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Gluten and Dairy Free Snickerdoodle Cookies

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What is your favorite classic cookie flavor? Are you team chocolate chip, do you love the warm spices? Gluten and Dairy Free Snickerdoodle Cookies combines the classic flavors of the nostalgic favorite with a new ingredient that takes it over the top.

There is something about this time of year that that has families coming together in the kitchen and having fun baking. Whether you’re looking to add another cookie to your annual Christmas cookie exchange or a recipe the entire family can enjoy, this is sure to become a new favorite.

Ingredients

Warm aromatic cinnamon and the sweet kiss of vanilla sugar make these Gluten and Dairy Free Snickerdoodle Cookies a winner. These are just great for being Gluten Free, they’re so irresistibly delicious everyone will be reaching for another.

  • Gluten Free Flour – Bob’s Red Mill 1 to 1 Baking Flour is my go-to flour for both savory and sweet recipes. It makes it easy to measure for recipes that aren’t written as Gluten Free without having to add any additional ingredients.
  • Salt – Enhances all of the flavors of the ingredients.
  • Cinnamon – Infuses warmth into every bite of the cookie dough and is also used to roll the cookies in.
  • Cream of Tartar
  • Baking Soda
  • Javamelts Vanilla Sugar This sugar is made with 100% pure cane sugar. It’s made with natural flavors and is equally as delicious in your coffee as it is baking.
  • Eggs –
  • Dairy Free Butter – Not only adds richness to the cookies but also gives them a soft texture.
  • Vanilla Extract – The higher the quality the vanilla, the more pronounced the flavor.

How to Make Gluten Free Snickerdoodle Cookies

Skip the bag or box of cookie mix. With just a few simple ingredients and easy steps, these cookies come together with ease.

Time needed: 45 minutes

Vanilla sugar and cinnamon make these a homey and classic sweet treat.

  1. Pregame

    Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.

  2. Cream

    Add your butter and sugar to a mixing bowl and mix on high for 3 minutes until light and fluffy.

  3. Mix

    Add in the eggs and vanilla and mix. Add the dry ingredients and mix until just combined.

  4. Scoop

    Use an ice cream scoop to portion out equal sized cookies.

  5. Roll

    Mix together the cinnamon and vanilla sugar mixture. Roll the cookie dough in it and divide between the two cookie sheets.

  6. Bake

    Bake the cookies for 11-14 minutes. 11 minutes will give you a softer cookie while 14 minutes will give you a little more chew.

  7. Cool

    It might be hard but allow the cookies to cool completely before serving. Enjoy!

Variations

This recipe is completely Dairy Free. However, you can use regular dairy butter in this recipe.

Substitutions

The Javamelts Vanilla Sugar takes these cookies over the top. However, you can make the same recipe with regular sugar.

Storage for Gluten and Dairy Free Snickerdoodle Cookies

These cookies are a great make ahead. They will keep for up to a week in an airtight container at room temperature. You can also freeze the unbaked dough for up to three months.

Gluten Free Flours

My go to for baking is Bob’s Red Mill 1:1. It is a blend of several different gluten free ingredients and I find it just works consistently well for what I need. I could blend flour myself but I choose to spend my time other ways and the 1:1 is a really good product.

Oat Flour can give you a chewier, more moist product. It can lend a nice sweet flavor to baked foods and is a flour I tend to mix with others if I want a lighter or fluffy result. I am always very careful to buy organic gluten free oats because they can be sprayed with nasty stuff and be processed in a way that they are no longer gluten free.

Almond Flour has a nice nutty flavor but can tend to dry out what you are preparing. I like to balance it with an extra egg if I am adding it to meatloaf for example and add banana or egg if it is in a sweet treat. Your end product could be a bit denser if you are using straight almond flour as well. I do like using almond flour as bread crumbs or a crunchy topping on savory dishes. 

Arrowroot  is my normal choice for a thickener in sauce or gravy. It is great for things you want a good crunch on that would normally be dredged in flour. Arrowroot can also be used to temper other gluten free flours for sweets and baked goods.

Brown Rice Flour can also be used in combination with other gluten free flours for baked goods. I like to use it when making a roux and brown rice noodles are a favorite.

More Gluten Free Flours

Amaranth is another gluten free flour that works well when blended. It has a nice nutty flavor that makes it good for crusts, tortillas and breads.

Coconut Flour has a bit of a sweet coconut flavor. It tends to absorb liquid so you will need to adjust your recipe but it does give a nice light texture.

Corn Flour is a great thickener, makes delicious tortillas and one of my favorites, corn bread. Just make sure the corn flour you are buying was proceed in a gluten free environment and from a clean source.

Cassava Flour is the most similar to white or all purpose flour but can be expensive if you are using it often and is high in carbohydrates.

Tapioca is a great thickener as well for soups, pies and sauces and works well when combined with other flours.

Chickpea or garbanzo is used often in Indian and Middle Eastern cuisine… Think hummus, falafel, flatbreads. It has lots of healthy benefits and a mild nutty flavor. You can also use the water from the beans, called aquafaba, as an egg replacer or instead of cream for whipped cream. Crazy, I know, but it works so stop dumping it down the drain. 

Gluten Free Grains

The gluten free grains we grab for most often are…

Quinoa- easy to make and flavor and is high in fiber and protein. It is actually one of the plant proteins that is a complete protein. 

Oats are also good for fiber and a bit of protein but make sure they are clean and gluten free.

Buckwheat actually has no wheat in it but does have fiber, protein and trace minerals. I love buckwheat noodles. I also add them to salads and soups for texture and a bit of “chew”.

Top Tip for Gluten and Dairy Free Snickerdoodle Cookies

Just like you don’t want to over work regular flour the same holds true with Gluten Free flour. Make sure that your Dairy Free butter is at room temperature, so everything comes together smoothly and with ease.

Gluten and Dairy Free Snickerdoodle Cookies

Vanilla sugar takes these classic cookies over the top complimenting the warmth of cinnamon in every bite.
Print Pin Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 14 minutes
Cooling Time: 8 minutes
Servings: 12

Ingredients

Snickerdoodle Cookies

  • 2 1/2 cups Gluten Free 1.1 flour
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 2 tsp cream of tartar
  • 1 1/4 tsp baking soda
  • 1 1/3 cups Javamelts Vanilla Sugar
  • 2 eggs
  • 1 cup Dairy Free butter, room temperature
  • 1 1/2 tsp vanilla extract

Topping

Instructions

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  • Add the room temperature butter and vanilla sugar to a mixing bowl and mix on high for 3 minutes until light and fluffy.
  • Add in the eggs and vanilla and mix.
  • Add in all of the dry ingredients and mix until just combined.
  • Use a scoop to portion out equal sized cookies.
  • Mix together the ingredients for the topping.
  • Roll each cookie in the topping mixture and place onto the prepared baking sheets.
  • Bake the cookies for 11 to 14 minutes.
  • Allow to cool for 10 minutes before serving.
  • Enjoy!
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