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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!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 18 cookies
Calories: 157kcal

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
  • cup cane sugar
  • 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