Snickerdoodle Cookies (Vegan, Gluten-Free, Soy-Free)

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A sweetly spiced taste of the classic snickerdoodle cookie. The softness will melt in your mouth as the cinnamon touches your tongue. Made with vegan, gluten-free and soy-free ingredients

Ingredient Suggestions

Gluten-Free Flour – I am a big advocate for King Arthur’s Measure for Measure Gluten-Free Flour. It works so well in all my professional and personal baked goods. You can try other gluten-free flour brands, but make sure it is equal to all-purpose.

Plant-Based Butter – If you are not concerned about the soy, you can use any brand of plant-based butter. For my recipes that can be soy-free, I would use Country Crock’s Plant Butter with Avocado Oil. Always check the labels, as companies change ingredients occasionally.

Sugars – If you are a vegan, you likely know that not all sugar is vegan. I used cane sure which is less refined and larger crystals that help with gluten-free baking. My favorite brand is Zulka. As for brown sugar, I purchased Aldi’s Baker’s Corner brand. Their sugars (granulated, brown, and powdered) are all considered vegan.

Plant-Based Milk – You can use whatever plant-based milk you are comfortable with. Avoid soy milk if you are making the recipe soy-free. You can also substitute the plant-based milk with water if you are avoiding nuts and seeds.

Vanilla – When it comes to vanilla, go pure, not imitation. And to take it a step further, use powdered vanilla. You will taste where that little added expense went.

Cinnamon – Any cinnamon spice will do. Make sure there are no cross contaminations listed on the label and the only ingredient is cinnamon.

Cornstarch, Baking Powder, and Baking Soda – Make sure these are fresh. If they are over six months old, it is best to toss them and buy a fresh supply. Also, check the ingredients to ensure they were not processed in a facility with other wheat products. I used aluminum-free baking powder. My preferred brand was Whole Foods 365.

Other Tips and Tricks

Thick vs. Flat Cookies – As a cottage baker, I always baked from frozen, which creates a thicker cookie. If you bake from the fridge, it will spread more and become a more traditional, flatter cookie. Both are delicious but it all depends on your time and preference.

Refrigerating Dough – Never skip this step. I used to be an impatient baker, wanting my cookies now, not later. But when using gluten-free flour, it needs time to absorb the moisture before you bake them. If you do not let it rest, it will come out chalky and grainy.

Time to Rest – Do not skip this step either. Cookies continue to bake even after you take them out of the oven. Letting them rest on the hot baking sheet for another 30 minutes gives them more time to fully bake. Even after transferring them to the cooling rack, give them some time to cool completely before eating. I know it’s hard. But trust me, it is worth it. Even refrigerating them to make them firmer makes them even better.

Weighing Ingredients – I highly recommend weighing certain ingredients such as the cane sugar, brown sugar, and gluten-free flour. It is more accurate and will yield better results. It is not required, though, but is a game changer in consistent measuring.

Rotating Cookie Sheets – No oven is perfectly heated, and to avoid hot spots, or undercooked areas, rotate your cookie sheets mid-bake. I always started with my racks on the middle and lower level. One sheet will be vertical on the middle rack on the right and the other on the lower rack to the left. I would set a timer halfway through, then change racks and turn them both horizontal.

Spreading Cookies – Cookies can spread, giving them an unappealing shape. This is due to too much fat, ingredients not being mixed thoroughly, temperature differences within your oven, etc. A quick fix is to swirl a circle around your cookies with a baking ring, cup, or even a cookie cutter once they come out of the oven.

What if I am not vegan or gluten-free?

My recipes are tested with vegan and gluten-free ingredients. You are welcome to substitute ingredients according to your dietary preferences. Here are some suggestions for this recipe.

If you are not vegan, you can use regular butter and chocolate chips for substitutions. Since I have not baked this recipe with regular butter, the cookies may spread more because of the added fat. Different sprinkles should not affect the results of the recipe.

If you are not gluten-free, you can use all-purpose flour but will need to add a little extra (approx. 1 tbsp to 1/4 cup). Gluten-free flour requires more moisture, so less is used in recipes so that it will not come out dry and crumbly.