Beautifully soft gluten free snickerdoodles with a classic taste that are dairy-free, vegan, and made with an almond flour blend and cinnamon sugar coating. This buttery soft texture and sweet cinnamon sugar cookie flavor simply melts in your mouth!
Be sure this holiday to also try our vegan gluten free sugar cookies (great for cutouts), healthy vegan beet sugar cookies, healthy Christmas sugar cookies (colored with spinach), Christmas crinkle cookies, almond flour cookies and these fluffy gluten free chocolate chip cookies!
Why these gluten-free snickerdoodles are so great
These gluten free snickerdoodles are moist, soft and chewy! Almond flour mixed with gluten-free flour blend makes each cookie the perfect fluffiness and adds just the right amount of natural oils. The outcome is a just like a buttery classic snickerdoodle!
It’s a vegan, dairy-free and healthier cookie without using processed sugars! Get ready to enjoy these cookies all year long! We use vegan ingredients that still lend a butter flavor with a perfect exterior sweet cinnamon sugar taste.
Tips for making gluten-free vegan snickerdoodles
In most vegan gluten-free cookies I like to add a little bit of apple sauce. It is my secret ingredient that gives vegan baked goods lots of moisture and provides gluten-free baked goods with a satisfying texture without the use of eggs.
Scooping the cookie dough:
Use a cookie scooper to scoop out the dough. This helps to achieve evenly sized cookie dough which makes the cookies to bake evenly.
Flattening the cookie:
These cookies will not flatten on their own during baking due to different ingredients (butter and sugar) that traditional snickerdoodles are made with. So first roll the dough into balls and tossing it in the cinnamon and sugar mixture. Then use the bottom of a cup to press down the dough to flatten them out before baking. Don’t worry, they still get a soft chewy center!
Using cream of tartar in snickerdoodles
What does cream of tartar do in snickerdoodles? Classic snickerdoodles use cream of tartar as an ingredient which helps to bind egg. It also helps to activate baking soda and create tange and chew to snickerdoodle cookies. This process converts them from a buttery sugar cookie to a snickerdoodle cookie.
Tips on gluten-free flour substitutes
I do not recommend substituting a gluten-free flour such as almond flour or using tapioca flour or potato starch in place of a gluten-free flour mix in these cookies. Tapioca flour is fluffier and potato starch is thicker similar to arrowroot flour so any alterations will change the consistency.
What makes snickerdoodle cookies unique
Snickerdoodles are unique cookies thanks to their cinnamon sugar coating and crinkled look. The cookie is made with butter, oil, sugar, and flour and are then are formed into balls and rolled in cinnamon and sugar. When they bake, they form cracks in them giving them a look of crinkles. Those crinkles and the cinnamon sugar coating are what makes a snickerdoodle what it is!
Gluten-Free Snickerdoodles: Frequently Asked Questions
What is the difference between snickerdoodle cookies and cinnamon sugar cookies?
Snickerdoodle and cinnamon sugar cookies are typically made with almost the same ingredients. The difference between them is that snickerdoodles are rolled in cinnamon sugar which gives it a cracked appearance. Cinnamon sugar cookies have cinnamon mixed inside the cookie dough before baking.
Can I skip cream of tartar in snickerdoodles?
Yes you can skip the cream of tartar in snickerdoodles by substituting the cream of tartar and baking soda for 2 teaspoons total of just baking soda. This will lend that slight tang to the cookie.
Gluten holds moisture in baked goods and since these gluten-free snickerdoodles have no gluten they can dry out within a couple of days. For the best cookies, store them in an airtight container and consumed within 3 days.
If you have any other questions on your cookie baking journey, please do not hesitate to leave a comment below! Happy baking friend!
Favorite gluten-free cookie recipes
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