Coconut Oil Snickerdoodles 1.jpg

Vegan Coconut Oil Snickerdoodles

Cookies that are free from all the top allergens and taste just like the real thing! Don’t let the darker brown color fool you – unlike traditional snickerdoodles, these cookies are made with low-glycemic coconut sugar rather than refined cane sugar, which makes them a much healthier alternative.

No ratings yet
Coconut Oil Snickerdoodles 1.jpg
Print Recipe

Vegan Coconut Oil Snickerdoodles

Prep Time15 mins
Cook Time12 mins
Refrigeration time1 hr 5 mins
Total Time1 hr 32 mins
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 189kcal


  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • ½ cup quinoa flour
  • ½ cup brown rice flour or sorghum flour
  • 2 tablespoons arrowroot starch
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher or fine sea salt ,
  • ½ cup coconut oil softened
  • 1 cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons cinnamon sugar 3 tablespoons coconut sugar plus 1 tablespoon cinnamon, optional


  • In a small mixing bowl, stir together the flaxseed meal and water. Set aside for 5 minutes to allow the mixture to turn into a thick gel.
  • In a separate bowl, whisk together the flours, starch, cinnamon, baking powder, baking soda, and salt, and set aside.
  • Beat together the coconut oil and coconut sugar until creamy in either a stand mixer or with an electric hand mixer. Add the flaxseed gel and vanilla, and beat until smooth.
  • Add the flour mixture into the wet ingredients in three additions, mixing fully between each. Cover the bowl and let chill in the refrigerator for 1-2 hours.
  • With 15 minutes left to chill in the fridge, preheat the oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the fridge and let sit for 5 minutes. Scoop out 2 tablespoons of dough and shape into a ball. Roll in the cinnamon sugar, if desired, and place on the baking sheet. Repeat with remaining dough. For a thicker cookie, leave the balls rounded, but for a thinner cookie, gently flatten them between your palms.
  • Bake for 9-11 minutes, until the edges are brown and crispy. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.


Turn these into chocolate chip cookies by reducing the cinnamon to 1 teaspoon and folding in dark chocolate chips after combining the flour mixture with the wet ingredients.


Nutrition Facts
Vegan Coconut Oil Snickerdoodles
Amount Per Serving
Calories 189 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g35%
Sodium 171mg7%
Potassium 40mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Calcium 14mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cinnamon Coconut Cookies Dairy Free Magazine Quinoa Snickerdoodle
Previous Post

Rice & Lentil-Stuffed Eggplants

Next Post

No-Bake Brownie Bites

Leave a Reply

Your email address will not be published.

Recipe Rating

Get a Free Summer eBook

When you Subscribe to Gluten Free & More Magazine!


Summer BBQ eBook Cover

Finish your subscription

sign-up by following the steps here:

Click below to get your free eBook!