Vegan Snickerdoodles

Soft, thick, cinnamon spiced vegan snickerdoodles. These cookies are perfect for the holidays and made with just 5 ingredients! Gluten free and naturally sweetened.


When it comes to dessert, I’m typically all about cake, but cookies definitely hold a soft spot in my heart, especially at Christmas time. As I made my Christmas baking list, snickerdoodles kept popping up in my mind. They just scream holiday! So, I decided a vegan snickerdoodle needed to happen…and oh my, am I so happy they did.

I’m having SO much fun with all of this Christmas baking – I love that we don’t have to sacrifice health during the holidays, but can still absolutely enjoy sweet, decadent indulgences that take us back to childhood.


The base of these pretty little vegan snickerdoodles is a mix of chickpea/fava bean flour, and coconut flour (PS have you noticed there are now links below the recipe to where you can easily purchase the ingredients I use?!). For more crisp cookies like my gingerbread men, I use all chickpea flour for a more firm, crunchy end product. For these snickerdoodles I really want a soft, thick, and chewy cookie. The best way to achieve this is to mix the chickpea flour, which holds the cookies together well, and the coconut flour that keeps them nice and soft for the perfect amount of chew.


Obviously cinnamon is a requirement! A snickerdoodle without cinnamon is just a sugar cookie, no? I use a heavy hand to really get the cinnamon flavor to come through.


Another key ingredient here is the date paste. The dates help to keep the vegan snickerdoodles soft and chewy, and also give great depth of flavor with their caramel-like sweetness. You guys know by now I just love those little dates – you’ve read all about my favorite vegan natural sweeteners, right?!

The last ingredient in the cookie dough is just a tiny bit of almond milk. I find that without the addition of the almond milk, the snickerdoodle dough is much too dry and crumbly. Adding the almond milk makes it just perfect to scoop out into 2 tablespoon portions! Finally, our cookies are ready to rolllllllll.


I portioned the dough into 2 tablespoon balls, and then rolled them in a mixture of cinnamon and stevia – I don’t measure, but it was probably about a tablespoon each in a small bowl. This part is fun, so if you’ve got kiddos, this would be the perfect job for those little hands!

Once you’ve rolled all the cookie dough balls, place them on a lined cookie sheet. I flattened the cookies with my fingers, since they won’t spread on their own. Bake for just 10 minutes, and enjoy the amazing aroma coming from your oven.


These vegan snickerdoodles are so easy and fun to make. Sweet and spiced with cinnamon, thick, soft, and chewy, they’re a fabulous addition to any cookie tray or holiday party.

I’m team soft cookie all the way, and even without chocolate, these vegan snickerdoodles blew me away with their soft texture. I was actually really bummed when they were gone. It’s a good thing they’re so quick and easy to bake up, I can have more in no time!


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Snickerdoodles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8-10 cookies


  • 1 c chickpea/fava bean flour
  • 1/2 c coconut flour
  • 1 tbsp cinnamon
  • 1/2 c date paste (I used 8 medjool dates blended with 1/2 c hot water)
  • 2 tbsp almond milk
  • Cinnamon and stevia to roll cookie dough balls


  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the chickpea flour, coconut flour, and cinnamon.
  3. Make the date paste and add it to the dry ingredients, and stir to combine.
  4. Add the 2 tbsp of almond milk and the dough should come together - it may still be a little crumbly, but when you press it into 2 tbsp balls it should hold together!
  5. I used 2 tbsp per each ball of cookie dough, formed it into a neat ball, then rolled in a small bowl of stevia and cinnamon.
  6. Place the cookies on a lined/nonstick baking sheet and bake for 10 minutes.