Simple, practical, and full of everyday flavour, Almond Butter Snickerdoodles is a vegan, vegetarian American cookie made with organic unbleached white flour or Spelt flour, corn starch, and raw sugar in about 27 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 12 minutes
  • Total time: 27 minutes
  • Yield: 12
  • Category: Cookie
  • Cuisine: American

Ingredients

Dry:

  • 3/4 cup organic unbleached white flour or Spelt flour (or use glutenfree all purpose flour)
  • 1 Tbsp corn starch (or arrowroot starch)
  • 1/3 cup raw sugar (finely ground or any other fine vegan sugar)
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt

Wet:

  • 2 tsps flaxmeal
  • 2 Tbsp almond milk
  • 3 Tbsp almond butter (I used Justin's classic almond butter)
  • 3 Tbsp Oil (organic canola or virgin coconut)
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon powder

Cinnamon coating:

  • 2 Tbsps sugar (coarsely ground raw sugar)
  • 3 tsps cinnamon

Method

  1. In a bowl, whisk all the dry ingredients:
  2. In another bowl mix the flaxmeal into the milk. Add the almond butter, oil, vanilla, cinnamon and mix well to combine. It will take a minute or so for the nut butter to mix in. Add this mixture to the dry and mix. Knead to form a stiff dough. The mixture will feel crumbly at first but will come together. If it just doesnt stay together, spray water on it once or twice and knead. Wrap the dough in plastic wrap and refrigerate for an hour.
  3. Preheat the oven to 375 degrees F / 190ºc. Mix 2 tsps cinnamon in 2 Tablespoons sugar in a bowl and put 1 tsp cinnamon in another small plate or bowl. Make an inch to inch and half size balls of the chilled dough. Roll the ball first in cinnamon then in cinnamon sugar. Place on parchment lined sheet. Press down with a fork. Bake for 11-12 minutes. Let cool completely.(5 minutes). The cookies will be soft out of the oven, but will firm up. Store in an airtight container.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.