Gluten Free Snickerdoodles

4.3 from 6 reviews

This gluten free snickerdoodle recipe creates the perfect texture in a cookie – crunchy on the outside and chewy inside! 


1 1/2 cups cane sugar

1/2 cup vegan butter

1 teaspoon vanilla extract

2 eggs (or vegan eggs of choice)

2 1/4 cups Bob’s Red Mill Gluten Free 1-to-1 flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 salt

2 Tablespoons sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg


Preheat oven to 400º and line a baking sheet with parchment paper.

In a large bowl, combine 1 1/2 cups of sugar and vegan butter. Using a hand mixer, beat until light and fluffy. Add vanilla and eggs and mix until well-combined. Add flour, cream of tartar, baking soda, and salt and mix again. The batter should be firm and sticky.

In a small bowl, combine 2 Tablespoons sugar, cinnamon, and nutmeg. Mix together using a fork.

Scoop out the dough and use your hands to roll into 1-inch balls. Give each ball a roll in the sugar-cinnamon-nutmeg mixture to lightly coat. Place onto the parchment-lined cookie sheet about 2 inches apart.

Bake 12-14 minutes, until lightly golden brown. *see notes*


We were baking these cookies in Colorado Springs, where the altitude is about 6,000 feet. This meant a slightly longer baking time for our cookies than average. I would recommend checking at 8 and 10 minutes for that golden brown color.