Chocolate Snickerdoodles (Gluten-Free & Vegan)

by | Updated: December 4th, 2016

Your desire for desserts might come in phases. Whether motivated by the seasons or a simple change in preferences, you can fall deeply, hopelessly in love with new recipes, proclaiming each to be your absolute favorite, time and time again. Here’s your new, can’t-get-enough, where-have-you-been-all-my-life dessert love. These snickerdoodle cookies, coated in sweet cinnamon and coconut sugar, are made with only vegan and gluten-free ingredients. Don’t be surprised if you fall completely head over heels.

Vegan & Gluten-Free Snickerdoodle Cookies

Chocolate Snickerdoodles (Gluten-Free & Vegan)

Makes 24 cookies


1-¼ cup Vitacost Gluten-Free Baking Flour
¼ cup raw cacao powder
¾ cup coconut palm sugar (+ 2 Tbsp. for rolling)
1 Tbsp. flaxseed, ground
½ tsp. cinnamon (+ 1 tsp. for rolling)
½ tsp. xanthan gum
½ tsp. aluminum-free baking soda
¼ tsp. pink salt
¼ tsp. nutmeg
8 Tbsp. coconut oil
4-6 Tbsp. water (+ 3 Tbsp. for “flax egg”)
1 tsp. vanilla extract


  1. In a small bowl, combine flax with 3 tablespoons of water to make “flax egg.” Mix together and set aside.
  2. In a medium bowl, whisk together the baking powder, cinnamon, xanthan gum, baking soda, salt and nutmeg. Set aside.
  3. In a large bowl, beat together the coconut oil and coconut sugar with an electric mixer. Add in the cacao powder, the flax egg and vanilla.
  4. Gradually add dry ingredients into the wet. Mix, adding a tablespoon of water at a time as needed, until just combined.
  5. Chill dough for half an hour in the fridge.
  6. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  7. In a shallow dish, mix together the cinnamon and sugar for rolling.
  8. Scoop the dough out into 1-inch balls and roll each into the cinnamon-sugar mixture. Place on baking sheet and flatten with a fork.
  9. Bake for 13-15 minutes until edges have browned slightly.
  10. Remove from heat and let sit for 5 minutes. Transfer to a cooling rack.