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4.91 from 10 votes

Gluten and Diary Free Snickerdoodles

These delicious cookies taste better than the original. 
Course Dessert
Cuisine German
Keyword gluten free dairy free snickerdoodles, gluten free snickerdoodles
Prep Time 15 minutes
Cook Time 14 minutes
Chill Dough 20 minutes
Total Time 29 minutes
Servings 30 Cookies
Calories 139kcal

Ingredients

  • 1 Cup Vegan Butter
  • 1 Cup Sugar
  • ½ Cup Light Brown Sugar
  • 2 Eggs
  • 2 3/4 Cups Gluten Free All Purpose Flour I used Better Batter Original
  • 1 1/2 tsp. Cream of Tartar
  • ½ tsp. Baking Soda
  • 1/4 tsp of Salt

Topping:

  • 1/2 Cup Sugar
  • 3 tsp. Cinnamon

Instructions

  • In a stand mixer add the butter, eggs (or aquafaba), and sugars. Mix on low speed for about 30 seconds, increase to med/low and blend for about a minutes. Do not over beat the mixture.
  • Add all of the dry ingredients and blend on low for 30 seconds, increase the speed to med/low and blend for 1-2 minutes, scraping the sides of the bowl half way through.
  • Refrigerate the dough for at least 30 minutes. Overnight is even better. Cold dough performs better.
  • Preheat the oven to 350 degrees F.
  • In a bowl add the cinnamon and sugar and stir well. Scoop he dough with a cookie scooper and plop the dough ball into the cinnamon sugar mixture. Roll the dough ball around to make it smooth and cover completely with cinnamon sugar. Place the dough a baking sheet lined with parchment paper and space them at least 2 inches apart.
  • Bake for 9-12 minutes. I found 10 minutes was perfect for mine. Allow to cool for about 20 minutes and serve!

Nutrition

Calories: 139kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 77mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 305IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg