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Gluten-Free Snickerdoodle Cookies (1)

Gluten-Free Snickerdoodle Cookies

Classic snickerdoodle cookies made with gluten-free flour and non-dairy milk. These cookies are light, fluffy, and perfectly sweet.
5 from 4 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Servings 16 Cookies


  • 1/2 Cup Plant-Based butter room temperature
  • 1/4 Cup Light brown sugar
  • 1/2 Cup Sugar
  • 1/4 Cup Unsweetened Applesauce In place of 1 egg
  • 1 tsp Vanilla Extract
  • 1 1/2 Cup Gluten-Free Flour + 2 tbs (Bob's Red Mill 1 to 1)
  • 1 tbsp Lemon Juice
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt omit if using salted butter

Cinnamon Sugar Coating

  • 1/4 Cup Sugar
  • 1 tbsp Cinnamon


Gluten-Free Snickerdoodle Cookies

  • preheat your oven to 350° and line one baking sheet with parchment paper.
  • In a large mixing bowl, add your butter, white and brown sugars and beat them together with a mixer for 1-2 minutes. Add your vanilla, lemon juice, and applesauce and lightly beat again.
  • Add your flour, cinnamon, baking soda, baking powder, and salt. Whisk the dry ingredients together, and slowly mix them into your wet ingredients using a hand or stand mixer until you have a smooth, thick light brown batter.
  • In a small bowl, create your cinnamon sugar topping by mixing your sugar and cinnamon. set aside
  • Using a medium-sized ice cream scoop, scoop out dough and roll the dough into small balls. Drop each into cinnamon and sugar mix. Roll it around until completely covered and place it on the baking pan. Continue until all cookies have been coated in the mixture.
  • Bake for about 12-15 minutes, or till the edges of the cookies are set and the center looks a touch underdone.
  • Let your cookies cool for 5 minutes on a baking sheet. Move to a cooling rack for another 5 minutes.
Keyword allergen free, cookies, Dairy Free, Gluten-free, snickerdoodle cookies, specialty diet, Vegan Baking