It’s been a well-known fact in my family that Snickerdoodles are my dad’s all time favorite cookie. So for Father’s Day this year, I decided to try to create my own Gluten Free Dairy Free Snickerdoodle Recipe to bring to our family BBQ. Let’s just say the first batch didn’t turn out as well as I had hoped. They tasted good, but just weren’t quite right. So I gave it another try and tweaked a few things and my-oh-my I hit the jackpot! I love it when that happens.
And here is my full disclosure, these are really really really addicting. You can’t just have one :)
- 2 Cups of Gluten-Free Flour (I use Bob's Red Mill All Purpose Flour Mix)
- 1 tsp. Baking Powder
- ½ tsp Xanthan Gum
- 1 Tbsp. Ener-G Egg Replacer + ¼ Cup Water
- ½ Cup Brown Sugar
- ½ Cup Sugar
- ½ Cup Melted Coconut Oil
- 2 tsp. Vanilla
- ½ Cup Sugar (for rolling)
- 2 Tbsp. Cinnamon (for rolling)
- Pre-heat oven to 350 degrees.
- Combine wet ingredients, including the egg replacer, and mix until creamy.
- Slowly add in the flour mix, Xanthan Gum and baking powder and mix until smooth.
- Place the bowl of dough in the refrigerator for 20-30 minutes.
- Meanwhile, mix sugar and cinnamon in a small bowl for rolling.
- Roll the cookie dough into 1½" balls and then roll in sugar and cinnamon mixture.
- Place on a cookie sheet 2" a part.
- Bake for 10-12 minutes.
About Taryn Whiteaker
Taryn Whiteaker is the voice of style behind TarynWhiteaker.com (formerly Design, Dining and Diapers) ! Taryn is a previous PR/Marketing professional who got back to her creative roots after becoming a mom and now shares her passion for home decor and design for the world to see. Taryn lives in the greater Seattle area with her husband and three kids and loves coffee, the outdoors, and exploring with her family.
Chelsea says
June 19, 2013 at 3:10 pmSnickerdoodles are Matt’s very favorite cookie so I make them a lot and have tried a tons of different recipes! I’ll have to give these ones a try!!
Kristen D says
June 19, 2013 at 6:01 pmCan’t wait to try this recipe! Thanks :)
Katie says
June 20, 2013 at 7:46 amThese look so yummy and I’m so excited they are dairy free! Pinning :)
~Katie
domestic bliss squared says
June 22, 2013 at 5:33 pmThese look amazing! A good gluten free cookie recipe is so hard to find, I should know we cook gluten free all the time! Pinned!
P.S. This was my first visit to your blog and I love it! I followed you on Pinterest, G+, twitter and FB!
SueK says
February 27, 2014 at 11:35 amHi, just found this recipe on Pinterest. What would be the egg substitute for the egg replacer + water? 1 or 2 eggs. Eggs are one of the few things my family is not sensitive to. Thank you for this recipe.
Taryn says
February 27, 2014 at 8:58 pmHi Sue – The amount of Egg Replacer in the recipe is equivalent to 2 eggs. I have personally never made the cookies with whole eggs before, but I would imagine that it would probably work. I’ve used egg replacer interchangeably with whole eggs in many recipes and it generally works out great. Hope that helps!
Taryn
lela says
March 10, 2014 at 3:28 pmThese look yummy cant wait to try them out.
Can the coconut oil be replaced bu butter?
Thanks for the recipe, I’m always looking for something new to try.
crystal says
September 8, 2014 at 3:20 pmHi! i plan on making this in a few days time for my friend whos lactose intolerant :) but is xanthan gum really needed? is there a substitute for it ? btw can i use normal eggs in this and normal all purpose flour?
Taryn says
September 9, 2014 at 12:52 pmXanthan gum is only necessary if you are making them gluten-free. I have personally never made these with normal eggs and regular all-purpose flour but it should work just fine.
Patty L says
October 3, 2014 at 4:00 pmI was in a hurry so I dumped the batter into a greased 8×8 pan and poured the cinnamon and sugar on top and baked at 350 for 25 minutes. Ta-dah! The perfect bars. Thanks for a great recipe!
Annie Strazzeri says
July 7, 2015 at 9:31 amcan I substitute the coconut oil w something else, maybe butter? Lols like a great recipe… THANK YOU!!
Taryn says
July 7, 2015 at 10:26 amI’ve never made them with anything but coconut oil. But I would substitute it for olive oil rather than butter.