These Chewy Gluten-Free Peanut Butter Snickerdoodles are a nutty twist on the classic cinnamon sugar-coated favorite! Made with almond flour and cassava flour, these cinnamon peanut butter cookies are perfect all year round. This is a no-chill cookie dough, and they’re ready in under 30 minutes. They’re also dairy-free and vegan-friendly.

I don’t often make snickerdoodles, but when I do, it’s almost always around the holidays. And when I make them…it’s almost always this recipe for my favorite thick & chewy gluten-free vegan snickerdoodles. They are just SO good – chewy, loaded with cinnamon flavor, and always a hit.

P.S. check this out if you want more amazing gluten-free cookie recipes, or find all of my favorite gluten-free holiday cookies!

The recipe calls for cashew butter, and while contemplating making them this weekend, I considered it – a peanut butter snickerdoodle?? I always love peanut butter and cinnamon together, so it sounded like a match made in cookie heaven. Of course, I had to immediately make three batches until I had the perfect peanut butter snickerdoodle cookie to share with you. And here they are!

  • Thick and chewy
  • Just the right level of peanut butter flavor
  • Perfectly cinnamon-y
  • Just sweet enough, but not overwhelmingly so
  • No need to chill the dough!
  • Easy to make ahead and freeze

Want to add mix-ins?

I think these peanut butter snickerdoodle cookies are just perfect as-is, but you could absolutely jazz them up a little bit, whether it’s for the holidays or just to add to a little extra something-something.

  • Add ½ chocolate chips to the dough
  • Add ½ chopped peanuts to the dough
  • Drizzle the cookies with white, milk, or dark chocolate
  • Dip half the cookies in chocolate of choice and garnish with chopped peanuts
  • Add very finely chopped peanuts to the sugar-rolling mixture

How to store peanut butter snickerdoodles

At room temperature: keep the peanut butter snickerdoodles in an airtight container at room temperature for up to five days.

In the refrigerator: store in an airtight container in the refrigerator for up to two weeks.

In the freezer: store in an airtight container with layers separated with parchment paper. Freeze for up to 6 months. To defrost, transfer to the refrigerator for a few hours or leave at room temperature for about an hour.

You can also freeze the cookie dough! After you’ve rolled the cookie dough balls in the sugar mixture, place a small baking sheet and freeze until firm. Once the cookies are firmed up, you can transfer to a freezer-safe bag or container. Label and store in the freezer for up to a year (at least). To bake, let the dough thaw for a few minutes enough that you can press the dough down slightly to help them spread, and bake as instructed. You may need to add a minute or two to the baking time if the balls are still pretty firm.

More chewy cookies you’ll love

Rachel Conners

Chewy Gluten-Free Peanut Butter Snickerdoodles

5 from 2 reviews
These Chewy Gluten-Free Peanut Butter Snickerdoodles are a nutty twist on the classic cinnamon sugar-coated favorite! Made with almond flour and cassava flour, these cinnamon peanut butter cookies are perfect all year round. This is a no-chill cookie dough, and they’re ready in under 30 minutes. They’re also dairy-free and vegan-friendly.
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 14 cookies

Ingredients
 

For the cookies

  • 3 tablespoons (37g) refined coconut oil, softened with a texture similar to softened butter
  • 4 tablespoons (64g) creamy peanut butter or any other nut/seed butter you love
  • ½ cup coconut sugar
  • 1½ flax eggs, 1.5 tablespoon flax meal + 4 tablespoons water, whisk and let set for 10 minutes, you can also use 1 regular egg
  • 1½ teaspoon vanilla extract
  • 1 cups (96g) blanched almond flour
  • ⅓ (47g) cassava flour, you can also replace this with oat flour or another ½ cup of almond flour
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoons kosher salt

To roll the cookies in

  • 3 tablespoons coconut sugar or raw cane sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
  • In a large bowl, stir together the coconut oil, peanut butter, and coconut sugar until fully combined, about 1 minute.
    3 tablespoons (37g) refined coconut oil, 4 tablespoons (64g) creamy peanut butter or any other nut/seed butter you love, ½ cup coconut sugar
  • Beat in the flax eggs and vanilla extract.
    1½ flax eggs, 1½ teaspoon vanilla extract
  • Add in the blanched almond flour, cassava flour, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together until completely combined.
    1 cups (96g) blanched almond flour, ⅓ (47g) cassava flour, 2 teaspoons ground cinnamon, ¾ teaspoon baking soda, ½ teaspoons kosher salt
  • Mix together the sugar and cinnamon in a small bowl to roll the cookies in.
    3 tablespoons coconut sugar or raw cane sugar, 1 teaspoon ground cinnamon
  • Use a small cookie scoop (mine fits 2 teaspoons of dough) to make cookie dough balls, roll into a ball with your hands, and then roll each dough ball in the sugar mixture. Place the cookies 2 inches apart on the prepared parchment-lined cookie sheet. Press the dough balls down slightly with the palm of your hand.
  • Bake for about 10 minutes in the preheated oven, or until they’ve puffed and cracked. Let cool completely on the cookie sheet.
  • Store in an airtight container for up to 5 days, or in the freezer for up to 6 months.

Notes

Want to use a regular egg? Use 1 large egg to replace the flax eggs in this recipe if you don’t need it to be vegan.
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