Chewy Gluten Free + Vegan Snickerdoodles!
This year I really wanted to create an assortment of Gluten, Dairy, Egg , Nut free & Vegan Cookie recipes! For a few reasons..it means less ingredients so the recipe itself is simpler. But more importantly I hate for anyone to miss out on really good cookies through the holidays.
These snickerdoodle are IT. Its one of my favorite cookies and my standards for them are high. It took a good 4 tries to get them exactly the way I wanted & I’m in love with the way they turned out. I taste tested FAR too many!! They are crisp on the edges, chewy on the inside & are just the right amount of sweet.
This recipe is easy peasy. You don’t even need to chill the dough. If you have a medium sized cookie scoop you’ll have them in the oven within 15-20 minutes.
Better Batter Gluten Free Orginal Blend
This flour blend continues to amaze me. It can do so many things better than most other blends that I have tried. I cant live without for my bread recipes & have found it works exceptionally well in cookies too!
Lately I have been ordering it from the Better Batter website directly. When they sell out- they tend to restock pretty quickly. Check back within a day or two if they are sold out when you look. I buy it in bulk now (Up to 40 lbs at a time) as I cant risk running out. I use it in too many recipes that we love.
What if you cant get your hands on it? This may be the case if you live outside the US. My friend Nichole from Gluten Free on a Shoestring has figured out a mock recipe for better batter. Her version should work great in this recipe! The owner (Naomi) of better batter has confirmed that the mix is similar to the official version.
Better Batter so kindly offered me a 35% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell35
Butter
You can make these cookies with regular salted butter If dairy isn’t a concern for you. IF you are making them dairy free like I did please use Earth Balance Butter Sticks. You may try other brands but know that there is a lot of variety brand to brand and they don’t all perform the same. Earth balance is the best when it comes to mimicking how real butter works.
Of course you can just use regular salted butter too if making them dairy free isn’t a concern.
Organic Cane Sugar
Believe it or not there is a difference between regular cane sugar and organic. Organic tends to be a bit courser whereas regular is ground super fine. The finer the sugar the more the cookies spread. I tend to always work with organic and so therefore my recipes are perfected to spread the right amount using that. If you swap it out for regular your cookies may spread too much.
To make the cookies Corn Free
Just use a brand of corn free baking powder!
I know you’re going to ask me if you can use another gluten free flour blend.
And well.. its really risky. I know this much - no gluten free all purpose blend is the same or performs the same. There’s a big differences between better batter and King Arthur (which have become my go to’s). So if you make changes the cookies will turn out quite different. Cookies are especially finicky and the smallest changes can make them spread too much or not enough. So I really do recommend sticking with what I have posted! If you decide to try it with another blend- be prepared for some trial and error.
Do I need to chill the dough?
No! Now if your butter melts COMPLETELY by accident before adding it to the bowl then sure you may want to cover the mixing bowl and stick the dough in the fridge for 30 minutes. But, otherwise don’t worry about it. Chilling the dough if the butter isn’t melted will result in the cookies spreading a little less.
Can I freeze the cookie dough?
Sure! I haven't tried it out but I cant see why it would be an issue. But here’s the big BUT- I don’t recommend baking the cookie dough frozen. Oven temperature changes would need to be made to help them spread enough and since I haven’t tested that out I cant give you specific instructions. I would pre-scoop the dough. Freeze it in balls. Then then when you want to bake place the balls on your lined cookie sheet & let them thaw out for 30-60 minutes until they have softened. You can always do a test batch and throw 1-2 in the oven to see if they spread enough. If not- let them thaw out some more.
Perfect Gluten free + Vegan Snickerdoodles
