Butternut Squash Snickerdoodle Cookies (vegan, gluten free)
Nov 17, 2021 • Updated Jun 20, 2023
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These Butternut Squash Snickerdoodle Cookies are sweet, thick, and chewy treats made with oat and almond flour for a gluten-free dessert.
If you love cinnamon-spiced snickerdoodles, get ready to upgrade your favorite holiday cookie. This vegan and gluten free version gets sweetness from roasted butternut squash puree and maple syrup.
These cookies are soft, chewy and so tasty, everyone will be coming back for seconds at your holiday gathering.
Snickerdoodle Cookie Ingredients
Here’s what you need to make these soft and chewy butternut snickerdoodle cookies:
- Oat flour. This is one of my favorite gluten-free flour options for cookies. It adds a nutty flavor and a soft texture.
- Almond flour. For added richness and buttery flavor.
- Cashew butter. Choose a creamy variety.
- Maple syrup. You can also use agave or date syrup.
- Butternut squash puree. I recommend roasting your butternut for the best caramelized flavor.
- Cinnamon. For a warming spiced flavor.
- Vanilla. You can use powder or vanilla extract for the cookies.
- Baking soda
- Cream of tartar. This helps your cookies become soft and tender, and it’s a staple when it comes to snickerdoodles!
- Cane sugar. Use organic sugar to top your cookies to ensure they’re vegan.
Using Real Butternut Squash For Cookies
I recommend roasting your butternut squash for these cookies. But be sure to adjust the texture of the cookie dough accordingly. Some squash contains more moisture, so you may need to add more oat flour.
You can also substitute butternut squash for another sweet squash like honey nut or pumpkin/sweet potato even (spaghetti and acorn squash are not recommended, however!).
If you are short on time or don’t have access to whole squash, you can also used canned purée if you’re able to find it. Pumpkin purée or sweet potato purée will likely be much easier to find.
How to Make Butternut Snickerdoodles
This cookie dough is like any standard cookie dough recipe. You’ll mix the wet ingredients, including your butternut squash purée in one bowl, and the dry ingredients in another. Then combine everything into a uniform batter.
Before baking, coat the cookies in the cinnamon-sugar mixture so they have a delicious and sweet coating.
Storage Suggestions
Store leftover cookies in an airtight container at room temperature for up to three days.
Or freeze the fully cooled cookies for up to three months. Defrost the cookies on the counter for an hour or so before serving.
More Vegan and Gluten Free Cookie Recipes
- Cranberry Orange Cashew Butter Cookies (vegan, gluten free, grain free, oil free)
- Gingerbread Iced Oatmeal Cookies (vegan, gluten free, oil free)
- Kruidnoten: Dutch Spice Cookies (vegan, gluten free, refined sugar free, oil free)
If you make these vegan butternut squash snickerdoodle cookies, be sure to let me know what you think with a comment below!
Butternut Squash Snickerdoodle Cookies (vegan, gluten free)
Ingredients
- Cookie batter
- 1 cup gluten free oat flour
- 1/4 cup almond flour
- 3/4 cup creamy cashew butter
- 1/2 cup maple syrup*
- 1/2 cup butternut squash purée
- 2 –3 teaspoons ground cinnamon
- 1 teaspoon vanilla powder or extract
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- pinch of salt
- Sugar spice mix
- 3 tbsp organic cane sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350F degrees
- In a large bowl, whisk together cashew butter, maple syrup, squash puree and your vanilla extract or powder until smooth.
- Sift in cinnamon, baking powder, cream of tartar, salt and oat flour.
- Using a spatula, mix until well combined, the dough should pull apart from the sides of the bowl but still be quite moist. Next add in your remaining 1/4 cup almond flour and mix again until a dough forms.
- In a separate bowl, whisk together cane sugar and cinnamon. Roll your dough into golf ball sized balls, toss in your sugar spice mixture to coat and press down onto a lined baking sheet, leaving about an inch between each cookie (they will rise slightly in the oven).
- Bake for about 9 minutes, and remove from the oven to cool. They should be firm on top, and golden on the bottom, easy to remove from the tray. If they seem soft, don’t worry as they will harden more as they continue to cook while they cool. If you prefer a firmer cookie, bake for an additional 2-3 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
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