Simple, practical, and full of everyday flavour, Chocolate and Pumpkin Pie Spice Snickerdoodles Gluten free Vegan is a vegan, vegetarian American snack made with almond flour, oat flour, and tapioca or cornstarch in about 34 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: 20 minutes
  • Cook time: 14 minutes
  • Total time: 34 minutes
  • Yield: 12
  • Category: Snack
  • Cuisine: American

Ingredients

Ingredients:

  • 3/4 cup almond flour
  • 1/2 cup oat flour (Certified gluten-free if needed)
  • 1 tbsp tapioca or cornstarch
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice (or use chai spice or cinnamon)

Wet Ingredients:

  • 1 tbsp oil
  • 1/3 cup maple syrup

Chocolate Portion

  • 1 tbsp cocoa powder

Optional Cinnamon Sugar Coating:

  • 1 tbsp brown sugar (or coconut sugar)
  • 1/2 tsp cinnamon

Method

  1. In a bowl, mix all the dry ingreients for the cookies until well combined.
  2. Add the oil and 1/4 cup of maple syrup and mix well. Add the rest of the 1 tbsp maple syrup, and mix until the dough is a sticky mixture.
  3. Divide the dough into two bowls. In one of the bowls, add the cocoa powder and mix well. Add a few drops of water, and a tsp or so more of maple syrup to make a sticky dough. The dough should be soft and sticky, and not stiff. Refrigerate for 15-20 minutes so that the dough is easier to handle. You'll want to refrigerate the dough for at least 20-30 minutes if the dough is too sticky.
  4. In a small bowl, mix your cinnamon sugar mixture if using.
  5. Take the dough mixture out of the fridge. Wet your hands take a tbsp of each of the dough and combine them to make one ball. Repeat until you have at least 9 or 10 balls. Coat one side of the ball with cinnamon sugar mixture, and place on a parchment lined baking sheet.
  6. Press a fork to press the ball down. Press it down to a pretty thin cookie. Then bake at 350 degrees F (180c) for 13-14 minutes.
  7. Remove the sheet from the oven, let the cookies cool for 2 minutes, then transfer to a cooling rack.
  8. These cookies can be stored on the counter for up to 2 weeks.

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.