Cashew Butter Snickerdoodles (Vegan)

GFGluten Free

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These vegan Cashew Butter Snickerdoodles are SO soft and chewy! Made from wholesome and unprocessed ingredients, you’ll make this recipe over and over.
This recipe has been updated with new photos as of 12/2019.

Snickerdoodles are (and have always been) my favorite cookie. Ever.

Which is why I was really determined to make a healthier vegan version of this cinnamon-y treat. But, I was also scared that they wouldn’t live up to the hype. I am very happy to say that after several rounds of testing, these cookies might even surpass the hype.

stack of cashew butter snickerdoodles with bite taken out of top one on marble background

My roommate (who is recently vegetarian, but not vegan) tried the final version of these cookies and told me they tasted like they had milk and eggs in them! I was a bit confused at first and asked her if that was a good thing, but she then clarified and said they tasted like non-vegan (non-healthy!) Snickerdoodles.

Then she proceeded to eat 5 cookies in one evening, so I think that speaks for itself 🙂

cashew butter snickerdoodle cookies cooling on black metal baking rack


Not only are these cookies vegan, but they are also oil-free, refined-sugar free, and have a gluten-free option. How is this possible, you ask?! By combining wholesome, unrefined ingredients like:

  •  Cashew Butter,
  • Coconut Sugar, 
  • Regular or Gluten-Free Flour, and
  • Cinnamon

We’ll also add some binding + rising agents, but before you know it these delicious, pillowy, chewy, and tangy Snickerdoodle cookies will be all yours!m Luckily I’ve done all the hard work for you, so all you have to do is follow the recipe 🙂

pile of snickerdoodle cookies on white speckled plate


  • These cookies will be very soft when they first come out of the oven; let them set on the tray for 5 minutes, then use a spatula to transfer to a baking rack, to let cool completely.
  • Cashew Butter can be expensive, but for this recipe it’s worth it.  You can use another nut butter if you desire, but keep in mind it will affect the final taste of these cookies. I tested a few and the cashew cookies were my favorites by far.
  • Storage: these vegan cashew butter snickerdoodles will keep best at room temperature, in a container with a slightly open or breathable lid.

These vegan Cashew Butter Snickerdoodles are SO soft and chewy! Made from wholesome and unprocessed ingredients, you'll make this recipe over and over. #snickerdoodle #vegan #glutenfree #cookies #oilfree |

If you’re looking for more yummy cookie recipes, you’ll also love these Double Chocolate Peppermint Cookies, these Crunchy Vegan Gingerbread Men, and these Almond Flour Thumbprint Cookies!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations ????


Cashew Butter Snickerdoodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

These vegan Cashew Butter Snickerdoodles are SO soft and chewy! Made from wholesome and unprocessed ingredients, you’ll make this recipe over and over. 

  • Author: Caitlin Shoemaker
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American



Wet Ingredients:

  • 1 tbsp Ground Flax + 3 tbsp Water
  • 2/3 cup Cashew Butter, see notes
  • 3/4 cup + 1 tbsp Coconut Sugar, divided
  • 2 tbsp Unsweetened Plant Milk
  • 1 tsp Vanilla Extract
  • 1 tbsp Apple Cider Vinegar

Dry Ingredients:

  • 1 cup Spelt Flour, see notes
  • 1 1/2 tsp Cinnamon, divided
  • 1 tsp Baking Powder
  • 1 tsp Cream of Tartar
  • 1/2 tsp Salt


