Gluten-free Peanut Butter Snickerdoodles
Gluten-free Peanut Butter Snickerdoodles- made in just one-bowl with a combo of almond and oat flour, each cookie packs 5 grams of protein! No one would ever guess they are vegan, gluten-free and oil-free!
Yep, you read that right. These cookies are the marriage of classic peanut butter cookies and snickerdoodles, and they are just as amazing as they sound.
They also happen to be super easy to make and require minimal ingredients, all while being gluten-free and vegan friendly. Check, check, and checkity-check.
Peanut Butter Snickerdoodle Ingredients
- Peanut Butter- make sure you are using a natural peanut butter for this recipe. That means no added oil. The ingredients should read just roasted peanuts or peanuts and salt.
- Coconut Sugar- any kind of granulated sugar will work here. Cane sugar or brown sugar are good substitutes if you’re not a fan of coconut sugar.
- Plant Milk- any kind of plant milk will work here too. I haven’t tested these with dairy milk so I can’t say if that would change the results, although it shouldn’t.
- Vanilla Extract- just a teaspoon of vanilla to enhance the flavor.
- Almond Flour- superfine almond flour (not almond meal) is key for the best texture. I haven’t tested these with substitutions so if you can’t have almond flour it might be best to look for a different PB cookie recipe.
- Oat Flour- oat flour is typically easier to sub and all-purpose flour tends to work best in its place. Whole wheat pastry flour might also work although it might dry the cookies out a bit.
- Baking Soda- we use baking soda for leavening. If you don’t have baking soda you could probably get away with baking powder instead.
- Salt- I like to add a pinch of salt even with salted peanut butter but if you’re sensitive to salt then I would omit it altogether unless your peanut butter is unsalted.
How to Make Peanut Butter Snickerdoodles
- Stir together the peanut butter, milk, coconut sugar and vanilla.
- Add the almond flour, oat flour, baking soda and salt. Stir until a dough forms.
- Roll the dough into balls then roll the balls in cinnamon sugar mixture.
- Press the balls down with a fork.
- Bake for 10 mins. Allow to cool and enjoy!
Looking for more vegan and gluten-free cookie recipes?
- Vegan Gluten-free Double Chocolate Cookies
- The Best Vegan and Gluten-free Chocolate Chip Cookies
- Cranberry Orange Thumbprint Cookies
- Vegan Gluten-free Sugar Cookies
- Chewy Ginger Molasses Cookies
- Dreamy Vegan Snickerdoodles
- Vegan Tahini Chocolate Chip Cookies
Gluten-free Peanut Butter Snickerdoodles
Made with a combo of almond and oat flour, no one would ever guess these delicious cookies are vegan, gluten-free and oil-free!
Servings: 18 cookies
Ingredients
- 1 cup peanut butter, ingredients should just be peanuts and salt (can be unsalted)
- ½ cup coconut sugar, can also use cane sugar or brown sugar
- ¼ cup plant milk
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ½ cup oat flour
- 1 teaspoon baking soda
- ¼-½ sea salt, exclude if peanut butter is salted
- ⅛ cup cane sugar
- 1½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
- In a large bowl, stir together the peanut butter, coconut sugar, milk and vanilla extract.
- To the same bowl, add the almond flour, oat flour, baking soda, and salt (if using). Fold everything together until evenly combined and a dough begins to form.
- Scooping out about 1½ tablespoons at a time, use your hands to roll each scoop into balls.
- In a small bowl, stir together the cane sugar and ground cinnamon. Roll each ball in the cinnamon mixture until evenly coated. Transfer to the baking sheet.
- Using a fork, press down on each ball in a criss-cross fashion. The cookies won't spread much on their own so be sure to press them down to roughly ½-inch thick.
- Bake in the oven for 10-12 minutes. Allow to cool completely then enjoy! Leftovers can be stored in airtight container for up to 5 days, or frozen for up to 3 months.
Nutrition
Calories: 157kcal, Carbohydrates: 12g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 133mg, Potassium: 99mg, Fiber: 2g, Sugar: 6g, Vitamin A: 13IU, Vitamin C: 0.2mg, Calcium: 28mg, Iron: 1mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
