Enjoy this delicious nut butter snickerdoodle recipe that is soft and chewy, with crisp edges, and with no cream of tartar! To top it all off, this cookie recipe is completely gluten-free and only takes a few simple ingredients!
Oh, cream of tartar. The one ingredient I often see in recipes and sigh because I do not stock my kitchen with it and substitutions are far and few. But worry not! This snickerdoodle recipe does not require any cream of tartar.
This recipe is seriously the best Snickerdoodle recipe! It literally only requires you to dump a few ingredients in a bowl and mix. Then you roll in cinnamon and sugar and bake. Like how simple is that??
The other great part about this easy Snickerdoodle recipe is that it is completely grain-free. This is because of the magic of baking soda and cashews.
We use cashew butter as the fat to ensure they are just as buttery as the classic cookie but with the help of baking soda, they inflate and then deflate once removed from the oven. This creates that perfectly crisp outside and chewy inside! So let’s get baking!
Ingredients and Substitutions
All substitutions are a 1:1 substitute unless otherwise noted.
- Cashew Butter: Any type of nut butter like creamy peanut butter, almond butter, or sunflower butter, can be used to create these chewy cookies.
- Coconut Sugar: Brown sugar or monk fruit sugar can be used if you don't have coconut sugar.
- Egg: An egg substitute like an egg replacer from Bob’s Red Mill or Just Egg can be used for a vegan version. A flax egg may be able to be used but it has not been tested. Check out our egg substitutes for baking guide to learn more!
- Baking Soda
- Vanilla Extract: We use 100% pure vanilla extract to enhance the buttery flavor. Imitation vanilla can be used or it can be left out.
- Cane Sugar: Any white sugar will work. Brown sugar may work but it has not been tested.
How to Make These Cookies (with photos!)
Step one: Preheat the oven, line a baking sheet, and mix the cinnamon sugar mixture up.
Step two: Mix everything together!
Step three: Scoop and roll the batter in the cinnamon sugar mixture.
Step four: Bake!
Step five: Let them cool before trying to move them!
Watch How To Make These Snickerdoodles
Dough too sticky? Sometimes when working with nut butter, it can be a wetter dough than expected depending on how well the oil is incorporated into the nut butter. If the dough seems a little wet or hard to handle, add a little more coconut sugar to stiffen the dough and roll gently to create a ball.
- ¾ cup cashew butter
- ¾ cup coconut sugar
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 tablespoon cinnamon
Cinnamon Sugar Coating
- ¼ cup cane sugar
- 3 tablespoon cinnamon
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl, mix the cane sugar and 3 tablespoons of cinnamon until evenly mixed. Set aside.
- Add all other ingredients to a large mixing bowl. Use a hand mixer to mix until creamed together and well combined.
- Use a cookie scoop or a spoon to scoop out dough from the large bowl. Drop cookie dough balls into the cinnamon sugar mixture one at a time. Roll them until completely covered in cinnamon sugar. Then, transfer to the baking sheet, keeping the cookies 2-3 inches apart. These cookies spread quite a bit because unlike traditional snickerdoodles that are more tall with a fluffy texture, these are wide and chewy!
- Bake for 15 minutes until the edges are just set and golden brown. The centers will still be gooey and look underbaked, but this is perfect!
- Once removed from the oven, let them cool on the cookie sheet until they can be handled without breaking - about 10 minutes. The cookies will continue to cook as they rest. After that time, carefully transfer to a wire rack to cool to room temperature for best results.
Facts and Common Questions
What are snickerdoodles made of?
Traditionally they are made of flour, butter, and sugar, like most cookies but these are made of nut butter, sugar, and cinnamon!
What is the difference between a Snickerdoodle and a cookie?
Snickerdoodles are typically known for their tangy flavor that comes from cream of tartar. Since these do not have it but have more baking soda (another acid) than a traditional cookie, they still have that classic tangy flavor!
What is Cream of Tartar?
Cream of tartar is the acid discard created when grapes are fermented into wine. It is traditionally used to help recipes rise or to leaven them so if you are wondering why snickerdoodles need cream of tartar, it is to help them rise. It is more acidic than baking soda, thus giving snickerdoodles a distinct tang.
Want to Save it for Later? Here’s how!
These cookies are great to have on hand but due to the high fat content, you’ll need some tips to store them.
Fridge or Room Temperature: Store these cookies in an airtight container or ziplock lying flat. Place a paper towel between each layer to absorb any oil. These will keep for 1 week at room temperature.
Freezer: Store them the same way as noted above. They will keep for 2 months frozen.
More Joyful Recipes!
Try one of these hot drinks to pair with your Snickerdoodle cookies!