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Snickerdoodles [Vegan, Gluten-Free]

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And so it begins.

You may find yourself wondering: why are cookies so especially popular this time of year? Better yet, you may find yourself not wondering this at all. In theory, the latter makes more sense because, um, hello. COOKIES. Of course they’re popular!

Anyone in their right mind will take the excuse to eat cookies with reckless abandon and run with it. This is an absolute truth. Sew it on a pillow if you must.

Speaking of pillows, let’s get back to cookies. (My train of thought makes sense in my head. Just go with it.) These beautiful gems are reminiscent of sugar(esque) and spice and everything nice and unicorns and rainbows and all that is good in this world. Believe me when I say these things. I know what I’m talking about. I mean, high school freshman know everything about everything all the time always, right?

Aah. Irony. ‘Tis a beautiful thing.

Speaking of beautiful things, let’s get back to cookies. (Sensing a pattern, perhaps?) Folks, I have some big news. I think these babies are the best recipe for cookies on Foodie Fiasco. And that certainly is saying something! In case you haven’t noticed, I sorta kinda maybe have a thing for cookies.

These are soft, sweet but not too sweet, authentic, pillowy (excuse me, I do make sense!), and beautiful (SEE?). Give me a batch of these jewels and a glass of almond milk and I will love you forever.

Remember, I say these things because I care. GO MAKE THIS RECIPE NOW. Thanks to my ninth grade omniknowledge, I am bound to be right all the time always, right? Right?

All feeble attempts at humor aside, I highly highly recommend this recipe. (Yes spellcheck, I meant to say that twice.) It’s so easy to whip up a batch, but it’s even easier to scarf the whole batch down.

So double it just in case. Or triple. It’s all a safety precaution.

Snickerdoodles [Vegan, Gluten-Free]


  • 2 Tablespoon coconut flour
  • 2 Tablespoon mashed banana or applesauce
  • pinch salt
  • sweetener to taste
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • pinch cream of tartar (for authenticity, optional)
  • 2 Tablespoon almond milk
  • 2 teaspoons erythritol
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350F. Combine the erythritol and 1/2 teaspoon cinnamon in a small bowl and set aside.
  2. In a small bowl, mix coconut flour, baking powder, cinnamon, salt, and cream of tartar, if using. Add in applesauce or mashed banana and vanilla extract and stir. Add in almond milk, one tablespoon at a time, until fully incorporated, and sweeten to taste.  Drop dough by teaspoonfuls onto a parchment lined-baking sheet and roll into balls. Roll a ball of dough into the erythritol-cinnamon mixture until evenly coated and return to the baking sheet. Repeat with the remaining dough balls and then flatten the dough into cookie shapes with a fork. Bake in the oven at 350F for about 15 minutes, or until hardened. Let cool before scarfing them all down.





Kelly is a fourteen-year-old foodie, photographer, yogi, writer, and student in the beautiful Los Angeles, CA. After a life-changing weight loss, I have discovered love for yoga and healthy, cruelty-free eating. My specialty is scrumptious, easy, low calorie, low carb, low fat, grain free, gluten free, and vegan recipes. I hope you enjoy! Kelly blogs at Foodie Fiasco.



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