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Gluten-Free Snickerdoodles (Vegan, Allergy-Free)

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These soft and chewy Gluten-Free Snickerdoodles are unbelievably easy, vegan, dairy-free, and allergy-free! The best classic snickerdoodle cookies with a tender buttery bite, loaded with cinnamon, sweetness, and a subtle tang! The holiday and Christmas season isn't complete without baking a batch of this simple perfected snickerdoodle recipe!

Ingredients

Scale

Cinnamon Sugar Coating:

 

Instructions

  1. In a large mixing bowl, whisk together the gluten-free flour, baking soda, cream of tartar, salt, and cinnamon.
  2. In a small bowl, melt the vegan butter before mixing in the granulated sugar, applesauce, and vanilla, to melt it all together.
  3. Add the hot wet mixture to the bowl of flour and mix well to combine.
  4. Place the cookie dough in the freezer for 10-15 minutes while you preheat the oven to 350ยฐF.
  5. Mix together the coating of cinnamon and sugar together on a plate and line one to two baking sheets with parchment paperย orย Silpats.
  6. Once the cookie dough is firm but still soft, use a cookie scoop or tablespoon to scoop out 1 tablespoon-sized balls of dough and roll them smoothly in your hands before rolling the balls in the cinnamon sugar coating.
  7. ย Place the coated balls of dough on the baking sheet about 1 to 2 inches apart and press down slightly to smooth the tops of the cookies.
  8. Bake the cookies in the oven for about 8-10 minutes, just until the edges are slightly golden brown but the center is still soft and slightly underbaked.
  9. Remove the cookies from the oven and allow them to cool for a few minutes on the baking sheets before gently transferring them to a wire rack.

Notes

  • If you don't chill the dough, do not flatten the cookies when placing them on the baking sheet.
  • Storage: Once the cookies have cooled completely on a wire rack, you can store leftovers in an airtight container for 5-7 days. You can store the cookies in the fridge for up to 10 days.
  • Make-Ahead: You can prep your cookie dough ahead of time and chill it in the fridge for up to 3 days. Take it out for a few minutes before rolling it in the cinnamon sugar and baking as instructed. You can also freeze cookie dough balls on a baking sheet until solid before storing them in a container for up to 3 months. When you are ready to bake, allow the dough to thaw at room temperature for 20-30 minutes before rolling them in the cinnamon sugar and baking. If you freeze them with the cinnamon sugar coating, bake the cookies directly from frozen, adding 2-3 extra minutes of baking time.
  • Freezing: You can freeze baked snickerdoodle cookies after they have cooled to room temperature you can freeze them in an airtight container or storage bag with a piece of wax or parchment paper in between layers of cookies. Thaw at room temperature before serving or pop them in the toaster oven at 250ยฐF or microwave to make them ooey gooey again!

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