February 2023 - Emily Austin
It doesn’t have to be the holiday season for me to love a cinnamon-filled treat! These snickerdoodle cookies really hit the spot. A play on the classic, these cookies are packed full of cinnamon with a slight “tangy” flavor that pulls it all together. These snickerdoodle cookies are gluten-free, dairy-free, and egg-free with an incredibly short ingredient list. You’ll love every bite, and so will your friends and family!
I’m pretty sure I inherited my love of cinnamon from my Grandpa, who loves cinnamon on EVERYTHING! Toast, smoothies, popcorn, chili… you name it! Now, I much prefer my cinnamon on traditional baked goods, but I tend to skip the “measuring” step and just sprinkle until I think it’s enough. You won’t be surprised to hear that these snickerdoodle cookies definitely have their fair share of the delicious spice! Not only do they have amazing flavor, but they also have a short ingredient list and are so easy to make. With only 33 minutes from start to finish, you can be passing these cookies around in no time!
The BEST Vegan and Gluten Free Snickerdoodle Cookie Recipe
5 min
18 min
12
Dessert, Snack
Ingredients
- 1 Bag of Chelsea Approved Snickerdoodle Cookie Mix
- 1/2 Cup Neutral Cooking Oil (see notes)
- 1/4 Cup Water
- 1 Teaspoon Vanilla Extract
Directions
- Heat oven to 375F.
- Combine all of the ingredients in a bowl and mix thoroughly.
- Form dough into 12 equally sized balls on a lined baking sheet. 1-Pan Promise: Your cookies bake best when all are on the same sheet.
- Bake cookies for 17-19 minutes (see notes)
- Remove from oven and let cool for 5-10 minutes on the baking sheet. No cooling rack needed! Patience Pays off: Waiting 5-10 minutes will give cookies the perfect consistency.
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Enjoy!
Nutrition Facts
| Calories | 220 |
| Fat | 10 g |
| Sat. Fat | 0.5 g |
| Carbs | 30 g |
| Fiber | 1 g |
| Sugar | 16 g |
| Protein | 3 g |
| Sodium | 75 mg |
| Cholesterol | 0 mg |
Nutrition Facts are for finished cookies (12 per bag)
Baking Mix Ingredients: Buckwheat Flour, Cane Sugar, Oat Flour, Cinnamon, Salt, Baking Soda, Citric Acid
Wet Ingredients: Oil, Water, Vanilla Extract
Notes and Baking Tips:
Want to level up your baking? Check out these tips below on how to make the cookies even better!
1. Neutral Cooking Oil: You can use any high heat oil, but we recommend Canola Oil, Vegetable Oil, or Avocado oil. If you are going to use Coconut Oil, melt it in the microwave and then let it cool for a few minutes. Using hot oil will make the cookies spread out and become crispy in the oven.
2. Bake Time: The cookies should be done baking between 17-19 minutes. The cookies will look light and soft, trust the baking time! The top of the cookie will maintain a very light color, and it will finish cooking and firming up on the pan after you take it out of the oven.
3. Dark Color Pan = Crispy Cookies : If you are using a dark-colored baking sheet, the bottoms of the cookies will come out a little more crispy. We recommend cooking for the lower time (17 minutes) if you have a dark pan, and cooking for 18-19 minutes if you have a light colored pan.
4. Make sure to let them cool: Letting the cookies cool for 5-10 minutes will help them firm up and develop the best texture! Do not move the cookies to a cooling rack, just let them sit on the pan.
5. Big and Small Cookies: This cookie mix makes delicious cookies, big and small!
24 mini cookies: Bake at 375F for 15-17 minutes
Try Our Vegan & Gluten Free Snickerdoodle Cookie Mix
Are you ready to bake? Chelsea Approved baking mixes make this recipe quick and easy! Head to our Shop page to buy a bag and get baking!
