These snickerdoodle sandwich cookies are gluten-free, cinnamon-coated, chewy dream vessels. The frosting is fudge-like, rich, and sweet, working in tandem with the cookies to create boozy, caramel-y goodness. They are easy enough to make that you can whip up a batch for your own indulgence at home, but they are also perfect for parties. The size of the cookie is all up to you, so you can make them irresponsibly large (perfect for sharing — or not) or keep them at your standard cookie size.

Snickerdoodle Sandwich Cookies With Bourbon Caramel Frosting [Vegan, Gluten-Free]


For the Cookies:

  • 4 tablespoons flax meal
  • 6 tablespoons warm water
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups brown sugar
  • 1/2 cup grapeseed oil
  • 1 teaspoon pure vanilla extract
  • Cinnamon sugar, for rolling

For the Frosting:

  • 1/2 cup vegan butter
  • 1 cup brown sugar
  • 1/4 cup full-fat coconut milk
  • A dash of salt
  • 2 tablespoons bourbon
  • 1/2 teaspoon vanilla
  • 2 1/2 cups confectioner's sugar


To Make the Cookies:

  1. In a small bowl or mug, mix flax meal and warm water and let congeal for about 10 minutes.
  2. Mix together dry ingredients in a medium bowl.
  3. In a large bowl, beat oil, sugar, flax mixture, and vanilla with an electric mixer.
  4. Add dry ingredients to wet and mix well until the dough is well mixed (you don't need to worry about over-mixing these guys). The dough should be stiff and sticky.
  5. Refrigerate dough until fully chilled, at least an hour. If you skip this step, the cookies will spread too much during baking.
  6. Preheat oven to 350°F.
  7. Form the dough into balls using a heaping tablespoon.
  8. Roll balls in cinnamon sugar and place on a parchment-lined cookie sheet with plenty of room (these cookies will spread to about double their starting width).
  9. Bake for about 20 minutes for large cookies, 15 for small, or until the cookies have spread flat, have cracked tops, and are lightly browned around the edges.
  10. Let the cookies cool completely before frosting.

To Make the Frosting:

  1. Melt the butter substitute in a saucepan over medium-low heat. Stir in sugar and coconut milk and increase heat to medium or medium-high.
  2. Let the mixture come to a boil, and stir to make sure everything is dissolved. Remove from heat and stir in salt, vanilla, and bourbon. The mixture will bubble up when you add the bourbon.
  3. Let the mixture cool until nearly room temperature then place in a bowl. Add confectioner's sugar, sifting if necessary, and beat until combined. The frosting should be the color of maple fudge.

To Assemble:

  1. This frosting is thicker than most, so you'll want to spread it at room temperature. You can use a piping bag or rubber spatula.
  2. Frost the bottom of half of the cookies, then find equal-sized matches to top them off.
  3. Store assembled sandwiches in the refrigerator.


The amount of cookies this recipe yields depends on the size that you make them.


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