There’s just something magical about baking cookies, isn’t there? The warm, sweet aroma wafting through the house, the anticipation as they bake, and the joy of enjoying a freshly baked treat. But what if I told you that everyone can join in on this delicious experience, even those with dietary restrictions? That’s where my dairy free snickerdoodle cookies come into play! They’re soft, chewy, and bursting with that classic cinnamon-sugar flavor we all crave, all without a hint of dairy.
Let me take you back to a gathering I hosted last summer. I wanted to whip up something special that would cater to all my friends—especially those who are dairy-free. I decided to make these snickerdoodles, and wow, were they a hit! I watched as my friends devoured them, raving about how they couldn’t believe they were dairy free. Trust me, it felt amazing to see everyone enjoying something I made. And the best part? They’re so easy to whip up! So, if you’re ready to impress your friends and family with cookies that everyone can enjoy, let’s dive into this delightful recipe!
Ingredients List
Gathering your ingredients is the first step to cookie magic, and I promise you won’t need anything too fancy here! Just some simple staples that come together beautifully. Here’s what you’ll need:
- 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—this helps create that perfect chewy texture!)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup almond milk (feel free to use any plant-based milk you prefer)
- 2 teaspoons cinnamon (because we want that classic snickerdoodle flavor!)
Before you start baking, make sure your coconut oil is solid. This is key for that soft and chewy texture we all love! And don’t worry, if you can’t find cream of tartar, you can still make these cookies—I’ll share more on that later. Now, let’s get ready to bake some deliciousness!
How to Prepare Dairy Free Snickerdoodle Cookies
Now that we’ve got our ingredients ready, it’s time to dive into the fun part—making those delightful dairy free snickerdoodle cookies! Follow these steps, and I promise you’ll be rewarded with soft, chewy cookies that everyone will love. Let’s get started!
Step 1: Preheat the Oven
First things first, let’s get that oven preheated to 350°F (175°C). This step is crucial because you want your cookies to bake evenly and come out perfectly golden. So, go ahead and turn it on now while we mix up the batter!
Step 2: Combine Dry Ingredients
In a mixing bowl, add your 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of cream of tartar, and 1/4 teaspoon of salt. I like to whisk these together for a minute, just to make sure everything is evenly distributed. This is a simple step, but it’s so important for the texture of your cookies. Set this bowl aside for now!
Step 3: Cream Together Wet Ingredients
In a separate large bowl, grab your solid coconut oil (1 cup) and combine it with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Using a hand mixer or a sturdy spoon, cream these together until you get a fluffy, light mixture. It should take about 2-3 minutes—trust me, the texture is key here! Once that’s done, add in 1 teaspoon of vanilla extract and 1/4 cup of almond milk. Mix until everything is combined and smooth.
Step 4: Mix Dry and Wet Ingredients
Now it’s time to combine the dry and wet ingredients! Gradually add the dry mixture to the wet mixture, stirring gently. I like to do this in batches to make sure everything is well incorporated. You’re aiming for a soft dough that’s slightly sticky but holds together nicely. If it feels too dry, don’t hesitate to add a splash more almond milk!
Step 5: Prepare Cinnamon-Sugar Coating
In a small bowl, mix together 2 teaspoons of cinnamon with a couple tablespoons of granulated sugar. This cinnamon-sugar coating is what makes these cookies extra special! Once mixed, set it aside because we’ll use it in the next step.
Step 6: Form and Bake Cookies
Using your hands or a cookie scoop, form the dough into small balls—about 1 inch in diameter. Roll each dough ball in the cinnamon-sugar mixture until they’re well coated. Place them on a baking sheet lined with parchment paper, leaving some space between each cookie. Gently flatten each ball slightly with your palm. Now, pop them in the oven and bake for 10-12 minutes, or until the edges are just golden. Oh, the smell will be heavenly!
Step 7: Cooling the Cookies
Once they’re baked to perfection, take the cookies out of the oven and let them cool on the baking sheet for a few minutes. This helps them set up a bit. Then, transfer them to a wire rack to cool completely. Letting them cool on the rack is essential for that perfect chewy texture, so don’t skip this step!
Tips for Success
Alright, my fellow bakers! Here are some of my favorite pro tips to ensure your dairy free snickerdoodle cookies turn out absolutely perfect every time. Trust me, these little nuggets of wisdom can make all the difference!
- Adjusting Sweetness: If you prefer a sweeter cookie, feel free to bump up the granulated sugar a bit! You can also swap out some of the brown sugar for granulated sugar for a slightly different flavor profile. Just keep in mind that brown sugar adds that lovely moisture!
- Cinnamon Levels: Cinnamon is the star here, so adjust it to your taste! If you love a strong cinnamon punch, don’t hesitate to add an extra teaspoon or two to the sugar mixture. On the flip side, if you’re not a huge fan, dial it back a little.
- Chill Your Dough: If you have time, chill your cookie dough for about 30 minutes before baking. This will help the cookies maintain their shape and give them a nice chewy texture. Plus, it makes them easier to handle!
- Check for Doneness: Keep an eye on your cookies as they bake! They should be golden around the edges but still soft in the center. They’ll continue to firm up as they cool, so don’t overbake!
- Experiment with Mix-Ins: Feel free to get creative! Toss in some dairy-free chocolate chips, chopped nuts, or even a sprinkle of sea salt on top before baking for an extra flavor boost!
With these tips in your back pocket, you’re well on your way to baking the most delightful dairy free snickerdoodle cookies ever! Happy baking!
Nutritional Information
Let’s talk about the goodness in these delicious dairy free snickerdoodle cookies! Each cookie is packed with flavor while still being mindful of dietary needs. Here’s a breakdown of the typical nutritional values per cookie:
- Calories: 150
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 50mg
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Sugar: 10g
Keep in mind that these values are estimates and can vary based on specific brands of ingredients used and portion sizes. But rest assured, you’re indulging in a delightful treat that’s both satisfying and fits a variety of diets. Enjoy every bite, guilt-free!
FAQ Section
Can I use different types of milk?
Absolutely! While I love using almond milk in my dairy free snickerdoodle cookies, you can substitute it with any plant-based milk you prefer—like soy, oat, or coconut milk. Just keep in mind that each type may slightly alter the flavor. For example, coconut milk will add a subtle tropical note, while soy milk has a more neutral taste. Feel free to experiment and find your favorite!
How do I store the cookies?
To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They’ll stay good for about 5 days. If you want to keep them longer, you can pop them in the fridge, but they might lose some of that lovely softness. Just remember to let them come to room temperature before enjoying. Trust me, they taste best when they’re a little warm!
Can I freeze the cookie dough?
Yes, you can totally freeze the cookie dough! Just scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze them until solid, then transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, you can bake them straight from the freezer—just add a couple of extra minutes to the baking time. It’s like having fresh cookies on demand!
Why You’ll Love This Recipe
- Quick Preparation: These cookies come together in no time! With just a few simple steps, you’ll have delicious dough ready to bake in under 30 minutes.
- Soft and Chewy Texture: Each bite is a heavenly combination of soft and chewy goodness, making them utterly irresistible!
- Suitable for Various Dietary Needs: Perfect for those who are dairy-free and vegan, these cookies ensure everyone can enjoy a sweet treat without compromise.
- Delightful Cinnamon Flavor: The classic cinnamon-sugar coating adds a warm, comforting flavor that takes these cookies to the next level. It’s the taste of nostalgia in every bite!
Dairy Free Snickerdoodle Cookies: 7 Irresistible Bites
- 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
