Gluten-free Snickerdoodles from Recipe Renovator (vegan too!)
These crisp cinnamon-sugar cookies are a holiday classic. Crisp on the outside with a slightly chewy interior. This recipe is from my e-book Twelve Terrific Christmas Cookies: Gluten-free and Vegan. Now on sale for the holidays!

I made these for the first time last year when I was developing my Christmas cookie e-book. Somehow, in all my years of cookie making, I had never made snickerdoodles! My friend Caroline always made them, and I do love cinnamon and sugar. Sometimes the simplest combinations are the best. Use Vietnamese (Saigon) cinnamon if you can; the flavor is out of this world.

Suitable for:
vegan, vegetarian, celiac, GFCF, gluten-free diets

Not for:
low-sodium, migraine,or reduced-sugar diets

You might also like:
Classic snickerdoodles from Cooking Light
Pillowy snickerdoodles from Averie Cookes (traditional)
Brown butter gluten-free snickerdoodles from Gluten-free on a Shoestring

Gluten-free Snickerdoodles from Recipe Renovator (vegan too!)

Snickerdoodles {Gluten-free version}

0 from 0 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 50 mins
Course Dinner, Lunch
Cuisine American
Servings 64 cookies


  • 6.35 ounces Earth Balance margarine, or unsalted butter if not vegan (1 C)
  • 14 ounces granulated sugar (organic) turbinado raw sugar (2 C)
  • 6 tbsp flax seeds (ground) (35 g)
  • 3/4 cup water (filtered or spring)
  • 2.82 ounces oat flour (gluten-free) (2/3 C)
  • 3.18 ounces sweet sorghum flour (2/3 C)
  • 2.82 ounces brown rice flour (2/3 C)
  • 3.7 ounces tapioca flour (2/3 C)
  • 4 tsp cinnamon
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp psyllium husk powder
  • 1/4 tsp sea salt fine
  • 3 tbsp granulated sugar (organic) (light colored)
  • 1 tsp cinnamon


  • Preheat oven to 350F/180C/gas mark 4.
  • Add water to flax seeds and let sit 10 minutes to gel.
  • Using a stand or hand mixer, cream butter, raw sugar and flax gel thoroughly in a large bowl until smooth and fluffy.
  • Whisk flours, cinnamon, cream of tartar, baking soda, psyllium husk powder, and salt in a separate bowl.
  • Beat dry ingredients into butter mixture.
  • Chill dough for at least 30 minutes. Dough should hold together but still be fairly soft.
  • Chill your ungreased cookie sheets for about 10-15 minutes in the fridge.
  • Mix the last 3 T. of sugar and 1 t. cinnamon in a shallow bowl until one color.
  • Scoop level tablespoonfuls of dough and drop into the sugar/ cinnamon mixture. Roll or cover with the sugar, then place onto the chilled cookie sheets.
  • Flatten with the palm of your hand coated in sugar mixture.
  • Bake 10-12 minutes until golden brown.
  • Let cool just five minutes, then carefully remove from pan using thin metal spatula and transfer to wire racks to cool completely.
  • Store in sealed containers. These freeze beautifully.


Per cookie:
  • 69 calories
  • 2 g fat
  • 1 g saturated fat
  • 0 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 49 mg sodium (40 mg with salt omitted)
  • 23 mg potassium
  • 12 g carbohydrate
  • 1 g fiber
  • 7 g sugars
  • 1 g protein
  • 2 Weight Watchers Points Plus