Cashew Butter Snickerdoodles

three cashew butter snickerdoodles on small grey plate on marble background

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. 



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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