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Vegan Tahini Snickerdoodles

vegan snickerdoodles

5 from 2 reviews

These vegan tahini snickerdoodles are also gluten free and made with healthier ingredients - like all of my dessert recipes. Oat flour and almond flour keeps this recipe gluten free and adds in healthy fiber and fats. Coconut sugar and maple syrup keep this recipe refined sugar free. One could say that this is a healthy cookie recipe.

I do not recommend subbing out most of the ingredients in this recipe. Gluten free and vegan baking is hard to do and the flours in this recipe work specifically well together. The only thing that can be swapped out are the sweeteners, maple syrup can be subbed for another liquid sweetener and coconut sugar can be swapped for another granular sweetener. Cream of tarter is what gives snickerdoodles their quintessential tang and chew so this is another ingredient that must be left in. I also recommend sticking to a high quality and very drippy tahini. If your tahini is not liquidy then this recipe will not work.

This recipe is a very easy one bowl cookie recipe. To make you literally just add all of your ingredients to a bowl and then mix. The dough is stickier since it is a gluten free and vegan cookie recipe so I recommend working quickly and with wet hands.

I hope you these these vegan tahini snickerdoodles, they are perfect for the holidays. If you do try them, please leave me a rating and review on this blog post.

What you need for this recipe:

Other cookie recipes to try

Ingredients

Scale

Wet

  • 1 flax egg (1 tbsp ground flax + 2 1/2 tbsp water)
  • 1/2 cup drippy tahini
  • 1/4 cup coconut sugar (can be subbed with cane sugar)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Dry

  • 2/3 cup + 3 tbsp oat flour
  • 1/3 cup + 3 tbsp almond flour
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tarter

Instructions

  1. Make your flax egg by mixing flax and water. Let sit refrigerated for 10-30 minutes.
  2. Preheat oven to 350 degrees.
  3. Add your wet ingredients to a bowl and mix until smooth. Pour in dry ingredients and mix until just combined.
  4. Form 9-10 cookies on a lined sheet pan. The dough will be sticky so work with wet hands.
  5. Bake for 12-14 minutes, until golden on the edges.