Dairy Free Wheat Free Egg Free Snickerdoodles
Indulge in the soft, chewy perfection of Dairy Free, Wheat Free, Egg Free Snickerdoodles—cookies that cater to virtually every dietary need without compromising on flavor. Made with a gluten-free all-purpose flour blend and sweetened with natural cane sugar, these allergy-friendly snickerdoodles are enriched with the subtle fruitiness of unsweetened applesauce and the cozy warmth of cinnamon. The dough is rolled in a classic cinnamon-sugar coating for that signature crackled finish, delivering a delightful balance of sweetness and spice in every bite. Quick to prepare and bake in under 30 minutes, these vegan and gluten-free cookies are perfect for sharing at gatherings or enjoying with a comforting glass of dairy-free milk. Whether you're following strict dietary restrictions or just looking for a healthier twist on a nostalgic treat, these snickerdoodles promise to please everyone!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Cream of tartar
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon (for dough)
- 0.5 cup Coconut oil (solid)
- 0.75 cup Cane sugar
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 2 tablespoons Cane sugar (for coating)
- 1 teaspoon Cinnamon (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, cream of tartar, salt, and cinnamon.
In a large mixing bowl, use a hand mixer or stand mixer to cream the solid coconut oil and cane sugar until light and fluffy, about 2 minutes.
Add the unsweetened applesauce and vanilla extract to the coconut oil mixture. Mix until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft and slightly sticky dough forms. Scrape down the sides of the bowl as needed.
In a small bowl, combine the cane sugar and cinnamon for coating.
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Press each ball gently with your fingertips to flatten slightly.
Bake in the preheated oven for 8–10 minutes, or until the edges are set and the tops are slightly crackled.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these allergy-friendly snickerdoodles with a cup of tea or your favorite dairy-free milk!
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 375.8 g | 137% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 209.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 327 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
