@rachelsdairyfreedelights: You’d never guess, these sweet and tender ✨🍪✨ SNICKERDOODLES ✨🍪✨ were made without milk or wheat! After plenty of trials and comical failures, I finally realized the cookies I’d envisioned. Rave reviews from a gluten-eater (who didn’t know they were wheatless) encouraged me to bake and share these more often. The coconut sugar lends a caramel note, while the cream of tartar adds that signature “bite”. With nostalgic flavor and delightfully soft texture, they’re proof that allergen-free can (and should!) taste amazing 😍 👉 FIRST: Preheat oven to 375. 📜 THEN: Line a baking sheet with parchment paper (I used If You Care). WET INGREDIENTS: ✅ 1/2 cup firm (high fat) dairy-free butter (I used @Country Crock sticks) ✅ 1/2 cup coconut sugar (I used @Big Tree Farms) ✅ 1/2 cup organic cane sugar ✅ 1 egg (I used @Vital Farms) ✅ 1 tsp vanilla (I used @Singing Dog Vanilla) DRY INGREDIENTS: ✅ 1.5 cups gluten-free 1:1 flour (I used @King Arthur Baking) ✅ 1/2 tsp baking soda ✅ 1/4 tsp baking powder ✅ 1/4 tsp cinnamon ✅ 1/8 tsp salt ✅ 1/8 tsp cream of tartar ROLL IN: ✅ 3 tbsp coconut sugar ✅ 3/4 tsp cinnamon DIRECTIONS: 1. Combine dry ingredients. 2. Beat wet ingredients together. 3. Sift dry over wet, stir until combined, and knead to form dough. 4. Portion dough into balls (1.5 tbsp each). 5. Roll each ball in cinnamon sugar. 6. Place on prepared sheet and bake for about 10 minutes at 375. (They will be soft but firm up while cooling. Bake 1-2 minutes longer if you prefer a firmer center. 7. Let cool on sheet for 5-7 minutes, then continue cooling on a cookie rack or plate at room temperature. 8. Enjoy! Truly my soul waiteth upon God: From Him cometh my salvation. He only is my rock and my salvation; He is my defence; I shall not be greatly moved. - Psalm‬ ‭62:1-2‬ ‭#dairyfree #glutenfree #snickerdoodle #glutenfreebaking #cookies

Rachel | Dairy-Free Foodie

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Friday 30 October 2026 23:02:42 GMT