Gluten Free Peanut Butter Snickerdoodles – made in just one bowl with a combination of almond and oat flour, each cookie packs 5 grams of protein! No one would ever guess that they are vegan, gluten free and oil free!
Yes, you read that correctly. The marriage of classic peanut butter cookies and snickerdoodles, these cookies are just as amazing as they sound.
They’re also super easy to make and require minimal ingredients, while also being gluten-free and vegan. Check, check and checkity check.
Peanut Butter Snickerdoodle Ingredients
- Peanut butter- Make sure to use a natural peanut butter for this recipe. That means no extra oil. The ingredients should read just roasted peanuts or peanuts and salt.
- coconut sugar any type of granulated sugar will work here. Cane sugar or brown sugar are good substitutes if you’re not a fan of coconut sugar.
- plant milk any type of plant milk will work here too. I haven’t tested these with cow’s milk so I can’t say if that would change the results, although it shouldn’t.
- vanilla extract just a teaspoon of vanilla to enhance the flavor.
- almond flour Superfine almond flour (not almond flour) is key for the best texture. I have not tested these with substitutions. So if you can’t have almond flour, it might be best to look for another PB cookie recipe.
- oatmeal Oatmeal is usually an easier substitute and all-purpose flour works best in its place. Whole wheat flour might also work, although it might dry out the cookies a bit.
- baking soda We use baking soda to leaven. If you don’t have baking powder, you could probably get away with using baking soda instead.
- Salt- I like to add a pinch of salt to salted peanut butter, too, but if you’re sensitive to salt I’d skip it altogether, unless your peanut butter is unsalted.
How to make peanut butter snickerdoodles
- Mix together the peanut butter, milk, coconut sugar and vanilla.
- Add almond flour, oat flour, baking soda and salt. Stir until a dough forms.
- Roll the dough into balls, and then roll the balls in the cinnamon-sugar mixture.
- Press the balls down with a fork.
- bake for 10 minutes. Let cool and enjoy!
Looking for more vegan and gluten free cookie recipes?
Gluten Free Peanut Butter Snickerdoodles
No one would ever guess that these delicious cookies, made with a combination of almond and oat flour, are vegan, gluten-free, and oil-free!
Servings: 18 Cookies
- 1 Cup peanut butter, Ingredients should be just peanuts and salt (can be unsalted)
- ½ Cup coconut sugar, You can also use cane sugar or brown sugar
- ¼ Cup plant milk
- 1 teaspoon vanilla extract
- 1 Cup almond flour
- ½ Cup oatmeal
- 1 teaspoon baking soda
- ¼-½ sea-salt, exclude if peanut butter is salted
- ⅛ Cup cane sugar
- 1½ teaspoon Cinammon
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Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
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In a large bowl, whisk together the peanut butter, coconut blossom sugar, milk, and vanilla extract.
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In the same bowl, add almond flour, oat flour, baking soda, and salt (if using). Fold everything together until evenly mixed and a dough begins to form.
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Scoop out about 1½ tablespoons at a time and use your hands to roll each spoonful into balls.
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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.
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Press each ball in a criss-cross pattern with a fork. The cookies won’t spread much on their own, so make sure to press them about ½ inch thick.
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Bake in the oven for 10-12 minutes. Let cool completely and then enjoy! Leftovers can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
Calories: 157kcal, Carbohydrates: 12G, Protein: 5G, Fat: 11G, Saturated Fatty Acids: 2G, Polyunsaturated fat: 2G, Monounsaturated fatty acids: 4G, Sodium: 133mg, Potassium: 99mg, Fiber: 2G, Sugar: 6G, Vitamin A: 13ie, Vitamin C: 0.2mg, Calcium: 28mg, Iron: 1mg