With the rich flavours of peanut butter and coconut, these vegan and gluten-free snickerdoodles are a sweet treat to enjoy any time of day.

May 20, 2026

Peanut Butter & Coconut Snickerdoodles

Name: Peanut Butter & Coconut Snickerdoodles
Prep time: 15 min
Total time: 30 min
Yield: 28
Ingredients: 4 tsp (20 mL) ground chia seeds; 2 tbsp (30 mL) water; 1 1/2 cups (375 mL) almond flour; 1/3 cup (75 mL) coconut flour; 1/2 tsp (2 mL) baking soda; 1/2 tsp (2 mL) cream of tartar; 1/2 tsp (2 mL) gluten-free baking powder; 1/2 cup (125 mL) Earth Balance® Creamy Coconut Peanut Butter Spread, at room temperature; 1/2 cup (125 mL) Earth Balance® Soy Free Buttery Sticks; 1 1/4 cups (300 mL) coconut sugar, divided; 2 tsp (10 mL) vanilla extract; 1/2 cup (125 mL) shredded unsweetened coconut; 1 tbsp (15 mL) ground cinnamon

15

Prep Time Minutes
30
Total Time Minutes
13
Number of Ingredients
28
Servings

Tags:

Dessert,
Under 45 min,
Vegan

Ingredients

4 tsp (20 mL) ground chia seeds
2 tbsp (30 mL) water
1 1/2 cups (375 mL) almond flour
1/3 cup (75 mL) coconut flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) cream of tartar
1/2 tsp (2 mL) gluten-free baking powder
1/2 cup (125 mL) Earth Balance® Creamy Coconut Peanut Butter Spread, at room temperature
1/2 cup (125 mL) Earth Balance® Soy Free Buttery Sticks
1 1/4 cups (300 mL) coconut sugar, divided
2 tsp (10 mL) vanilla extract
1/2 cup (125 mL) shredded unsweetened coconut
1 tbsp (15 mL) ground cinnamon

Directions

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Step one

Stir together ground chia seeds and water; let stand for 10 to 12 minutes or until most of the water is absorbed. Set aside.
Step two

Whisk together almond flour, coconut flour, baking soda, cream of tartar and baking powder; set aside.
Step three

Using electric mixer, beat together Earth Balance® Creamy Coconut Peanut Butter Spread, Earth Balance® Soy Free Buttery Sticks, 1 cup (250 mL) coconut sugar and vanilla. Beat in chia mixture.
Step four

Stir in flour mixture; stir in shredded coconut. Cover and refrigerate for 1 hour.
Step five

Preheat oven to 350°F (180°C). Stir remaining coconut sugar with cinnamon. Roll dough into 1-inch (2.5 cm) balls; roll in cinnamon sugar. Place on parchment paper–lined baking sheets, about 2 inches apart. Bake one sheet at a time for 12 to 15 minutes or until surface of cookie appears dry but centres are still soft.
Step six

Let cool completely in pan on rack. Store in airtight container for up to 3 days.