Vegan Chickpea Flour Snickerdoodles (GF, Grain-Free)
A grain-free, gluten-free twist on a classic American cookie recipe: Vegan Chickpea Flour Snickerdoodles! Soft & delicious, with crisp edges.
Servings: 32 cookies
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
- Preheat oven to 350°F (180C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together chickpea flour, cream of tartar, baking soda and salt.
- 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.
- 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.
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
Serving: 1serving | Calories: 108kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Trans Fat: 1g | Sodium: 61mg | Fiber: 1g | Sugar: 15g