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.
For the cookies
- 3 tablespoons (37g) refined coconut oil, softened with a texture similar to softened butter
- 4 tablespoons (64g) creamy peanut butter
- ½ cup coconut sugar
- 1½ flax eggs, 1.5 tablespoon flax meal + 4 tablespoons water, whisk and let set for 10 minutes
- 1½ teaspoon vanilla extract
- 1 cups (96g) blanched almond flour
- ⅓ (47g) cassava 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
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.
Beat in the flax eggs and vanilla extract.
Mix together the sugar and cinnamon in a small bowl to roll the cookies in.
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.
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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