If you’re on the lookout for a delightful treat, the Snickerdoodle, Non-Dairy & Gluten Free recipe is perfect for you. With its sweet cinnamon flavor and soft texture, it proves that gluten-free baking can be both fun and scrumptious.
When making the Snickerdoodle, it’s essential to use high-quality brown rice flour for the right texture, and you can substitute the vegetable oil spread with a non-dairy butter if you prefer a richer flavor. If eggs are a concern, flax eggs can be used as a binder instead. Always check labels for gluten-free certification if that’s a priority for you.
Cookies
Snickerdoodle, Non-Dairy & Gluten Free Recipe
Ingredients
- 1 1/4 cups brown rice flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil, spread
- 4 egg yolks
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 375°F if using non-stick pans, or 400°F for regular ones.
- In a mixing bowl, combine 1 1/4 cups brown rice flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Mix the dry ingredients thoroughly.
- In another bowl, beat together the 4 egg yolks and 1/2 cup of vegetable oil spread until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently to combine.
- Sprinkle in 2 teaspoons of cinnamon and continue mixing until the dough comes together.
- Drop spoonfuls of the dough onto baking sheets lined with parchment paper, leaving some space between each cookie.
- Bake in the preheated oven for 10 to 14 minutes until the edges appear golden brown.
- Once done, remove from the oven and allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack.
Part of our Homemade Cookie Recipes collection — Part 7 of 7:
If you’re craving a classic cookie experience, the Snickerdoodles..chewy Version is a fantastic choice. With its soft and chewy texture, it offers a delightful twist on the traditional favorite, making it hard to resist with each bite.