There are some recipes that I have tried over and over (and over) since going gluten free. Baked treats that were too important to not get just right. One of those recipes…snickerdoodles. I can’t tell you how many batches I have made that just weren’t what I was going for. Some were too much like a biscuit, others had way to much oil, and some were too cakey. Blah. Where oh where was my dream snickerdoodle?
Hip-hip-hooray! I FINALLY have a gluten, egg, and dairy free snickerdoodle recipe that I’m in love with! Crispy on the outside from the sugar, chewy and soft in the center and the perfect thickness. Cinnamony-sugary perfection. Since these are one of the family favorites, it was totally worth all the trial and errors. I have a feeling my husband will be requesting many batches of snickerdoodles in the near future!
gluten free vegan snickerdoodles
- 2 cups and 2 tablespoons Sarah’s gluten free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/4 cups cane sugar
- 1/2 cup coconut oil, softened
- 1/4 cup So Delicious unsweetened coconut milk, room temperature
- 3 tablespoons pure maple syrup, room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons cane sugar
- 1 teaspoon cinnamon
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside. In large bowl of standing mixer, cream together 1 1/4 cups sugar and coconut oil, 1-2 minutes. Add coconut milk, maple syrup, and vanilla. Mix until blended. Add flour mixture and beat until combined.
In shallow dish, mix together 3 tablespoons sugar and cinnamon. Roll 2-tablespoon size scoops of cookie dough into balls. Roll in cinnamon-sugar mixture and place onto prepared baking sheet. Slightly flatten with fingers. Bake for 9-10 minutes. Do not over-bake (cookies will be soft to the touch). Place cookies on cooling rack to cool completely. Store in air-tight container.
Would this work with coconut flour instead of a flour blend?
I've done some baking with coconut flour and it tends to have a dry, crumbly texture when used on its own. I have had the best results when mixing it with another flour, such as brown rice flour, but I'd recommend using the flour blend that the recipe calls for if at all possible.
Can you do a recipe for the perfect vegan, gluten free birthday cake?
I'm not gluten-free, just vegan. If using regular flour, would I still use 2 cups and 2 tablespoons, or is the consistency different than your gluten free flour blend?
I was wondering the same thing as above. If I use ap flour, would I use the same amount?Thanks!
Do you ever make cookie dough into balls and freeze it? So you can pull some out to bake whenever? I'm contemplating an attempt, but wondering if gf/vegan cookies would do something weird…
For the flour blend, could I use Bob's gluten free flour mix instead?
I made these today and they spread out and covered the entire pan. Any suggestions to keep them like cookies and not pancakes?
Do you use your white rice flour blend for these? Or just the regular (sorghum) one? I've made and loved them, but I can't remember which I used. 🙂
I tried out this recipe and followed it exact and they spread out and covered the entire pan ):
Oh no! I’m so sorry that happened to you. If the dough seems thin, try refrigerating for about 30 minutes.
thats whats weird ! the dough was PERFECT consistancy and i did also refrigerate the dough just because i always do for cookie dough recipes. i wonder what went wrong !
Mine just did the same thing. Did you ever figure out what went wrong?
I made these last night, using Sarah’s flour blend, and they are some of the best gf/egg free cookies I’ve made. The kids loved them.
Sarah, I’ve been wondering, when you measure your flour do you use the old dip-level-pour method, or do you spoon the flour into your measuring cup? I think it makes a difference, and I’d like to do it your way with your recipes. Thanks!
Thank you! I usually scoop from my flour container.
These cookies were amazing!! I’ve tried many of your other recipes and they have all been so yummy. Thanks for making desserts possible for people on a gluten free and vegan diet!! 🙂
My husband who has many food allergies said these are the best cookies he has ever tasted!! I will be making more soon.
I love traditional Snickerdoodles and I added 1/2 tsp of cream of tartar to your recipe. I’m not sure if this adds to the flavor, but I know most good Snickerdoodles have cream of tartar. Did you try it with cream of tartar? Just wondered. I love your recipes and use them all the time.
Oh I’m so glad to hear! I’ve never tried adding the cream of tartar, but I will give it a try next time 🙂
I make small balls and flatten them with a fork