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Perfect Snickerdoodles Cookies Dairy-Free Egg-Free (VIDEO)

The perfect vegan snickerdoodle cookies, as loved on Pinterest. 
 
Dairy-free and egg-free. Delicate crunchy outside, soft chewy inside.
 
Thank you for sharing the love!
 
The BEST Milk-Free and Egg-Free Snickerdoodle Cookies

 

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One weekend, my hubby was in the mood for dairy-free snickerdoodle cookies.

Something I had never craved or had the inkling to create allergy-friendly.

After all, where’s the chocolate?!

But I’m so glad he tinkered in the kitchen that day…

because these have become a well loved treat with our food allergy friends.

He baked the cookies.

I snapped the photo.

And the rest is history.

Aren’t they beautiful?!

The BEST Milk-Free and Egg-Free Snickerdoodle Cookies

These were the perfect texture, too.

A little crunchy on the outside.

Chewy on the inside.

To make these egg-free, we used flax eggs instead of eggs.

And he used dairy-free buttery spread for the butter..

A house full of guests gobbled these up over board games.

Definitely approved by those without food allergies.

BIG WIN!

Thanks for all the pins and shares on this one.

We are grateful and so glad you love them. xo

Now I want Snickerdoodle Cookies! 😉

PS: In this post, see our new video about freezing this cookie dough

PIN FOR LATER

Vegan Milk-Free and Egg-Free Snickerdoodles

SNICKERDOODLE COOKIES DAIRY & EGG FREE

Oven 350

Makes 3 Dozen

SNICKERDOODLE INGREDIENTS

2 and 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy-free butter softened
2 cups sugar
2 flax eggs
2 teaspoons vanilla
1/4 cup sugar for coating
1 tablespoon cinnamon for coating

PIN IT FOR LATER

No Cream of Tarter Snickerdoodles

HOW TO MAKE SNICKERDOODLE COOKIES

Set oven to 350 degrees.

Mix 2 and 3/4 c. flour, 1 tsp. baking soda, and 1/2 tsp. salt in a medium bowl and set aside.

In a large bowl or Kitchen Aid Mixer (affiliate), cream together 1 c. soft dairy-free butter and 2 c. sugar until light and fluffy.

Beat in 2 eggs or 2 flax eggs one at a time.

Then add 2 tsp. vanilla.

Gradually stir the dry ingredients into the wet ingredients just until blended.

Combine the 1/4 cup of sugar and 1 tablespoon of cinnamon in a small bowl.

Roll the dough into 1 inch balls and roll the balls in the cinnamon sugar mixture.

Place cookies 2 inches apart onto ungreased cookie sheets (affiliate) and flatten slightly with a spatula.

Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Hope you enjoy these dairy-free and egg-free snickerdoodle cookies as much as we do!

 

Dairy Egg Free Snickerdoodle Cookies Recipe

This was originally posted December 2015.

 

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Mary Kay

Friday 25th of October 2019

We don't need to avoid egg, can we use an egg instead of the flax egg replacement? Thanks!!

Jamie Kaufmann

Friday 25th of October 2019

Yes, Mary Kay! That will work. Hope you love them! Jamie

Dominque

Monday 25th of March 2019

Hi, can these be frozen? And are they soft or hard cookies? Making for my one year old.

Jamie Kaufmann

Tuesday 26th of March 2019

I would think so, Dominique!

Angela

Wednesday 19th of December 2018

Hi! What is your ratio for the flax eggs? 1 Tbsp flax meal to 3 Tbsp water? I've seen different measurements. Wasn't sure what worked best. Thank you!

Jamie Kaufmann

Saturday 22nd of December 2018

That's exactly what we do, Angela. :)

Melanie Verrengia

Saturday 15th of December 2018

How many cookies does this recipe make? Thanks!

Jamie Kaufmann

Saturday 15th of December 2018

Three dozen for a normal size cookie, Melanie. :) Good question!

Mayen

Saturday 15th of December 2018

Can I use agave syrup instead of sugar? And if so, what’s the amount of agave I would use? Also what amount of gluten free flour would be the equivalent to the all purpose you used? Is it the same? One for one? Thank you! I have about 30 food allergies so I survive off of recipes like this but I have to do some substitutions :)

Sara B

Friday 21st of December 2018

For the agave syrup, I believe its 30% for what youd need to replace the sugar. So, about 2/3 of a cup of agave. Add most of it, then if the dough looks dry add the rest.

Jamie Kaufmann

Saturday 15th of December 2018

Hi Mayen, people have let us know that cup for cup gluten-free flours have worked in many of our recipes. I'm not real sure on the agave. I'm sure it would work but not sure in what measurement. The coating of cinnamon and sugar may be tricky, would you use stevia...as that needs to be a powdery coating. :) Hope they work for you!

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