Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Snickerdoodle Cookies (Gluten, Soy, & Nut Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I just had to have an allergy friendly snickerdoodle recipe. These cookies are my dads favorite and a top second for me (chocolate chip always wins out). This recipe will make about 24 (3inch) cookies. Takes about 5 mins prep, 2 hour chill time, 10 mins cook time.

  • Total Time: 2 hours 15 minutes
  • Yield: 24 1x

Ingredients

Scale
  1. 1 cup vegan soy free butter, softened
  2. 1 1/2 cups granulated sugar
  3. 1 tsp vanilla extract
  4. 4 TB water + 1 TB baking powder + 2 tsp olive oil, mixed together *See notes
  5. 2 3/4 cups all-purpose gf glour
  6. 2 tsp cream of tartar
  7. 1 tsp baking soda
  8. 1/2 tsp salt
  9. Cinnamon Sugar Coating
  10. 1/3 cup granulated sugar
  11. 2 TB cinnamon

Instructions

  1. In a kitchen aid or large bowl, mix the butter, sugar, and vanilla together, till whipped.
  2. Stir in the water/baking powder/oil mixture till thoroughly combined.
  3. Mix the dry ingredients in a separate bowl, then slowly combine into the wet ingredients, till cookie dough is scoop-able, but still a bit runny.
  4. Seran wrap your dough and let it chill in fridge for at least 2 hours, or till dough is firm and holds shape. *See notes.
  5. Preheat oven to 350.
  6. Line 4 baking sheets with parchment and scoop out 1 TB of dough into balls. Roll each of the dough balls in the cinnamon sugar coating two times, then place them 1.5-2 inches apart on the baking sheets.
  7. Let dough balls come to room temperature for 10-15 mins. **See notes
  8. Bake the cookies 10-12 mins or till the edges are lightly golden brown. If you want a crunchier, firmer, and less soft cookie, I definitely recommend baking for the full 12 mins.
  9. Cool in pan for 10 mins and then transfer to wire rack to finish cooling.

Notes

*The water/baking powder/oil mixture perfectly mimics the texture of 2 eggs in this recipe. I do not recommend any other egg substitutes in this particular recipe as it will significantly change the cookies texture & flavor.

**I know you want to just bake your mixture right away, but don’t do it! Gluten free flours absorb liquid less quickly, thus resting your cookie dough is vital in helping all the ingredients to blend together. The result of resting your dough is that your cookies will not have a dry and gritty texture.

***Also, to make sure your cookies spread out, it’s very important to let your dough come back to room temperature before baking.

  • Author: Nikki
  • Prep Time: 5
  • Chill Time: 2 hours
  • Cook Time: 10

Find it online: https://theallergyfriendlykitchen.com/all-recipes/vegan-snickerdoodle-cookies-gluten-soy-nut-free/