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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?!
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.
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!
SNICKERDOODLE COOKIES RECIPE
dairy-free & egg-free
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!
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Original Post 12/21/15