Salted Peanut Butter Snickerdoodles

Recipe by Kelsey Russell-Murray






Serves 20

These salted peanut butter snickerdoodles are utterly foolproof, and come together in less than 20 minutes. These vegan and gluten-free cookies are a great option for a healthier, lower-sugar dessert that still satisfies your sweet cravings. Salty, a little bit sweet, and perfectly chewy, these cookies make the perfect afternoon treat! These snickerdoodles are made with almond flour, which gives them the perfect nutty flavour and chewy texture. Almond flour is lower in carbohydrates and higher in fibre and protein than wheat flour, making these cookies a better option for those with diabetes, PCOS and a wide variety of other health conditions.


  1. 1

    Preheat the oven to 350° Fahrenheit. Line a baking sheet with parchment paper.

  2. 2

    Add wet ingredients (peanut butter, maple syrup and vanilla) to a large mixing bowl. Whisk to combine.

  3. 3

    Add in the dry ingredients (almond flour, arrowroot powder, cinnamon, baking powder, and salt) and mix until well combined. The dough should be crumbly but moist enough to form into balls.

  4. 4

    Divide cookies by rolling roughly a heaping tablespoon of dough at a time into a ball and placing onto the baking sheet, leaving space between. Gently press the balls into 1/2–inch thickness using a fork or your hands.

  5. 5

    Bake for 8-10 minutes, until cookies are slightly browned. Leave the cookies on the baking sheet to cool. Sprinkle with a pinch of flaky sea salt if you desire!

  6. 6

    Substitutions: Substitute an alternate nut butter of your choice – almond butter, cashew butter or sunflower butter.

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.

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