Sometimes we just need a cookie. These gluten-free and dairy-free snickerdoodles are the perfect treat for someone with food sensitivities.
Made with cup-for-cup gluten free flour, these are quick and easy to make. Enjoy!
- ½ cup plant-based butter or coconut oil, softened
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 ½ cup all purpose gluten-free flour (I use King Arthur’s Gluten-free measure-for-measure flour)
- 1 tsp cream of tartar
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Cinnamon Sugar Topping
- ¼ cup sugar
- 1 tbsp cinnamon
Preheat the oven to 350 degrees and line two pans with parchment paper.
In a medium-sized mixing bowl, add the butter (or coconut oil) along with the white and brown sugars and beat them together with a mixer for 1-2 minutes, to “cream” them together. Add your vanilla and egg and lightly beat them again.
Add your flour, cream of tartar, cinnamon, baking soda, and salt. Stir the dry ingredients together lightly, and then stir all ingredients together till you have a smooth, thick cookie batter.
In a small, separate bowl, create your cinnamon sugar topping by adding your sugar and cinnamon and stirring them together till well combined.
Using a small cookie scoop or a measuring spoon, scoop an overflowing scoop of cookie dough and drop it into the bowl with the cinnamon sugar mixture. Roll it around till it’s completely covered and place it on the baking pan. Use the tines of a fork to just press the ball somewhat flat. Continue until all of your cookies have been coated in the cinnamon sugar mixture and are on the baking pans.
Bake each pan in the oven for about 10-12 minutes, or until the edges of the cookies are set and the center looks a touch underdone.