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One Bowl Gluten Free Snickerdoodles
Jordan and Clark Cord

Gluten Free Snickerdoodles

4.43 from 7 votes
This gluten free snickerdoodle recipe creates the perfect texture in a cookie – crunchy on the outside and chewy inside! 
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Servings: 24
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400º and line a baking sheet with parchment paper.
  2. 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.
  3. In a small bowl, combine 2 Tablespoons sugar, cinnamon, and nutmeg. Mix together using a fork.
  4. 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.
  5. Bake 12-14 minutes, until lightly golden brown. *see notes*

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.