  1. Preheat the oven to 350F. Prepare the Flax Egg by mixing 1 tbsp of ground flax with 3 tbsp of water in a small bowl. Set aside for 5-10 minutes to thicken.
  2. In the meantime, mix the Spelt Flour, Salt, Baking Powder, and Cream of Tartar with 1 tsp Cinnamon together in a medium bowl.
  3. Add the Cashew Butter, Flax Egg, Vanilla, ACV, Plant Milk, and 3/4 cup Coconut Sugar together in a large bowl. Use an handheld electric mixer to “cream” everything together over a medium-low speed for 1-2 minutes.
  4. Add the dry ingredients to the wet and mix well until everything is well incorporated.
  5. Use 2 tbsp of the dough to form your cookies, rolling each one out and flattening into a cookie shape. You may want to oil or grease your hands for this step, as the dough may be sticky.
  6. Mix the remaining Coconut Sugar and Cinnamon in a small bowl, then press the top of each cookie into it before placing onto a lined or greased baking sheet.
  7. Bake for 6-8 minutes. The cookies will be soft when they first come out of the oven, so check their bottoms for done-ness. Let cool on the baking tray for at least 5 minutes before transferring to a baking rack, or enjoying warm.


highly recommend you use Cashew Butter for this recipe. I used this brand – you can use any one you like, but the only ingredient should be Cashews (and possibly salt). You can also make your own here. If you do decide to sub another nut or seed butter, keep in mind that this will affect the final flavor.

Coconut Sugar may be substituted for Brown Sugar, or any other granulated sugar of choice.

Ground Flax Seeds may be Substituted with Ground Chia Seeds.

I tested this recipe with an All-Purpose Gluten-Free flour, Whole Wheat Pastry Flour, and White Flour. It worked well with all of them! I would not recommend using a non-blended GF Flour (such as Oat) for this recipe.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I thought these were really yummy but kind of wish I skipped the apple cider vinegar! I think the combination between that and the cream of tartar pushed them a bit too sour. Mine taste more like apple cinnamon cookies and I followed recipe exactly. But still been enjoying them as a protein packed cookie with the cashew butter 🙂

  2. I’ve made these cookies many times and they always turn out perfect and everyone loves them. I always use almond butter, because I never have cashew butter in my pantry, but the almond taste works perfectly fine imo. It tastes like speculoos

    1. We recommend storing them at room temperature! They should last about a week when kept in a container with a slightly open or breathable lid.

    1. Hi there! This recipe has been tested with an All-Purpose Gluten-Free flour, Whole Wheat Pastry Flour, and White Flour – all of which worked well. Hope that helps!

  3. Super easy to make (and I did it without a mixer)! My co-worker has a nut allergy so I did use sunflower butter and I think they taste great. I also did half coconut sugar and half brown sugar. Left them in the oven for about 10 minutes, and when they cooled they were perfect. Have you ever made molasses cookies? I bet you could develop a great recipe for some.

    1. Hi Jenica,
      That is not something I currently do, but thank you for the feedback! I will consider this when developing future recipes 🙂

  4. 5 stars
    Best. Cookies. Ever.
    Thanks A LOT for sharing the recipe, they are superadictive and they’re my latest obsession:)
    PS. I didn’t use cream of tartar since it’s really hard to get where I live so in case anyone else is wondering if this ingredient can be skipped – rest assured the cookies will be amazing anyway! They were still chewy and fragrant and simply delicious!

  5. I baked these as-is last week – delicious! This week I used it as a base vegan cookie recipe and then played from there. So far, so good!

  6. 4 stars
    So I made these, and I thought they were quite good, HOWEVER, unless you just like adding vinegar to your cookie recipes, I would recommend you leave it out or significantly reduce the suggested 1TBSP amount. It definitely adds a kick to the flavor, but for someone who isn’t used to such an ingredient, it might be too much of a kick! I made the original recipe first and then tried it w/o vinegar, and my non-veg family preferred it w/o! Just a thought:)

    1. It is not *essential* to a cookie, but it is considered essential to snickerdoodles! It’s what makes them chewy and tangy 🙂

  7. 5 stars
    Good recipe! I’m not sure if I accidently put 2tbsp of ACV, but it came out extra sour sometimes. I feel as if no ACV is good, but besides that, they came out great 🙂

  8. I just made it and had a first bite. this is really yummy !!! ( OH I forgot to add asv though but they came out just fine : ) )