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  • Prep-time: / Ready In:
  • Makes 72 1-inch cookies

Forks Over Knives’ crunchier, bite-size interpretation of vegan of snickerdoodles, these cinnamon-dusted cookies are deliciously addictive. The high yield makes this recipe great for holiday cookie exchanges. Note: These Snicker Snaps are very crunchy, so be careful not to over-bake them, and be sure to store them in an airtight container as soon as they’ve cooled. They will stay crisp for five to seven days.

Snicker Snaps Vegan Snickerdoodles


  • 1 cup sorghum flour
  • 1 cup brown rice flour or oat flour
  • ½ cup pure cane sugar
  • 1 tablespoon arrowroot powder
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • 1 cup unsweetened, unflavored plant-based milk
  • 1½ tablespoons almond butter
  • 1 tablespoon apple cider vinegar
  • ½ cup applesauce
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure cane sugar
  • ½ teaspoon cinnamon


  1. Preheat the oven to 330°F. Line a baking sheet with parchment paper.
  2. In a bowl, combine the flours, sugar, arrowroot, baking powder, cinnamon, nutmeg, and salt. Mix well.
  3. In a blender, combine the plant-based milk, almond butter, apple cider vinegar, applesauce, and vanilla. Blend well.
  4. Add the wet mixture to the bowl with the dry mixture. Combine to form a batter. Drop ½ tablespoon of the batter on the prepared baking sheet; repeat, leaving about an inch of space between each ball. Flatten the dough out into ⅛-inch-high disks. Adjust placement of disks as needed to ensure there is ½ inch of space between them.
  5. In a small bowl, whisk together 1 tablespoon sugar and ½ teaspoon cinnamon. Sprinkle the dough with the mixture. Bake 50 to 60 minutes, until there is light browning on the tops and edges of the cookies. They will still be a bit soft; they will become crisp once they cool.
  6. Let cookies stand for 10 minutes on the baking sheet. Place them on a cooling rack to crisp further.

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Michelle3 weeks ago
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This recipe didn’t work out at all. The batter was too thick, and making the cookies 1/8″ was way too thin. They were dark brown and hard as a rock after 40 minutes in the oven.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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