Description
Delicious gluten-free Snickerdoodle cookies that are soft, chewy, and coated in cinnamon sugar, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup coconut oil or vegan butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup almond milk (or any plant-based milk)
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon (for coating)
- 1/4 cup sugar (for coating)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a baking sheet lined with parchment paper.
- Mix the gluten-free flour, baking soda, cream of tartar, and salt in a large bowl.
- Cream the softened coconut oil and sugars until smooth in another bowl.
- Add the almond milk and vanilla extract, mixing until well incorporated.
- Combine the dry ingredients into the wet mixture until a soft dough forms.
- Prepare the cinnamon and sugar mixture in a small bowl.
- Form small balls of dough and coat each in the cinnamon-sugar mixture.
- Arrange the coated balls on the baking sheet, leaving space between them.
- Bake for 10-12 minutes, until edges are golden and centers are soft.
- Cool slightly on the baking sheet before transferring to a wire rack.
Notes
Dough can be refrigerated for up to 72 hours before baking. For an air fryer version, cook at 320°F for 6-8 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg
Keywords: gluten-free, snickerdoodles, cookies, vegan, dessert