Oh my goodness, let me tell you about these dairy free snickerdoodle cookies! They’re so soft and chewy, you won’t even believe they’re dairy free. I remember the first time I made them; the kitchen was filled with that warm, cinnamon-y scent that just screams comfort and home. It’s amazing how you can have such a delicious treat that accommodates dietary restrictions without sacrificing flavor. Trust me, whether you’re dairy-free or just looking for a scrumptious cookie, these little gems will hit the spot! They’re perfect for sharing, but honestly, I wouldn’t blame you if you wanted to keep them all to yourself. Just one bite, and you’ll be hooked!
Ingredients for Dairy Free Snickerdoodle Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup coconut oil, solid (not melted!)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup almond milk (or your favorite plant-based milk)
- 2 teaspoons cinnamon (for that signature snickerdoodle flavor!)
How to Prepare Dairy Free Snickerdoodle Cookies
Preheat the Oven
First things first, let’s get that oven preheated to 350°F (175°C). This step is super important because it ensures your cookies bake evenly and come out perfectly soft and chewy. You want that warm, inviting heat ready to greet your dough as soon as it hits the baking sheet!
Combine Dry Ingredients
In a medium bowl, grab your all-purpose flour, baking soda, cream of tartar, and salt. Whisk them together until they’re well combined. This little mix helps to create the perfect cookie structure, so don’t skip this step! You’ll want to see a nice, uniform blend before moving on.
Cream the Wet Ingredients
Now, in a large mixing bowl, we’re going to cream together the solid coconut oil, brown sugar, and granulated sugar. I like to use a hand mixer for this, but you can do it by hand if you’re feeling strong! You’re looking for a fluffy, light texture that’s well combined. This is what gives your cookies that delightful chewiness!
Mix Wet and Dry Ingredients
Next, pour in the vanilla extract and almond milk into your creamy mixture. Stir until it’s all blended together. Now, gradually add your dry ingredients to the wet mixture. I like to do this in batches to make it easier to mix. Just keep folding until there are no dry spots left in the dough—this is where the magic happens!
Prepare Cinnamon-Sugar Mixture
In a small bowl, combine the remaining granulated sugar with the cinnamon. This is going to be the fun part where your cookies get that iconic snickerdoodle flavor. Just mix it well, and set it aside for rolling the dough later!
Form and Bake Cookies
Now, let’s get our hands a bit messy! Scoop out some dough and form it into balls—about the size of a tablespoon works great. Roll each ball in your cinnamon-sugar mixture until they’re fully coated. Place them on a baking sheet lined with parchment paper, giving them a little space to spread. Gently flatten each ball just a tad before popping them in the oven. Bake for 10-12 minutes, or until the edges are beautifully golden brown. Once they’re out, let them cool on a wire rack—if you can resist the urge to eat them all warm!
Why You’ll Love This Recipe
- Quick and easy to whip up—perfect for any day!
- Soft and chewy texture that makes each bite a delight.
- Absolutely delicious, with that classic snickerdoodle flavor.
- Dairy-free, so everyone can enjoy them without worry!
- Great for various diets, including vegan and gluten-free (just swap the flour!).
- Perfect for sharing with friends or keeping all to yourself—no judgment here!
Tips for Success
Alright, let’s make sure your dairy free snickerdoodle cookies turn out absolutely perfect! First off, if you find the dough a bit too sticky, don’t hesitate to pop it in the fridge for about 15-20 minutes. This little chill will make it much easier to handle. Also, when it comes to cinnamon, feel free to adjust the amount to suit your taste. If you’re a cinnamon lover like me, go ahead and add a bit more to the sugar mixture for an extra kick!
Another tip is to keep an eye on your cookies as they bake. Ovens can vary, so check them a minute or two early. You want the edges to be golden brown while the centers remain soft. And finally, let them cool completely on a wire rack before diving in—this helps them set up nicely. Trust me, the wait is worth it!
Nutritional Information
Now, if you’re curious about how these delicious dairy free snickerdoodle cookies stack up nutritionally, here’s the scoop! Each cookie contains approximately 150 calories, with about 7 grams of fat and 1 gram of protein. You’ll also find around 20 grams of carbohydrates and 10 grams of sugar in every sweet bite. Keep in mind, these values are estimates and can vary based on specific brands and ingredients you use. But hey, who’s counting when they taste this good? Enjoy them guilt-free!
FAQ Section
Can I use a different type of plant-based milk?
Absolutely! While I love using almond milk in this recipe, you can easily swap it out for any other plant-based milk you prefer, like soy, oat, or coconut milk. The flavor might change a bit, but the cookies will still turn out delicious!
How should I store these cookies?
To keep your dairy free snickerdoodle cookies fresh and tasty, store them in an airtight container at room temperature. They’ll stay good for about a week, but trust me, they probably won’t last that long!
Can I freeze the dough or baked cookies?
Serving Suggestions
These delightful dairy free snickerdoodle cookies are fantastic on their own, but why not take the experience up a notch? I love serving them warm with a tall glass of almond milk or coconut milk—it’s the perfect pairing! You could also whip up a simple dairy-free vanilla ice cream to sandwich between two cookies for a fun treat. If you’re feeling fancy, a drizzle of dairy-free chocolate or a sprinkle of chopped nuts can elevate these cookies to another level. Trust me, whatever you choose, they’re bound to be a hit!
Storage & Reheating Instructions
To keep your dairy free snickerdoodle cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for about a week—though I doubt they’ll last that long! If you want to keep them even longer, you can freeze the baked cookies. Just make sure they’re completely cooled, then place them in a freezer-safe bag or container. When you’re ready to enjoy them, simply let them thaw at room temperature or pop them in the microwave for a few seconds to warm them up. Trust me, nothing beats a warm, soft cookie fresh out of the microwave!
Print
Dairy Free Snickerdoodle Cookies: 7 Irresistible Delights
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
Delicious dairy free snickerdoodle cookies that are soft and chewy.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup coconut oil, solid
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup almond milk
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, cream of tartar, and salt.
- In another bowl, cream together coconut oil, brown sugar, and granulated sugar.
- Add vanilla extract and almond milk to the mixture.
- Gradually add dry ingredients to the wet mixture.
- In a small bowl, combine cinnamon and remaining sugar.
- Form dough into balls and roll in the cinnamon-sugar mixture.
- Place on a baking sheet and flatten slightly.
- Bake for 10-12 minutes until edges are golden.
- Cool on a wire rack.
Notes
- Store cookies in an airtight container.
- Substitute almond milk with any plant-based milk.
- Adjust cinnamon according to your taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: dairy free snickerdoodle cookies
