Gluten-free, Vegan Snickerdoodles with Psyllium
Psyllium adds an extra gut-healthy fiber boost to these gluten-free, vegan snickerdoodles. Easy to make, they’re brimming with warm, cozy cinnamon flavor— without refined sugars, unhealthy fats, or preservatives!
So…how is everyone feeling about pandemic 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. But regardless of how the school year evolves—whether at home, in-person, online, we’ve got this. And, I’m hoping this bit of healthy homemade goodness, truly so delightful to make, share, and enjoy, will provide a little reassurance in the form of healthy cookie pick-me-ups. It doesn’t matter where learning happens— the loving care packed into a wholesome afternoon snack is ever guaranteed to bring a smile.
“Psyllium-amon” Spice
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.
Unflavored psyllium powder will work in the same quantities for these cookies—just up the cinnamon amount some, perhaps to 2 Teaspoons or a Tablespoon. You can also swap in whole husk psyllium for that fiber boost. And, if you’d prefer, you can eschew the psyllium altogether. These cookies aren’t dependent on it for binding, but leaving it out will alter the texture.
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 a tad more cake than cookie-like, as applesauce can sometimes do, but here I think it really works. Sweet, spicy, and healthy-considering-they’re-still-cookies—these treats are cinnamon love. Sending love your way, cookie-shaped, friends.
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Gluten-free, Vegan Snickerdoodles with Psyllium
Ingredients
- 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
- 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
- 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 Ceylon Cinnamon with ¼ Cup monkfruit sugar, date sugar, or coconut sugar. Set aside.
- 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.
- 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!
Nutrition Facts
Calories
93Fat
7 gSat. Fat
4 gCarbs
10 gFiber
1 gNet carbs
9 gSugar
2 gProtein
2 gSodium
41 mgCholesterol
0 mgGluten-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!