Skinny Snickerdoodles

Skinny Snickerdoodles {vegan and gluten-free}

Have you ever eaten a snickerdoodle?

The first time I tried one was only a few years ago, when we lived in College Station, Texas. My boss at the time brought us a few from a place called Must Be Heaven and I almost fell on the ground after biting into one. I couldn’t believe what I’d been missing!

Skinny Snickerdoodles {vegan and gluten-free}

After that I went home dreaming of snickerdoodles and eventually set out to recreate a healthier version at home. I’ve made a few variations in the past using whole grain flour but I decided to try a gluten-free and vegan version using oat flour.

I also used coconut oil which resulted in a surprisingly buttery texture and flavor. I know it seems silly to call a butter-less cookie buttery but I can’t think of a better way to describe them. Creamy maybe?

Skinny Snickerdoodles {vegan and gluten-free}

Either way, I was very pleased with the result. However, I will say that I think chilling the dough is a necessary step. They tend to spread a lot so if you skip it then you might have an enormous and thin cookie on your hands. If that’s what you like then I say do-it-to-it but I prefer my cookies to be nice and thick with a soft center.

Skinny Snickerdoodles {vegan and gluten-free}

Skinny Snickerdoodles {vegan and gluten-free}

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 20

Skinny Snickerdoodles {vegan and gluten-free}


1 and 1/2 cups oat flour*

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1/2 cup evaporated cane sugar

1/4 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 cup unsweetened vanilla almond milk (could sub soymilk or coconut milk)

1/2 cup unrefined melted coconut oil or melted vegan butter

1/8 cup sugar + 1 tablespoon cinnamon for rolling


  1. In a large bowl, combine the oat flour, sugar, salt, baking powder, baking soda, cinnamon and cream of tartar then sift together.
  2. Pour in the melted coconut oil, almond milk and vanilla extract then stir until a dough has formed.
  3. Cover and chill the cookie dough in the refrigerator for 10 minutes. This step helps to keep them from spreading out too much while cooking.
  4. Scooping out a few tablespoons of dough at a time, roll the dough into balls and then coat with the cinnamon sugar mixture.
  5. Place the cookies several inches apart on a baking sheet lined with parchment paper then chill the cookies for at least an hour in the refrigerator or thirty minutes in the freezer.
  6. When you are ready to bake them, preheat the oven to 350°F and remove the cookies from the refrigerator or freezer.
  7. Once the oven is preheated, bake the cookies for 10-12 minutes. It is difficult to tell when they are done because of the cinnamon coating but they should be done within that time. They will be very soft and appear under-baked but once they cool, they become harder. Allow to cool for at least thirty minutes.


*Be sure to use gluten-free oats for gluten allergies. You can also make your own oat flour by using a food processor to grind them down.

Store in an airtight container for up to one week. I found the cookies were better the next day since they are very soft on the first day.

Recipe adapted from Chocolate Covered Katie

Skinny Snickerdoodles {vegan and gluten-free}


What’s your favorite kind of cookie to enjoy around the holidays?