Snickerdoodles

Although not a traditional holiday cookie, Snickerdoodles have long been a favorite of mine to bake once the ground becomes smothered with a heavy blanket of white snow. Every year I make these cookies (usually just once) and they are always a hit among the folks who are eating them.

Since shunning gluten last December, I hadn’t yet found the perfect opportunity to try my hand at a gf Snickerdoodle.

Until today.

I giddily awoke to a snow shower producing a hefty amount of snow which was quickly covering up another hefty amount of snow that had fallen a few days ago. Now it seemed like the perfect weather for a Snickerdoodle.

And so it was. Using a combination of millet and sorghum flours, I’d have to say that they turned out pretty darn well.

Snickerdoodles ~ Vegan & Gluten Free

makes 22 cookies

Ingredients:

  • 1 cup vegan margarine
  • 1 1/2 cups sugar
  • 2 tbsp flaxseed meal mixed with 4 tbsp water
  • 1 tbsp vanilla extract
  • 2 tsp cream of tartar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sorghum flour
  • 1 cup millet flour
  • 3/4 cup potato starch
  • 1 tsp xanthan gum
  • 4 tbsp sugar
  • 1 tbsp cinnamon

Directions:

Preheat oven to 375 °F.

Cream together margarine and sugar until smooth. Mix in prepared flaxseed meal, vanilla extract, cream of tartar, baking soda, and salt.

In separate bowl, combine sorghum flour, millet flour, potato starch and xanthan gum. Slowly combine flour mixture with sugar mixture and combine vigorously (or using an electric mixer set on med-low speed) until a stiff dough forms.

In another small bowl combine the 4 tbsp sugar with the 1 tbsp cinnamon.

Roll dough into 1 inch balls and the roll each dough-ball into the cinnamon sugar mixture.

Place two inches apart on ungreased cookie sheet and bake for 9 minutes.

Remove from oven, sprinkle with a touch more sugar, and let cool on cookie sheet for about 5 minutes.

Next, transfer the cookies to a wire rack and let cool at least 20 more minutes. If you try and mess with them too early on, they will most certainly break.  :(  I know how sad broken cookies make me feel, so don’t let this happen to you.

If you are very patient, they will firm up once they have properly cooled down. :)

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28 Responses to Snickerdoodles

  1. TriSh says:

    Made these for the first time for my son’s first birthday Cookie Monster party about 8 months ago… And they are my go to cookie now! Fabulous every time. :)

  2. denisedaniel says:

    Anyone ever try it with Ener-G egg replacer? Believe it or not I’m allergic to flax.

    • allyson says:

      I bet these would work fine with enerG, Denise. :) Or, you could try 1/2 tablespoon ground chia mixed with a few tablespoons water instead.

  3. [...] flaky, and similar to a snickerdoodle in texture, these cookies are a nice treat on a warm summer day — especially alongside a [...]

  4. Laura says:

    I made these yesterday for a group of girlfriends (mostly omnis, 1 gf) and they LOVED them! They came out perfectly…a slight melt-in-your-mouth crunch on the edges, soft and chewy in the middle. Thanks for the superb recipe!

    • allyson says:

      Yay! Thank you Laura. :)

      • Laura says:

        I had planned on making these again this evening but I just realized I am out of potato starch…is it going to make a huge difference if I sub tapioca starch instead?

        • allyson says:

          Hi Laura!

          Hmmm… I would think that the tapioca might make the cookies a tad “gummy”, but maybe if you upped the amount of millet or sorghum by 1/4 cup and just added a 1/2 cup tapioca, they would turn out well. Also, if you happen to have cornstarch, you could probably get away with subbing that in for all of the potato. I’m so happy you’re interested in making these again! Best of luck! <3

  5. Amy says:

    These look fabulous! I am wondering if you’d like to post them on http://www.lunchtaker.com – we’d calculate nutrition for you linking back to your site and you could use the nutrition badge generated on our site for your blog. Let me know and thanks for posting them :) Amy

  6. Gauri Radha गौरी राध says:

    These look very appetizing :-)

  7. Beth says:

    These look perfect — so pretty! My husband loves snickernoodles. I’m glad I now have a gluten-free, vegan recipe I can make for him! Thanks!

  8. Laura says:

    I didn’t have two of your flours, so I swapped the 1 cup sorghum flour and 1 cup millet flour for 1 cup of tapioca and 3/4 cup of rice flour.

    They tasted JUST LIKE regular snickerdoodles!

  9. shannon says:

    Love the addition of the flax seed meal. this is a perfect recipe for kids. Congrats on food buzz top 9!!!

  10. Renee' says:

    I was wandering if I could use a gluten free all purpose flour? I have Bob’s Red Mill. If so I am guessing I still need to add the X -gun. Could I substitute the potato starch for corn starch?

    Thank you

    • allyson says:

      Hi Renee,

      I would think it would work okay with an all purpose gf flour…. with a little xanthan added :) It’s definitely worth a shot….but no guarantees!
      I also think that potato starch could be swapped with cornstarch… but if you use the Bob’s red mill, just go ahead and swap out the ap flour mix and xanthan for the flours listed. :)

  11. snickerdoodles? Never heard of that name before…I wonder why they call them that?
    :)

  12. susan says:

    i am not vegan, but these sound pretty darn good! i am going to experiment and give these a try. have you ever subbed sucanat for the white sugar?

    • allyson says:

      Hi Susan,

      Thanks! Although I generally stick to turbinado or organic sugar in my baking, I have definitely used sucanat in a few things… and have really enjoyed the texture and touch of flavor it lends to certain cookies and such. Not sure what they would turn out like if used in this recipe, but I’m guessing it wouldn’t be a bad result at all!

  13. I just discovered Earth Balance’s soy-free spread and love it! Been looking for things to make with it and these cookies sound perfect :)

  14. Laurel says:

    They do look amazing and I bet they are, I adore anything rolled in cinnamon sugar. Funny thing though I know these cookies have been around for 100 years but I’ve never had one. I think I’ll have to make some, move them too soon and assuage my sadness by eating all the broken ones; you know I’d hate to see anyone else suffer by the sight of a broken cookie.

  15. Katrina says:

    I’m so glad you made a vegan version of these! These look amazing!

  16. These look so moist! I love snickerdoodles!

  17. I want one now!! I love snickerdoodles!! These look great thanks for sharing.

  18. Valerie says:

    I’ve been looking for a gluten free snickerdoodle recipe. I love snickerdoodles and so does my husband. These look awesome! Definately gonna have to make these for Christmas.

  19. bitt says:

    looks good. i just made snickerdoodles the other day but i’ll have to try these too.

  20. Evan Thomas says:

    Yum! These look great. It’s so hard I find to get gluten-free/vegan cookies to hold their shape but you did so beautifully.