It’s Christmas! I hope you guys are having a great time with your family and indulging in A LOT of delicious food! What better way to spend a Christmas afternoon than by baking cookies?
These snickerdoodles are soft and pillowy on the inside and lightly crispy on the edges, plus they have added chocolate chips, what’s not to love?
The dough is ready in less than 10 minutes but requires chilling if using vegan butter. It’s sweetened with coconut sugar and made with a blend of rice flour and arrowroot to keep these snickerdoodles gluten-free. The addition of arrowroot also makes them thicker and fluffy.
Almond flour and applesauce are added to make them super soft and chewy by retaining the moisture. If you are not a fan of applesauce, don’t worry you can’t taste it in the cookies.
I used vegan butter in this recipe, mostly because it adds that nice buttery flavor you cannot get with oil. I didn’t try but I think you should be able to replace it with coconut oil and still get great results. Be aware the dough will be softer than your typical cookie dough.
To make them look even nicer, press a few more chocolate chips into the top of the cookies while they are still warm. And since it’s Christmas I highly recommend adding some crushed peppermint candy cane pieces on top too!
These snickerdoodles go great with coffee or chai tea (seriously, try these with chai tea!) And they are very addictive, I made 3 batches this week, and it was not for testing purposes! What I like the most about them is their texture, and while the edges won’t be as crispy on day 2, they will still be very soft and flavorful.
These are by far my favorite cookies! Probably because I love cinnamon, and chocolate, and coconut sugar.
Let me know in the comments if you try this recipe and if you liked it!
- 1 cup rice flour
- 1/4 cup arrowroot
- 2 tbsp almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 3/4 cup coconut sugar
- 1/4 cup melted vegan butter
- 1/4 cup almond milk
- 2 tbsp applesauce
- 3 tbsp dark chocolate chips (+ more for topping)
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- Toss the coconut sugar with the cinnamon in a small bowl, set aside.
- In a large bowl, whisk together the rice flour, arrowroot, almond flour, baking soda, baking powder, cinnamon and coconut sugar.
- Melt the vegan butter over low heat until just melted. Combine the melted butter with the almond milk and applesauce.
- Slowly pour in the wet ingredients into the dry ingredients and mix until well combined using a wooden spoon. Stir in the chocolate chips. The dough will be soft, chill in the refrigerator for about 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Mesure about 1 tablespoon of dough and roll it into a ball. Roll the ball into the coconut sugar topping to coat it. Place each cookie ball on the baking sheet, about 2 inches apart.
- Bake 9-10 minutes, or until the edges are golden brown.
- When the snickerdoodles are still warm and very soft, press more chocolate chips on top and crushed peppermint candy cane if you want. Let cool completely before moving them.
You should be able to replace vegan butter with coconut oil, be aware the dough might still be soft after chilling.
If you prefer to use cream of tartar for a more traditional snickerdoodle taste, replace the baking powder with 1 teaspoon cream of tartar.
- Serving Size: 1 cookie
- Calories: 88
- Sugar: 6.2g
- Fat: 3.7g
- Carbohydrates: 13.3g
- Fiber: 0.3g
- Protein: 0.8g