Gluten-free, Vegan Snickerdoodles with Psyllium

So…how is everyone feeling about back-to-school days ahead? Don’t answer that. I know that if it’s on your mind then your mind is stretched to no end and your heart is aching with all the feels. Mine, too. No doubt I will be coming back to this topic here, but another day. You’ll know when it comes, and I’ll trust you to skip to the recipe as needed. Just now I don’t have the time or the mental bandwidth to allow it. I do have just a moment, though, to share this bit of healthy homemade goodness that was truly so delightful to make, share, and enjoy.

School may look different this year, but the loving care packed into a wholesome afternoon snack is ever guaranteed to bring a smile. I used ORGANIC INDIA’s Psyllium Cinnamon Spice Pre & Probiotic Fiber to aid in binding these vegan, gluten-free snickerdoodles while adding depth to that warm, cozy cinnamon flavor— without refined sugars, unhealthy fats, or preservatives. A natural prebiotic, psyllium can open up worlds of opportunity in gluten-free and vegan baking, while also supporting healthy digestion, immunity, overall wellness.  

In this simple, tasty recipe, the combination of psyllium, organic coconut oil, unsweetened applesauce, and a gluten-free and almond flour blend yield a tender but not crumbly texture. Including the applesauce allows for less oil, but without making these more cake than cookie-like, as applesauce can sometimes do. I have been loving baking with zero glycemic monk fruit sweetener, too; not only is this natural, calorie-free sweetener a great substitute for plain granulated sugar, its strong flavor means we can use less. Sweet, spicy, and good-for-you—these are treats adults and kids will love. Sending love your way, cookie-shaped, friends.

Use code HAPPYAPPLE for 15% Organic India products!

Gluten-free, Vegan Snickerdoodles with Psyllium

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Yield: 27

Author: Wendy McMillan

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Incorporating psyllium and plenty of cinnamon into these vegan, gluten-free snickerdoodles gives the gut extra goodness couched in that warm, cozy signature snickerdoodle flavor— without refined sugars, unhealthy fats, or preservatives.

Ingredients

For rolling

• 1 Teaspoon ORGANIC INDIA Ceylon Cinnamon
• 1 Tablespoon ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber (or more ground cinnamon)
• 3 Tablespoons monkfruit or coconut sugar

For the Cookies

• 1 ½ Cups gluten-free flour blend
• 1 ¼ Cups fine almond flour
• 2 Tablespoons whole husk psyllium OR Organic India Cinnamon Spice Psyllium Pre & Probiotic Fiber
• 1 Teaspoon baking powder
• ⅛ Teaspoon cream of tartar (optional for extra traditional tang)
• ¼ Teaspoon sea salt
• ½ Cup organic coconut oil, softened
• ¼ Cup unsweetened applesauce
• ¼ Cup unsweetened almond or other non-dairy milk
• ½ Cup coconut, date, or monkfruit sugar
• 1 Teaspoon Ceylon Cinnamon
• 1 Teaspoon vanilla

Instructions

1. Preheat the oven to 350 F and line a baking sheet with silpat or parchment paper and set aside.
2. In a small bowl, mix 1 Tablespoon Ceylon Cinnamon with ¼ Cup monkfruit sugar, date sugar, or coconut sugar. Set aside.
3. In a mixing bowl, whisk almond and gluten-free flours, psyllium (or ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber), baking powder, sea salt, and Ceylon Cinnamon. Mix well to thoroughly distribute the psyllium.
4. Make a well in the center of the flour mixture and add the softened coconut oil, sugar, applesauce, almond milk and vanilla. Mix lightly to combine wet ingredients before stirring to combine with dry. The dough should be thick and moldable. If needed, sprinkle with extra flour to reach this consistency.
5. Cover and chill for 30 minutes, then gently roll into balls. Roll each ball in the cinnamon-sugar topping and arrange 1-inch apart on the baking sheet. Press lightly with your hand or the back of a spoon before baking to flatten slightly.
6. Bake for 12 minutes, or until slightly golden brown. Let cool for 10 minutes, then enjoy!

Nutrition Facts

Calories

93

Fat

7 g

Sat. Fat

4 g

Carbs

10 g

Fiber

1 g

Net carbs

9 g

Sugar

2 g

Protein

2 g

Sodium

41 mg

Cholesterol

0 mg

Gluten-free, vegan snickerdoodles 
Yield: Approximately 27 cookies

For rolling:

• 1 Teaspoon ORGANIC INDIA Ceylon Cinnamon

• 1 Tablespoon ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber (or more ground cinnamon)

• 3 Tablespoons monkfruit or coconut sugar

For cookies:

• 1 ½ Cups gluten-free flour blend 

• 1 ¼ Cups fine almond flour  

• 2 Tablespoons ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber (or regular psyllium)

• 1 Teaspoon baking powder

• ⅛ Teaspoon cream of tartar (optional for extra traditional tang)

• ¼ Teaspoon sea salt

• ½ Cup organic coconut oil, softened

• ¼ Cup unsweetened applesauce

• ¼ Cup unsweetened almond or other non-dairy milk

• ½  Cup coconut or monkfruit sugar

• ½ Teaspoon ORGANIC INDIA Ceylon Cinnamon, optional for extra spice

• 1 Teaspoon vanilla

 Preheat the oven to 350 F and line a baking sheet with silpat or parchment paper and set aside.

In a small bowl, mix 1 Tablespoon ORGANIC INDIA Ceylon Cinnamon with ¼ Cup monkfruit or coconut sugar. Set aside.

In a mixing bowl, whisk almond and gluten-free flours, ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber, baking powder, sea salt, and ORGANIC INDIA Ceylon Cinnamon, if using. Mix well to thoroughly distribute the psyllium.

Make a well in the center of the flour mixture and add the softened coconut oil, sugar, applesauce, almond milk and vanilla. Mix lightly to combine wet ingredients before stirring to combine with dry. The dough should be thick and moldable. If needed, sprinkle with extra flour to reach this consistency.

Cover and chill for 30 minutes, then gently roll into balls. Roll each ball in the cinnamon-sugar topping and arrange 1-inch apart on the baking sheet. Press lightly with your hand or the back of a spoon before baking to flatten slightly.

Bake for 12 minutes, or until slightly golden brown. Let cool for 10 minutes, then enjoy!