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Healthier Persimmon Snickerdoodles (Vegan, Gluten-Free)

Soft, chewy, tangy cinnamon sugar cookies made healthier with oat flour and coconut sugar. Vegan, gluten-free, and just 8 ingredients!
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 8


Cinnamon Sugar Coating

  • 1 tbsp coconut sugar
  • ½ tsp cinnamon


  • Preheat oven to 375°F. Set aside a lined baking sheet for the cookies.
  • Mix together cinnamon/sugar coating in a shallow bowl and set aside.
  • Cream together coconut oil and sugar. Add persimmon puree and vanilla extract and gently combine.
  • In a separate bowl, mix together oat flour, cream of tartar, baking soda, and salt. Add to wet ingredients and mix until a cookie dough forms. Add a splash of plant milk if the batter is too dry.
  • Scoop cookie dough into balls (about 1 tbsp in size) and roll in cinnamon sugar mixture. Place on baking sheet and flatten slightly into discs.
  • Bake 10 minutes, until browned and firm around the edges. (The center will still be soft but will firm up as it cools.) Leave on the baking sheet for about 5 minutes, then transfer to a cooling rack. Let cookies cool completely before eating for best results.


*Use certified gluten-free oat flour if gluten is an issue for you.