These Snickers Cookies taste like a Twix bar and Snickers bar had a baby, but is secretly made better-for-you! With just 6 wholesome ingredients, these naturally sweetened cookies have a shortbread base, crunchy peanut butter caramel filling, and are topped with a chocolate coating. They’re vegan, gluten-free, and refined sugar-free, but so indulgent!
A spin off my Vegan Twix Cookies, these healthy Snickers Cookies are everything you could love plus some added salty crunch from peanuts!
Made with almond flour, maple syrup, coconut oil, and naturally sweetened ingredients, these cookies are a healthier treat that still feels indulgent. They’re perfect for satisfying your sweet tooth while staying true to your plant-based, gluten-free lifestyle.
Why You’ll Love These Snickers-Inspired Cookies
- Vegan & Gluten-Free & refined sugar-free
- Naturally sweetened with maple syrup
- Uses almond flour for a soft, chewy texture
- Loaded with peanuts, chocolate chips, and gooey caramel vibes!
- Easy to make in one bowl and only require 6 ingredients!
Recipe video – how to make snickers cookies
Vegan & gluten-free peanut butter cookies
These are a fun spin on classic vegan peanut butter cookies. Although there isn’t peanut butter in the shortbread base, they are PACKED with peanut flavor from the filling and chopped nuts! This is also a great option if you’re looking for gluten-free peanut butter cookies!
How to make snickers cookies
Full recipe is in the recipe card at the bottom of the post!
Ingredients
Here’s what you’ll need for these healthy Snickers cookies:
- Almond flour – for an almond-free option, tiger nut flour works great as a 1:1 sub!
- Maple syrup – honey also works, but they will have a slight honey flavor!
- Coconut oil, melted – you can also use avocado oil, melted butter, etc.
- Vanilla extract & sea salt
- Peanuts – can’t have peanuts? Use cashews!
- Peanut butter – feel free to swap in cashew butter!
- Chocolate chips
Instructions
- Step 1: Prep & preheat! Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: Make the dough. In a large mixing bowl, combine the cookie ingredients until well mixed. Roll the dough into balls and place on the cookie sheet. Slightly flatten the balls, then use a small measuring spoon or your thumbs to create a slight indent in the center of each one.
- Step 3: Bake! Bake for 8-10 minutes until lightly golden around the edges. Let them cool completely before adding the caramel filling.
- Step 4: Mix together the caramel filling, folding in the peanuts last. Add a little to the center of each cookie, then place the tray in the freezer for an hour or so until firm.
- Step 5: Melt the chocolate until smooth. Dip each cookie and return to the cookie sheet. Place in the freezer to firm up.
Storage Tips
Store cookies in an airtight container in the freezer for a couple months. I like to leave them out on the counter for 5 minutes or so before enjoying! I prefer them stored in the freezer than the fridge as the almond flour base will get softer and chewier when left in the fridge and they’re meant to be a firmer shortbread-like cookie!
Tips for the Best Vegan Gluten-Free Snickers Cookies
- Use blanched almond flour for the smoothest texture.
- Want more caramel flavor? Add a spoonful of date paste to the peanut butter filling!
- Don’t over-bake! Keep an eye on the cookies while they’re in the oven as they will burn quickly!
FAQ
- Can I substitute almond flour? For this recipe, almond flour is key for texture and moisture, however tiger nut flour works as a 1:1 sub!
- Are these cookies refined sugar-free? Yes! They’re sweetened naturally with maple syrup—no white sugar needed.
- Can I make these nut-free? Since Snickers are nut-based, this recipe may not be ideal for a nut-free version, but you could try sunflower seed butter and omit the peanuts if needed! Cashews and cashew butter also make a great peanut-free option!
More Vegan Gluten-Free Cookie Recipes
- Gluten-free Monster Cookies
- No-bake Samoa Cookies
- Homemade Tagalong cookies
- 3 Ingredient fudge stripe cookies
- Cinnamon Pecan sticky bun cookies
- Banana caramel cookies
- Frozen protein S’mores
Did you make this recipe? Leave a comment below and let me know how it turned out! Tag me in your creations on Instagram @danishealthyeats! x
6 Ingredient Snickers Cookies (vegan & gluten-free)
Ingredients
Cookies
- 1 cup almond flour
- 3 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract & sea salt
Peanut caramel filling
- 1/2 cup peanut butter
- 3 tbsp maple syrup
- 1 tbsp melted coconut oil
- 1/3 cup chopped peanuts (i used unroasted, salted)
- pinch sea salt
Chocolate coating
- 1 cup chocolate chips
- 2 tsp coconut oil (to help thin the chocolate)
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Mix together the dough ingredients and drop by spoonfuls onto a lined cookie sheet. Flatten them slightly with your palm. Then, using your thumb.
- Bake for 8-10 minutes, or until golden around the edges. Remove from the oven and allow to cool completely. I like to pop them in the freezer for a few.
- In the meantime, make the caramel by mixing the nut butter, coconut oil, & maple syrup together until creamy. Fold in the peanuts. If your nut butter is really runny, you may want to pop the filling in the fridge while the cookies cool to thicken it up a little.
- Once the cookies are cooled, add a little of the peanut filling to each. Place them in the freezer for an hour or so until it's firmed up.
- In a small bowl, melt the chocolate. Dip the cookies in the melted chocolate and place back on the cookie sheet.
- Place in the freezer to firm up. I like to store them in the freezer in an air-tight container and let them thaw for a few minutes before enjoying!
I was kind of shocked at how good these were for such simple ingredients! Will be making again!
Hi Abigail! this makes me so happy, thank you SO much for trying them!