Our gluten free and dairy free Snickerdoodle cookies are soft in the middle and made with pantry ingredients you likely already have on hand! These soft cookies are not only gluten free and dairy free, they’re also top 8 free and vegan.
We’re living in some pretty weird times right now, but that doesn’t mean we can’t still have some sweets in our life! 😉
With all the adjustments we’re making to our lives right now, I find that it helps a lot to keep things in my life that make things feel kind of normal, like baking cookies on the weekend, going for walks outside, sticking to my work from home schedule, etc.
That’s where these cookies come in. I had several cookie recipes lined up to post over the next month or 2, but after so many changes were happening I wondered if I should post these Snickerdoodle cookies at all, after all most people are looking for pantry staple recipes and I wasn’t sure cookies fit into that.
But if homemade cookies are a part of your favorite weekend routine (like ours), then it’s a great idea to be able to enjoy that routine for a sense of normalcy.
So I decided to post this recipe so we could still enjoy those home comforts ❤️This is a great recipe to make with your kids as well since it’s easy and hands-on with the cookie dough rolling.
Keep reading for our tips on how to make these cookies, and don’t forget the recipe card with the full recipe is at the end of the post!
How to make gluten free dairy free snickerdoodle cookies
Do you love cookies that are a little bit crispy around the edges but soft in the middle? These snickerdoodle cookies are for you!
If you follow a gluten free and dairy free diet, chances are you already have everything you need for these cookies in your pantry.
These snickerdoodles are a remake of our gluten free sugar cookies, but these are made without palm oil and use regular liquid cooking oil, so for those of you who don’t like using palm oil, this cookie recipe is perfect for you.
The great thing about these dairy free snickerdoodle cookies is that they don’t need eggs or dairy free butter, so if you’re out of both of those items, you can still have some delicious cookies.
And if you’re out of dairy free milk, you can use water just fine (or any kind of dairy free milk that you have on hand).
Here are the steps for making the cookies (the full recipe card is at the end of the post, this just explains the steps with some added notes):
- Preheat your oven to 350 degrees and line the baking sheet with parchment paper (or use a baking stone).
- Whisk together the gluten free all purpose flour (we love the King Arthur Flour brand), the salt and the baking powder. We don’t use much salt in this because the KAF flour blend already has salt in their flour blend.
- In a separate bowl, whisk together the oil, sugar, rice milk, and vanilla.
- With a hand mixer, mix together the flour mixture with the oil mixture until a thick dough forms. It shouldn’t be sticky.
- In a shallow bowl, stir together the sugar and cinnamon for rolling. I like using a small pasta type bowl that has low rims for easy rolling.
- Roll your cookie dough into balls then roll them in cinnamon/sugar.
- Place the cookies on the cookie sheet at least 1/2 inch apart (these won’t spread much) and flatten the dough balls with your fingers a bit.
- Bake according to the time in the recipe card, then allow to cook for about 5 minutes before removing to a cooling rack.
Making a bigger batch of snickerdoodles
Our batch of vegan snickerdoodle cookies is a small batch that just makes a dozen, but you can double or triple this recipe if you want more and freeze the extra cookies, if you have any left over. Cookies usually don’t last long enough in our house to be frozen for later haha.
We have a handy servings slider on our recipe that helps with this, too: click on the number of servings in the recipe card, and it will pull up a slider adjustment to adjust the ingredient amounts if you want to make more servings!
Check out our other great gluten free and dairy free cookies:
- Best Gluten Free Chocolate Chip Cookies
- Gluten Free Dairy Free Sugar Cookies
- Gluten Free SunButter Cookies
- Vegan No Bake Cookies
- Keto and Paleo Sugar Cookies
Gluten Free Snickerdoodle Cookies (Top 8 Free)
- 1 cup + 1 Tablespoon all-purpose gluten free flour blend (I used King Arthur Flour gluten free flour)
- 1 teaspoon baking powder
- 1/8 to 1/4 teaspoon salt
- 1/2 cup unbleached cane sugar
- 1 Tablespoon liquid oil of choice (I use light tasting olive oil)
- 1 teaspoon vanilla
- 3 Tablespoons rice milk (or other dairy free milk)
- Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside
- In a medium bowl, whisk together the gluten free flour, baking powder, and salt. Set aside
- In another medium sized bowl, whisk together oil and sugar, then add in the vanilla and rice milk and whisk together until mixed.
- Add the flour mixture to the oil mixture and stir together until a thick dough forms. The dough should be thick but not sticky.
- In a shallow bowl, stir together the 2 Tablespoons sugar and cinnamon for rolling.
- Roll the dough into 1-1/2 inch balls and roll the cookie dough balls in the cinnamon/sugar mixture.
- Place the cookies on the prepared baking sheet at least 1/2-inch apart and flatten the cookie balls with your fingers.
- Bake for about 11-12 minutes in the preheated oven.
- Allow to cool on the cookie sheet for about 5 minutes before moving to a cooling rack
- Store in an airtight container for up to 4 days.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist