Brazil Nut Snickerdoodles - Vegan and Gluten Free. Brazil nuts provide a subtle rich flavour as well as selenium for a healthy thyroid. A small, sweet indulgence! #vegan #glutenfree #dairyfree #cookies #recipe

Brazil Nut Snickerdoodles


Gluten free, plant based cookies...hmmm - not the usual word combination on people's lips when talking about their favourite treat!

But check the sky for pigs because this recipe is actually delicious! 

These snickerdoodle cookies are gluten free, egg free and dairy free. They are made with brazil nuts which give them a subtle rich flavour as well as providing selenium - an antioxidant that keeps your thyroid healthy. 

Read more about the many health benefits Brazil nuts...

Now don't get me wrong...I'm certainly not suggesting you eat lots of cookies for a healthy thyroid - however if you are going to indulge and enjoy a small treat, why not have a heath benefit to go along with it?

The perfect cookie to pair with an afternoon Turmeric Latte



makes about 18 cookies

  • 1 Tbsp ground flax seeds
  • 1 cup brazil nuts
  • 1/2 cup vegan butter ( I use Earth Balance brand)
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 11/2 cups gluten free all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 Tbsp coconut sugar (for dusting)
  • 1 tsp cinnamon (for dusting)

Tips & Nutrition

The brazil nuts in these cookies add protein and selenium - a powerful antioxidant that helps keep your thyroid healthy. 

You can substitute the brazil nuts for walnuts or almonds if you prefer or simply have them on hand. 

If you want to use less sugar you can dust the cookies with cinnamon only.


Pre heat the oven to 350 and line a rimmed baking sheet with parchment paper. 

In a small, shallow bowl mix the ground flax seeds with 3 Tbsp of warm water, stir and set aside. The seeds will absorb the water to make a "flax egg".

Pulse the brazil nuts in a food processor or high speed blender until they are just ground - do not pulse for too long or they will become nut butter!

Cream together the vegan butter, coconut sugar and vanilla extract with a hand mixer until the mixture is very creamy. 

Mix in the flour, "flax egg" mixture, baking powder, 1/2 tsp of cinnamon and the blended brazil nuts. 

In a small bowl stir together 1 Tbsp of coconut sugar and 1 tsp of cinnamon to use for dusting the cookies. 

Use your hands to form the dough into 1" balls and place them on the lined cookie sheet. Lightly dust each cookie with the sugar cinnamon mix. Press each ball down using a fork to create a line pattern. 

Bake in the oven for 15 minutes and allow the cookies to cool for 10 minutes. 

What is your favourite sweet treat? I would love to hear from you in the comments below...


Add a Comment

We thought you might likeā€¦