These easy Vegan Chocolate Pumpkin Spice Snickerdoodles are everything you love about snickerdoodles with a punch of pumpkin pie magic. A Glutenfree vegan fall-tastic spin on a classic holiday cookie your whole family will love!

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.