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

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Chewy Gluten-Free Peanut Butter Snickerdoodles

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  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 14 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

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.


Ingredients

Scale

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
  • 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
  • (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

  1. Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, stir together the coconut oil, peanut butter, and coconut sugar until fully combined, about 1 minute.
  3. Beat in the flax eggs and vanilla extract.
  4. 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.
  5. Mix together the sugar and cinnamon in a small bowl to roll the cookies in.
  6. 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.
  7. Bake for about 10 minutes in the preheated oven, or until they’ve puffed and cracked. Let cool completely on the cookie sheet.
  8. 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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