vegan Cookie Baking Tip

Vegan cookies, such as these snickerdoodles, often do not spread as much as traditional cookies made with eggs. To encourage the flattened shape of the cookies, first roll the cookies, and then flatten with the bottom of a measuring cup or your fingertips.

vegan cookie balls on a baking sheet

Happy baking!

FAQ

How should I store vegan chickpea flour snickerdoodles?

Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 3 months.

Can I use a different flour (other than chickpea flour)?

I have only made this recipe with chickpea flour. You may be able to use all-purpose flour, gluten-free all-purpose flour or spelt flour, but I have not tested it.

What is a good substitute for the cane sugar?

An equal amount of coconut sugar can be used in place of the natural cane sugar. Because coconut sugar is dark, like dark brown sugar, the cookies will be darker brown in color.

Related Recipes

two chickpea flour snickerdoodles on a white plate

Vegan Chickpea Flour Snickerdoodles (GF, Grain-Free)

Yield: 32 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

A grain-free, gluten-free twist on a classic American cookie recipe: Vegan Chickpea Flour Snickerdoodles! Soft & delicious, with crisp edges.

Ingredients

  • 2 and 1/2 cups chickpea flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter or coconut oil, softened
  • 1 cup PLUS 3 tablespoons natural cane sugar, divided use
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 350°F (180C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together chickpea flour, cream of tartar, baking soda and salt.
  3. In a large bowl, beat the vegan butter and 1 cup sugar with an electric mixer on medium speed until well blended. Add applesauce, and vanilla, beating well.
  4. Gradually add the chickpea flour mixture to the vegan butter mixture, beating at low speed just until blended.
  5. Combine the cinnamon and remaining 3 tablespoons sugar in a small bowl. Roll dough into 1 -inch (2.5 cm) balls, and roll in sugar mixture. Place on prepared baking sheets, and flatten slightly.
  6. Bake in the preheated oven for 9 to 12 minutes or until golden brown. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely.

Notes

Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 3 months.

Nutrition Information
Yield 32 Serving Size 1
Amount Per Serving Calories 108Total Fat 3gSaturated Fat 1gTrans Fat 1gUnsaturated Fat 3gCholesterol 0mgSodium 61mgCarbohydrates 18gFiber 1gSugar 15gProtein 2g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Cali

Monday 12th of February 2024

Good day Is there anything I can replace the cream of tartar with please?

Camilla

Monday 12th of February 2024

Hi Cali, The cream of tartar gives the snickerdoodles a distinctive flavor, but it is also there to react with the baking soda (cream of tartar is acidic). So for the latter, you can replace with 2 teaspoons of lemon juice or vinegar.

Kathryn Clark

Thursday 23rd of December 2021

These. Are. Perfect!!! I accidentally added the two tsp cinnamon to the wet ingredients and freaked out a little but they still taste amazing, and the texture… I can’t get over it. These will be made over and over again and I love that it’s a big batch so I can share plenty and still have a few for our house. I also took advice from the comments below, I added 1/2 tsp cream of tartar. And I was low on cane sugar so I mixed half granulated allulose and they’re still obsession worthy. Thank you Camilla, have a merry Christmas!

Camilla

Thursday 23rd of December 2021

Thank you Kathryn, Merry Christmas to you too, friend!!!

Claire

Tuesday 14th of April 2020

These were delicious! I swapped some ingredients based on what I had (butter, brown sugar, flax egg, no applesauce), and thankfully they turned out great. Crispy edges and chewy center. I’ll make them again for sure!

Camilla

Thursday 16th of April 2020

Fantastic, Claire!

jenny

Thursday 31st of December 2015

I prefer a crispy chewy snickerdoodle. I added 1 tsp. cream of tatar because I like how that works in a cookie. I got perfect (for me) snickerdoodles, a bit chewy with crunchy edges. They are my new favorite cookie! Thank you so much.

Jenny

Tuesday 22nd of December 2020

Came back to get the recipe and realize this is my fifth year making these cookies!

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