Gluten-Free, Vegan Cinnamon Snickerdoodles


1 3/4 cup sweet white rice flour (make sure you get sweet white rice flour, not regular white rice flour; it makes a big difference!)

2/3 cup. potato starch

1/3 cup sorghum flour

2 tsp. xanthan gum

2 tsp. cream of tartar

1 tsp. baking soda

1 tsp. cinnamon (or more if you like your cookies with a strong cinnamon flavor)

1/4 tsp. salt

1 cup Earth Balance

1 cup agave nectar or maple syrup (I prefer maple syrup but I've made it with both and they're delicious either way)

2 Tbsp. flax seed meal

2 Tbsp. coconut milk

1 Tbsp. water


  1. Whisk the dry ingredients together in a large bowl.
  2. In a separate bowl, mix the flax seed meal, coconut milk, and water. Let it sit a couple of minutes.
  3. Mix the agave nectar and Earth Balance in with the flax seed meal until smooth.
  4. Stir the flour mix in with the liquid mix completely.
  5. Chill dough in fridge for an hour.
  6. Preheat oven to 400 degrees.
  7. Form the dough into balls with your hands, and place on a greased cookie sheet. Don't flatten the balls, as they will spread while they bake.
  8. Bake for 8-10 minutes, until the edges just barely begin to brown.

Makes about 2 dozen cookies.

Find the original recipe at The Daily Dietribe.