Gluten Free Snickerdoodle Cookies (Dairy Free & Grain Free)

These gluten free snickerdoodle cookies are ultra chewy and soft with the perfect crisp on the cinnamon sugar coating! These pillowy pieces of heaven are just like the classic snickerdoodle but made healthier with a little less sugar, grain-free flours and coconut oil that brings the best flavor. This cookie recipe is also so easy to prepare and can easily be made the day before baking (as they need a few hours to chill in the fridge). Snickerdoodles have always been a favorite cookie of mine and these are no different so I hope you enjoy them!

Gluten Free Snickerdoodle Cookies

This snickerdoodle cookie recipe is not only perfect and delicious! It’s also gluten free, grain free, dairy free and soy free.

More Gluten Free Cookie Recipes

Snickerdoodles are a must have cookie recipe, but you can never do with just one! So here are some more amazing cookie recipes that are also gluten free. Feel free to check them out!

1. Chewy Chocolate Chip Cookies (Grain Free + Dairy Free).
2. Double Chocolate Cookies (Grain Free + Dairy Free).
3. Chocolate Chip Oatmeal Cookies (Gluten Free + Dairy Free).

Gluten Free Snickerdoodle Cookies Ingredients:

Wet Ingredients:

Eggs: Of course, these are used as a binder in the cookies. I haven’t tried using flax eggs or another vegan substitute so, let me know how it goes if you try them.

Coconut oil: This is the oil we use in this recipe but butter or vegan butter should work similarly, if you want to use one of them instead.

Organic light brown sugar or coconut sugar: You can use either of these sugars in this recipe but, using coconut sugar will give you a darker cookie than light brown sugar.

Organic cane sugar: I prefer to get organic sugar when I can but, any cane sugar will work in this recipe.

Vanilla extract: A little bit of vanilla extract goes such a long way in a simple cookie in terms of flavor!

Dry Ingredients:

Almond flour: Make sure to use blanched almond flour and not almond meal as it will create a different texture in your cookies.

Coconut flour: This grain-free flour absorbs a lot more moisture than another flour would so, though the amount looks small in the recipe, it is correct. Allowing the dough to chill for a few hours is an important step so, this flour has the time to take in enough liquid.

Tapioca starch: This is a starch that works to help bind where gluten would in a typical cookie recipe. Using a mixture of these grain-free flours helps to bring a better texture than using only one grain-free flour.

Baking soda: The leavening agent in these cookies.

Cream of tarter: This ingredient acts as an acid and works with the baking soda in these cookies to bring a fluffy, chewy texture.

Sea salt: This brings out some of the other flavors in the cookies but, you can adjust according to your preference.

Cinnamon: This is used for the cinnamon & sugar coating on these snickerdoodles.

Snickerdoodle Recipe Tips and Instructions:

1. Start by adding all the wet ingredients, beside the vanilla extract, to a mixing bowl and beat with an electric beater. You can also use a standing mixer to do this.
2. Add in vanilla and beat a second time. To a separate bowl, stir dry ingredients to break up clumps then, transfer dry ingredients to the wet ingredients. Stir until just combined.
3. Cover the bowl of cookie dough and place in the fridge to chill for 3 hours AT LEAST. Especially when baking grain-free and gluten-free, giving the dough time to chill will allow time for the flour to absorb the moisture in the dough. It will also bring more height to your cookie and give a better texture.
4. When it’s time to bake your cookies, take the bowl of dough out of the fridge so it has a few minutes to warm up a little bit (in the fridge the coconut oil will become solid). While your dough is warming up, preheat your oven and line a couple baking sheets with parchment paper. Then, you’ll combine the cinnamon and sugar coating in a bowl. Take rounded tablespoons of dough and shape into a ball by rolling it in the palms of your hands. After you have a ball, roll that in the cinnamon and sugar until it’s completely covered before placing on your baking sheet. Place 6 cookies on each sheet and flatten with your hand. These cookies do grow and spread a bit so make sure to give some space in between even though you flatten them a bit.
5. Bake each sheet of cookies separately for 10-14 minutes.

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Gluten Free Snickerdoodle Cookies Recipe

Keyword: gluten free snickerdoodle cookies

Author: Adrianne from Bananasaboutlife.com

Yield: 10-12 cookies

Ingredients:

Wet Ingredients:

• 2 large eggs
• 1/3 cup coconut oil (solid at room temperature)
• 1/4 cup organic light brown sugar (or sub coconut sugar but the color will turn darker)
• 1/2 cup organic cane sugar
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup blanched almond flour
• 1/2 cup coconut flour
• 1 Tablespoon tapioca starch
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tarter
• 1/8 teaspoon sea salt

Cinnamon & Sugar Coating:

• 3 Tablespoons organic cane sugar
• 1 teaspoon cinnamon

Instructions:

1. Start by adding eggs, coconut oil, brown sugar and cane sugar to a large mixing bowl. Use an electric beater to beat until combined and a little bit fluffy then, add in your vanilla extract and beat again to incorporate.
2. In a separate smaller bowl, stir all of the dry ingredients to break up any clumps. Transfer the combined dry ingredients to the bowl of wet ingredients and stir until just mixed.
3. Cover the bowl of cookie dough (I like to use a plate instead of plastic wrap). Now, place the bowl in the fridge to chill for at least 3 hours or overnight (don’t skip this step as it’s very important for the flours to absorb the moisture).
4. When you’re ready to bake your snickerdoodle cookies, take the cookie dough out of the fridge to warm up for a couple minutes. Preheat oven to 350 degrees and line two baking trays with parchment paper.
5. In a bowl, combine the 3 tablespoons of cane sugar with 1 teaspoon cinnamon.
6. Take a rounded tablespoon of your cookie dough and roll it into a ball with your hands. Then, roll the ball around in the cinnamon and sugar until fully coated. Place on your baking sheet and repeat this process for each cookie. Add 6 cookies to each baking sheet as they’ll spread quite a bit and gently flatten each one slightly with the palm of your hand.
7. Bake each tray separately for 10-14 minutes or until the cookies are done to your liking.

More Gluten and Dairy Free Desserts

Of course, you can never have too many dessert recipes, especially when trying out gluten and dairy free options! If you’d like to see some more gluten free and dairy free treats, feel free to check out these ones.

1. Strawberry Pie Bars (Grain Free + Vegan).
2. Healthy Oatmeal Fudge Bars (Gluten Free + Vegan).
3. Vegan Gluten Free Cookies Stuffed with Homemade Nutella.

Please Leave a Comment

This post is a full recipe for gluten free snickerdoodle cookies that are also grain free and dairy free! I hope you enjoy this dessert recipe and if you make these cookies then please, leave a comment below letting me know how you like them. I’d love to hear from you and take any future recipe ideas as well if you have them! Thanks for visiting my blog today and hope the rest of your day is AMAZING!