Chewy Gluten-Free Peanut Butter Snickerdoodles

By Rachel Conners @bakeritablog
These Chewy Gluten-Free Peanut Butter Snickerdoodles are a nutty twist on the classic cinnamon sugar-coated favorite! Made with almond flour and cassava flour, these cinnamon peanut butter cookies are perfect all year round. This is a no-chill cookie dough, and they're ready in under 30 minutes. They're also dairy-free and vegan-friendly.

I don't often make snickerdoodles, but when I do, it's almost always around the holidays. And when I make them...it's almost always this recipe for my favorite thick & chewy gluten-free vegan snickerdoodles. They are just SO good - chewy, loaded with cinnamon flavor, and always a hit.

P.S. check this out if you want more amazing gluten-free cookie recipes, or find all of my favorite gluten-free holiday cookies!

The recipe calls for cashew butter, and while contemplating making them this weekend, I considered it - a peanut butter snickerdoodle?? I always love peanut butter and cinnamon together, so it sounded like a match made in cookie heaven. Of course, I had to immediately make three batches until I had the perfect peanut butter snickerdoodle cookie to share with you. And here they are!

  • Thick and chewy
  • Just the right level of peanut butter flavor
  • Perfectly cinnamon-y
  • Just sweet enough, but not overwhelmingly so
  • No need to chill the dough!
  • Easy to make ahead and freeze

Want to add mix-ins?

I think these peanut butter snickerdoodle cookies are just perfect as-is, but you could absolutely jazz them up a little bit, whether it's for the holidays or just to add to a little extra something-something.

  • Add ½ chocolate chips to the dough
  • Add ½ chopped peanuts to the dough
  • Drizzle the cookies with white, milk, or dark chocolate
  • Dip half the cookies in chocolate of choice and garnish with chopped peanuts
  • Add very finely chopped peanuts to the sugar-rolling mixture

How to store peanut butter snickerdoodles

At room temperature: keep the peanut butter snickerdoodles in an airtight container at room temperature for up to five days.

In the refrigerator: store in an airtight container in the refrigerator for up to two weeks.

In the freezer: store in an airtight container with layers separated with parchment paper. Freeze for up to 6 months. To defrost, transfer to the refrigerator for a few hours or leave at room temperature for about an hour.

You can also freeze the cookie dough! After you've rolled the cookie dough balls in the sugar mixture, place a small baking sheet and freeze until firm. Once the cookies are firmed up, you can transfer to a freezer-safe bag or container. Label and store in the freezer for up to a year (at least). To bake, let the dough thaw for a few minutes enough that you can press the dough down slightly to help them spread, and bake as instructed. You may need to add a minute or two to the baking time if the balls are still pretty firm.

More chewy cookies you'll love

Chewy Gluten-Free Peanut Butter Snickerdoodles