Vegan Gluten-Free Snickerdoodle Recipe
A classic cookie recipe made vegan and gluten-free (and still delicious), these gluten-free snickerdoodles from Gluten-Free Baking By Rachelle are cinnamon-y with just the right amount of sugary goodness.
Servings: 36 cookies
Calories: 89kcal
Ingredients
- 1 cup Non Hydrogenated Shortening
- 1 cup Organic Cane Sugar
- 3 tablespoons Organic Maple Syrup
- 4-½ tablespoons SO Delicious Coconut Milk or Milk of Choice
- 2 teaspoons Pure Vanilla Extract
- 2-¾ cups All Purpose Gluten Free Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Sea Salt
- 2 teaspoons Cream of Tartar
- 4 tablespoons Organic Cane sugar
- 1-½ teaspoons Ground Cinnamon
Instructions
- In a stand mixer add shortening and sugar.
- Cream mixture and scrape the sides of the bowl.
- Slowly add maple syrup, milk, and vanilla.
- Cream together until combined.
- Add gluten free flour, baking soda, sea salt, and cream of tarter and cream until ingredients come together.
- Refrigerate at least two hours.
- Preheat oven to 365 degrees F.
- Using a small cookie scooper make dough balls and roll in cane sugar and cinnamon to coat.
- Place cookies on silpat or parchment lined cookie sheet.
- Bake for 10 minutes.
- Leave on cookie sheet to cool for 5 minutes, then remove them to a wire rack to finish cooling.
Notes
Enjoy!
Nutrition
Calories: 89kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 48mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 0.1IU | Vitamin C: 0.001mg | Calcium: 3mg | Iron: 0.1mg