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Vegan Coconut Flour Snickerdoodles {Paleo, Grain-Free, Nut-Free}

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Easy, healthy, vegan coconut flour snickerdoodles ! These cookies are naturally Paleo, nut-free, grain-free and gluten-free, too.
Vegan coconut flour snickerdoodle on a lace and linen napkin

Egg-Free Coconut Flour Snickerdoodles

I love everything about snickerdoodles, including the name, the cinnamon sugar topping, and especially their old-fashioned, comfort food appeal.

My mother made them often, using the recipe from the Fannie Farmer Baking Book; I made the same recipe for many years, too. No matter the occasion or setting I chose to share them, they were gobbled up in short order.

No one should miss out on the goodness of snickerdoodles, so I am elated to share a recipe that almost everyone can savor:  Coconut Flour Snickerdoodles (made without eggs!).

Vegan coconut flour snickerdoodles on a stainless steel cooling rack

I shared a recipe for coconut flour snickerdoodles here on PowerHungry many moons ago, made with eggs. Making an egg-free version may sound straightforward, and with other flours it can be. But egg-free coconut flour baking? Oy vey. I have made more disastrous experiments than I can count.

But (whoohoo!), I am finally figuring it out (I love logic problems). Much as I love eating the results, the most exciting part is sharing the recipes with all of you.

Healthy Features of Coconut Flour Snickerdoodles

So, time to share these snickerdoodles (which passed both the husband and child taste tests with enthusiastic thumbs up!). They are:

  • Vegan
  • Paleo
  • Grain-Free
  • Gluten-Free
  • Nut- and Seed-Free
  • Fast & Easy to Make
  • DELICIOUS!!!

The dough is very similar to my Chocolate Coconut Flour Cookies from last week. Flaxseed meal (combine with water) is used as a binder, and then all of the remaining ingredients are stirred together (no mixers needed) in one bowl.

Mix the 1-Bowl Batter

The mixture will look loose (more like a batter) when first stirred; let it sit for 1 to 3 minutes and it will thicken into what looks like a traditional cookie dough.

Scoop & Sprinkle

The dough is too soft to shape into balls and roll in cinnamon sugar, as you would do with a traditional snickerdoodle recipe. But that makes the cookies all the faster and easier to prepare: simply scoop the dough onto a lined cookie sheet and sprinkle the tops with a combination of coconut sugar and cinnamon.

Bake the Cookies Until Golden Brown

Approximately 14 minutes later, you’ll have a dozen of these golden-brown beauties:

The texture of the cookies is tender and cake-like, with lightly crisped edges. The natural flavor and sweetness of the coconut flour enhances the fragrances of cinnamon and vanilla–a perfect anytime treat you can feel good about!

This recipe isn’t limited to snickerdoodles. Think of all of the delicious variations you can create by changing the spices and flavorings of the recipe, or adding some tasty stir-in. I am already scheming…

Until then, happy baking, friends, and don’t forget to let me know if you give this recipe a try!

Happy baking!

More Delicious Coconut Flour Recipes to Try:

4-Ingredient Coconut Flour Bread

3-Ingredient Chocolate Date Truffles {nut-free}

Vegan Coconut Flour Pumpkin Muffins

Oat and Coconut Flour Scones

Print
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Coconut Flour Snickerdoodles {V, P, Nut-Free, Grain-Free}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 14 mins
  • Total Time: 24 mins
  • Yield: 12 cookies 1x

Description

Easy, healthy, vegan coconut flour snickerdoodle cookies ! They are naturally Paleo, nut-free, grain-free and gluten-free, too.


Ingredients

Scale

Instructions

  1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
  2. In a cup, combine the water and flaxseed meal. Let stand for 5 minutes to thicken.
  3. In a small bowl, whisk the coconut flour, tapioca starch, coconut sugar, cinnamon, baking powder and salt, breaking up any and all lumps.
  4. Add the flax mixture, oil and vanilla to coconut flour mixture, stirring until blended. Let stand for 2 to 3 minutes, allowing the coconut flour to absorb the liquid.
  5. Using a small cookie scoop or tablespoon, scoop 12 mounds of dough onto the prepared cookie sheet, spacing 2 inches apart.
  6. Topping: In a small cup,
  7. Bake in the preheated oven 11 to 14 minutes until set at the centers and surface of cookies appears dry,
  8. Cool on cookie sheet for 5 minutes and then carefully transfer cookies to a wire cooling rack. Cool completely.

Notes

Storage: Store the cookies in an airtight container at (cool) room temperature for 1 day (they can become tough if left at room temp for more than a day), the refrigerator for 1 week or the freezer for up to 6 months.

Sweetener Options: An equal amount of brown sugar or cane sugar can be used in place of the coconut sugar.

  • Category: Dessert, Cookies

Nutrition

  • Serving Size: 1 cookie
  • Calories: 62
  • Sugar: 4.9 g
  • Sodium: 49.6 mg
  • Fat: 2.8 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 8.5 g
  • Fiber: 1.1 g
  • Protein: 0.5 g
  • Cholesterol: 0 mg

 

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Chocolate Coconut RX Bars {High Protein, Vegan}
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Recipe rating

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Miriam

Wednesday 12th of August 2020

A favorite sith me, my husband and all the grandkids. Such a simple and healthy cookie. If your cookies are dry, try measuring with a scale. Cups are not great with non traditional flours like coconut

Camilla

Thursday 13th of August 2020

Thank you Miriam!

Kayla

Wednesday 12th of August 2020

Love these cookies!!! So easy and I vary them with different stir ins.

Camilla

Thursday 13th of August 2020

I’m so glad you live these, Kayla!

Kelly

Saturday 25th of April 2020

Hi! Thanks for this recipe. They taste great, but mine are dark brown, and I followed your recipe. I don’t see how they could have come out lighter like the picture using the ingredients you list. Can you share your secret?

Camilla

Wednesday 29th of April 2020

Hi Kelly! I am glad the taste of the cookies was good, Kelly!

Regarding color, was your cookie dough much darker than (pictured in my post, in the bowl)? If so, it could be: (1) type of flaxseed meal (you can use any variety, but they some are golden, others are quite dark brown; I used golden; (2) coconut sugar (some is extremely dark, some more of a medium brown). If your dough was light, but the cookies came out dark, it could be that your oven runs hot, or perhaps you were using a dark-colored baking sheet (this would make them darker).

Hannah

Friday 6th of April 2018

I just made these and halved the recipe like you suggested and I'm glad I did because they did have that chalky after taste. I thought it was the arrowroot that was giving my baked goods a weird taste! Only when combined with coconut flour it gets that taste. Well, the next time I get some tapioca starch I will use that instead and see how it goes! I think that will work. Thanks for your advice :)

Camilla

Friday 6th of April 2018

Thanks so much for sharing , Hannah!

Hannah

Friday 6th of April 2018

Oh my, these cookies look so good and nut free AND vegan! I've been searching for a recipe like this and I have all of the ingredients EXCEPT tapioca starch! I just ran out recently. But I do have arrowroot starch and I'm wondering if that could work instead. I have used coconut flour and arrowroot in recipes before and they usually have a chalky after taste. I'm not sure if it's the arrowroot or what, but what do you think?

Camilla

Friday 6th of April 2018

Hi Hannah,

I think that the arrowroot will work. I know what you mean about chalky aftertaste; I did not get that with the tapioca starch (my husband would be the first person to let me know, and he really liked these). You can HALVE this recipe (I have done it, worked great), so perhaps do that first so that, if it is not what you want, you will not have wasted much by way of time and ingredients. :)

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