These Snickerdoodle Cookies are a healthier version of the classic but taste just as good, if not better! They are gluten-free, dairy-free, and made with simple ingredients.
To be honest, I probably made this recipe over 15 times trying to get these cookies absolutely PERFECT for you! First they were too cakey, then they were too crunchy, then they were too cakey again… the list goes on and on. I wanted them to be nice and soft on the inside, slightly crispy on the outside, and have just the right amount of that delicious and warming cinnamon sugar flavor!
I can offically say those 15 retests (give or take…probably give) were 100% worth it because I finally nailed THEE perfect gluten-free and dairy-free Snickerdoodle Cookies— I hope you love them!
Here’s what you need to make these Snickerdoodle Cookies:
- coconut oil— don’t worry, you cannot taste coconut in these 🙂
- sugar— I used organic raw sugar but any sugar will do!
- 1 egg
- vanilla extract— goes so perfectly with the cinnamon
- gluten-free flour— I use bob’s red mill 1:1 baking flour (the blue bag!)
- 1/2 tsp cream of tartar— optional but gives the tanginess of the classic snickerdoodles
- cinnamon— I also like adding extra cinnamon on top of these cookies for extra flavor and to make them look pretty!
- baking soda
- sea salt
Snickerdoodle Cookies
Ingredients
- 1/2 cup coconut oil (room temp)
- 2/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup 1:1 gluten-free flour
- 1/2 tsp cream of tartar (optional)
- 1 tsp cinnamon
- 1/2 tsp baking soda
- pinch sea salt
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, mix together coconut oil and sugar.
- Add in egg and vanilla and mix again.
- Add in rest of ingredients and mix until you reach a cookie dough consistency.
- Roll into balls and slightly flatten each cookie dough ball.
- Bake for 7-10 minutes (less for a softer cookie, more for a crunchier cookie).
- Let cool completely, top with extra cinnamon if you want, and enjoy!
Mine came out way too oily 🙁 I didn’t have the 1:1 flour only gluten free. Also was making these for a little girl who has an egg allergy so had to use an egg replacer not sure if that also contributed to them not coming out good. Was really hoping this recipe would work out even with the substitutions I had to make. I’m having a really hard time finding a good recipe for gluten free, egg free, dairy free cookies.
Oh no! Yes using an egg replacer and different type of flour would definitely contribute to different results! Unfortunately cookies (especially gluten-free cookies) can be finicky 🙁
So sweet you are making them for a little girl with an allergy— there are definitely some good gluten-free / egg-free options at the store— one of our favorites is Sweet Loren’s (in the refrigerator section). It’s pre-made dough so you bake it at home for a “homemade” feel 🙂
I used a flax egg as an egg replacer and it worked well!
I made these cookies with an egg substitute and they pooled in the cookie sheet surrounded in coconut oil. Yuck.
Hi! I am sorry that they didn’t work out but I never said that this recipe works with an egg replacement! I work very hard on developing my recipes and it hurts the page to leave a poor review so please either ask about subs beforehand or follow the recipe exactly
I made them and they turned out amazing. Thank you!!!
I am sooo glad you loved them! I can’t wait to make them again now 🙂
Amazing!!
I’m so glad you loved!
Super good! Made them for my family and everyone loved them. I’ve never tried a GF snickerdoodle recipe before but I was surprised they were really good! Thank you Calla, I make your recipes all the time!
Hi Ady! I am so glad you and your family loved! And I’m so happy to hear you make my recipes often, it means so much! 🙂
How many cookies does this recipe make?
I’m confused. I just made these exactly as the recipe says but it pooled together into one giant goopy cookie. I’m not sure where I went wrong.
Great cookies
Glad you enjoyed!
Okay my first tray i thought was a failure because they were spreading all into each other but i saved them by scooting them with two spoons and i realized what the issue was.
If your cookies are spreading too much, don’t flatten the cookies down too much. Actually, my second batch I didn’t press them down at all and they spread just fine without my help. They’re delicate but very delicious 😋
Hi Michelle! Thank you for sharing 🤗 Some gluten free flours don’t rise as much so they’re a little flatter to begin with but I’m so glad your second batch turned out well!
Made these for a friend who is lactose intolerant who was coming over for tea and cookies to celebrate a late Christmas – I did substitute monkfruit “sugar” in place of regular sugar and must say these were awesome!!
Hi Deb! I’m glad you were able to enjoy these with your friend and make them in a way that works for you 🥰
Thank you very much for creating this delicious recipe. I am attending a family celebration and several people have gluten or dairy sensitivities. My husband and I sampled one yesterday- YUM! Also, this is my first time making a recipe of this type. Love that there are options when food sensitivities are involved! Thanks again 🥰
Hi Cindy! I’m so happy you can share this with your family 🥰 I try to always keep those with food sensitivities in mind when sharing recipes so everyone can enjoy!
I want to try to make these using vegan butter instead of coconut oil for a relative with gluten, dairy, and coconut allergies. Any tips?
Hi Tiffany! I haven’t tried this but because vegan butter is also solid at room temperature like coconut oil, you should just be able to substitute with the exact amount and use it in place of the coconut oil in the recipe. I hope that helps!
Did you use a liquid coconut oil or a solid coconut oil?
Hi Loren! I always melt my coconut oil before adding it so it’s easier to mix 🤗