The BEST gluten free snickerdoodle cookies! These chewy healthy cookies tastes like a buttery and soft cracked surfaced sugar cookie, yet it is made vegan without any dairy!
Happy holidays! Time to enjoy Christmas and the holiday season with these healthy gluten free snickerdoodle cookies! This recipes is good one!
My husband came home after work and saw these gluten free snickerdoodle cookies sitting on the counter, grabbed one and said “These taste amazing! They taste just like a snickerdoodle!”
The ironic part of the story is he knows I had been trying to perfect a gluten free snickerdoodle cookie recipe for a while now. My goal is to make them healthier, gluten-free and made with coconut oil instead of butter (for all those dairy-free peps out there!).
I already have gluten free sugar cookies (great for cutouts and vegan too!), healthy vegan beet sugar cookies, healthy Christmas sugar cookies (colored with spinach), Christmas crinkle cookies, almond flour cookies and these fluffy gluten free chocolate chip cookies …to name a few. All these cookie recipes use similar ingredients and is time to add a snickerdoodle cookie to the cookie mix!
Back to me trying to make these healthy snickerdoodle cookies for a while now…
I made a batch one Saturday night but they turned out too floury and compact. Then Sunday I made about three more batches tweaking different ingredients slightly. Needless to say my husband was not too thrilled at the expensive trials I did just to make the perfect snickerdoodle cookie. But hey, that’s part of the hard work behind the scenes of a food blog.
I just don’t give up.
Delightful Mom Food Tip: In most vegan gluten-free cookies I like to add a little bit of apple sauce. It is my secret ingredient that gives vegan baked goods lots of fluff and can sometimes help gluten-free baked goods have a more satisfying texture.
The final verdict is adding almond flour to these gluten free snickerdoodle cookies with a hint of apple sauce which gives them the perfect fluff and texture without being overly floury or turning out too crumbly. Usually three times a charm, but in this case five times was the charm to create for you the MOST PERFECT, BEST gluten free snickerdoodle cookie!!!
That is why my husband was probably so thrilled to come home from work to a cookie that (turned out great after trying so hard) is healthy, delicious, gluten-free, vegan and tastes just like a buttery snickerdoodle cookie!
Can I substitute gluten free flours in these cookies
I do not recommend substituting gluten-free flours in these cookies. I tried do it in various ways. For example, if a recipe calls for potato starch one might think tapioca flour can be substituted but it can not in most cases. Tapioca flour is fluffier and potato starch is thicker similar to arrowroot flour. Gluten free flour that I like to use is Cup4Cup (that one does contain dairy) or another mix I found in bulk without dairy at our local grocery store. You may be able to substitute the gluten-free flour for coconut flour, or cassava flour (as both are dense) but I have not tried it so try with caution😊 and let me know how it turns out.
What makes snickerdoodles unique
Snickerdoodles are unique thanks to their cinnamon sugar coating and crinkled look. They are a cookie that uses butter, oil sugar and flour and are then are formed into balls and rolled in cinnamon and sugar. When they bake, they form cracks in them giving them a look of crinkles. Sometimes eggs are used but, in this recipe, they are not😊.
What makes these gluten free snickerdoodle cookies tastes so buttery without the butter
Coconut oil when combined with the right ingredients, such as vanilla flavoring, can actually make certain baked goods taste like butter and not, well “coc-o-nutty”. If you don’t want to go for coconut oil just use melted butter in place. The result with be a chewy delicious cookie!
These gluten free snickerdoodle cookies are a winner around here! If you like easy cookie recipes than this one will tickle your fancy.
Tips for the perfect cookie recipe
Use a cookie scooper to scoop out the dough. This helps to achieve even cookie dough from the bowl and then all the cookies bake evenly.
After rolling the dough into balls and tossing it in the cinnamon and sugar mixture, use the bottom of a cup to press down the dough to flatten them out for baking.
If you have any questions on your cookie baking journey or make these cookies I would love to hear and see them! Please comment below and let me know your thoughts.
Happiest of holiday baking, friends!
Gluten Free Snickerdoodle Cookies
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla
- 1/4 cup coconut oil melted
- 1 Tablespoon apple sauce
- 1 1/2 cups almond meal flour blanched
- 1/2 cup gluten-free flour mix (I like Cup4Cup)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt pink Himalayan salt
- 1/2 teaspoon cream of tartar
Cinnamon sugar coating
- 3 teaspoons cinnamon
- 1 1/2 teaspoon sugar (I like Xylitol or Monkfruit)
- Preheat the oven 350 degrees F. Prepare a baking sheet by lining it with parchment paper. In a medium size mixing bowl add the maple syrup, vanilla, melted coconut oil, and apple sauce. With a whisk, mix briskly to combine.
- Add the almond meal flour, gluten-free flour, baking soda, salt and cream of tartar. Combine all ingredients. If the dough is soft to handle from melting the coconut oil place it in the refrigerator for 30 minutes to harden.
- In a small bowl combine the cinnamon and sugar and mix. Using a cookie scooper, scoop out the cookie dough and form it into a ball. One at a time roll the ball in the cinnamon sugar mixture to coat. Place on the baking sheet about 1-2 inches apart.
- Using the bottom of cup press down the balls slightly. Bake about 10 minutes. Let cool for 2 minutes before transferring to a cooling rack to finish cooling.
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