5-Ingredient No-Bake Vegan Snickerdoodle Cookies
Freezer-set snickerdoodles made with cashew butter, maple syrup, and coconut flour. No oven required. Naturally vegan and gluten-free with optional vanilla. Cinnamon-sugar coated for classic flavor. Ready in under an hour with minimal ingredients and mixing.
Ingredients
- 1 cup natural unsalted creamy cashew butteralmond butter1:1nut_butterFull guide →
- 5 tablespoons pure maple syrupagave nectar1:1sweetenerFull guide →
- ½ cup coconut flour
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract(optional)
- ¼ cup granulated monkfruit sweetener or organic cane sugarcoconut sugar1:1sweetener
Instructions
- 1
Line a baking sheet with parchment or wax paper and set aside.
- 2
Combine cashew butter, maple syrup, coconut flour, cinnamon, and vanilla in a medium bowl. Fold with a rubber spatula until well incorporated and thickened.
- 3
Cover bowl and freeze for 15-20 minutes.
- 4
Remove from freezer. Using a cookie scoop, drop balls onto the prepared baking sheet, spacing evenly.
- 5
Flatten each cookie with a fork to desired thickness. Optionally make crisscross marks.
- 6
Transfer back to freezer and chill for 20-30 minutes until somewhat firm.
- 7
Combine cinnamon and monkfruit sweetener in a small bowl and stir.
- 8
Press each cookie into the cinnamon-sugar mixture, flip, and rotate to coat evenly. Return to baking sheet.
- 9
Serve immediately or store as directed.
Tips
Use homemade cashew butter for best results and cost savings.
Ensure parchment or wax paper is ready before scooping to prevent sticking.
Chill times may vary by freezer temperature; check firmness before removing.
Good to Know
Airtight container in refrigerator for up to 1 week or freezer for up to 1 month.
Prepare through step 6 (cinnamon-sugar coating) up to 2 days ahead. Store in airtight container in freezer.
Serve chilled or at room temperature. Cookies soften as they warm.
Common Mistakes
Do not skip the second freezer chill to avoid cookies collapsing or losing shape during coating.
Do not overmix the batter to avoid an overly dense texture.