Snickerdoodles are a classic cookie that many of us grew up loving. Their soft, chewy texture and cinnamon-sugar coating make them irresistible. However, for those with gluten or dairy intolerances, enjoying these treats can be a challenge. That's why we've created a gluten and dairy-free snickerdoodle recipe that allows everyone to indulge in this timeless favorite. Whether you're new to gluten-free baking or a seasoned pro, this recipe is sure to become a staple in your kitchen.
Gluten and dairy-free diets have become increasingly popular due to the rise in food sensitivities, allergies, and dietary preferences. Gluten, a protein found in wheat, barley, and rye, can cause digestive issues for those with celiac disease or gluten sensitivity. Similarly, dairy can be problematic for individuals with lactose intolerance or a dairy allergy. By opting for gluten and dairy-free recipes, you can enjoy delicious treats without compromising your health or dietary needs.
Before diving into the recipe, let's take a look at the ingredients you'll need. All of these items are readily available at most grocery stores or online:
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Almond flour | 1/2 cup |
| Baking soda | 1/2 teaspoon |
| Cream of tartar | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Dairy-free butter (softened) | 1/2 cup |
| Granulated sugar | 3/4 cup |
| Egg (or flax egg for vegan option) | 1 large |
| Vanilla extract | 1 teaspoon |
| Cinnamon sugar coating (1/4 cup sugar + 1 tbsp cinnamon) | As needed |
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, cream together the dairy-free butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
Add the egg (or flax egg) and vanilla extract to the butter-sugar mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix, as this can result in a tougher cookie.
Using a cookie scoop or your hands, form the dough into 1-inch balls. Roll each ball in the cinnamon sugar coating until fully covered.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your gluten and dairy-free snickerdoodles with a glass of your favorite dairy-free milk!
Yes, you can experiment with different gluten-free flours, but keep in mind that the texture may vary. Almond flour adds a nice chewiness, but you can substitute it with another nut flour or even coconut flour if needed.
Absolutely! Simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure your dairy-free butter is vegan-friendly.
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls and bake them as needed.
Yes, feel free to get creative with your spices. Nutmeg or cardamom can add an interesting twist to the classic cinnamon flavor.
Gluten and dairy-free snickerdoodles are a delightful treat that everyone can enjoy, regardless of dietary restrictions. With a soft, chewy texture and a perfect balance of sweetness and spice, these cookies are sure to satisfy your cravings. Whether you're baking for yourself, your family, or a gathering of friends, this recipe is a winner. So, preheat your oven, gather your ingredients, and get ready to bake a batch of these irresistible cookies. Happy baking!
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