Gluten & Dairy Free Snickerdoodles Without Cream of Tartar
These gluten free and dairy free Snickerdoodles cookies are super easy, secretly healthy, and so soft! These cookies are made without cream of tartar, but they taste just like the classic recipe. They have a strong cinnamon flavor and have the best fluffy texture.
Why You’ll Love This Recipe
- These Paleo Snickerdoodles require only a few healthy ingredients.
- They are so quick and easy!
- These cookies are thick, chewy, and delicious.
- They are made with almond flour and coconut flour. They are gluten free and grain free and made without white flour.
- These Vegan Snickerdoodles are made without butter and without eggs. They are completely Vegan.
- In addition, they are made without baking powder and without shortening.
- Check out my Edible Snickerdoodle Cookie Dough for the raw version!
- This recipe is Paleo, Grain Free, Gluten Free, Dairy Free, Vegan, and low sugar.
What are Snickerdoodles?
Snickerdoodles are a type of cookie typically made with butter, sugar, and flour. In addition, these cookies are famous for using cream of tartar.
They are known for their cracked surface and cinnamon sugar coating. These classic Christmas cookies are very similar to sugar cookies. They are rolled in a cinnamon sugar mixture before baking. These cookies can be soft or crispy.
How did these cookies get their name? These whimsically named cookies are said to be of German origin. They supposedly come from the German word “Schneckennudel” which translates to snail noodles. For some reason, these cookies were given their fun name and it has stuck!
How To Make Dairy Free Snickerdoodles
First, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, combine all ingredients except cinnamon and coconut sugar. Mix until combined.
In a shallow bowl, combine cinnamon and coconut sugar.
Use your hands to roll out dough into 1 ½ inch sized balls. Place each ball of dough in the cinnamon sugar mix and roll around to coat all sides.
Once coated, place on baking sheet. Then, repeat for all dough.
Next, slightly flatten each ball.
Bake for about 7 to 8 minutes. These will look slightly underdone in the middle but will continue cooking as they cool on the baking sheet.
Allow cookies to cool for 5 minutes. Then, remove to a wire rack to continue cooling. Serve Dairy Free Snickerdoodles!
Expert Tips and Tricks
These almond flour Snickerdoodles are super easy to make! To make the best Snickerdoodles, fully combine cookie dough. This will yield the best results.
Additionally, roll dough into equal sized balls. This ensures even baking.
Moreover, fully coat balls of dough in cinnamon sugar mixture. While baking, the coating will add a crispy crunchy element to the cookies.
Remove from oven at the 7 or 8 minute mark. The edges will be slightly crispy and the middle will look soft. Allow to cool on baking sheet for 5 minutes. Then, remove to a wire rack to cool completely.
Frequently Asked Questions (FAQs)
The main difference is that Snickerdoodles are rolled in cinnamon sugar before baking. In additon, Snikcerdoodles typically use cream of tartar for an added tangy flavor.
Snickerdoodles are known for their chewy texture and added tang. With that said, this recipe yields the best Snickerdoodles without cream of tartar! It is not necessary in this case.
Snickerdoodles are popular for Christmas but they are enjoyed year round.
Yes, they are rolled in cinnamon sugar.
These cookies bake for about 7 to 8 minutes or until the edges are set and the middles are soft.
Yes, these cookies freeze well. They are delicious straight from the freezer or thawed.
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If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more delicious desserts, check out my Desserts Recipes page.
Get the Recipe: Gluten & Dairy Free Snickerdoodles Without Cream of Tartar
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine all ingredients except cinnamon and coconut sugar. Mix until combined.
- In a small shallow bowl, combine cinnamon and coconut sugar.
- Use your hands to roll dough into 1 ½ inch sized balls. Place each ball of dough in the cinnamon sugar mix. Roll around to coat all sides and then place on baking sheet.
- Continue for all remaining dough. Then, slightly flatten each cookie with fingers.
- Bake for 7 to 8 minutes. These cookies will look slightly underdone but will continue cooking as they cool on the baking sheet.
- Allow cookies to cool for 5 minutes on pan. Then remove to a wire rack to finish cooling.
- Finally, serve!
- Mix cookie dough until a thick cookie dough forms.
- Use a shallow bowl for the cinnamon sugar mix.
- Gently roll into balls of dough. Try your best to make the balls equal size. This ensures even baking.
- These cookies only bake for 7 to 8 minutes. They will seem a little soft and underdone, but they will continue baking on sheet while cooling.
- They freeze well!
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- This recipe yields 8 medium sized cookies or 10 small cookies.
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