Dairy, Egg and Nut Free Snickerdoodle Cookies

Dairy, Egg and Nut Free Snickerdoodle CookiesA while back a reader wrote me asking whether my new book has a recipe for Snickerdoodle Cookies. She said her husband loves these cookies, and she wanted to make a version free of dairy, eggs and nuts. As it turned out, my current book doesn’t have a Snickerdoodle recipe, but I was already developing one for a new book down the road. Finally, the Dairy, Egg and Nut Free Snickerdoodle Cookie is here! And it is one of the best I’ve ever tasted.

The Snickerdoodle Cookie prompts passionate responses from people. It is one of those simple, straightforward cookies whose roots are typically traced back to our childhoods. Some old cookbooks claim the cookie was originated in 19th century New England. The soft and chewy cookie is characterized by a cinnamon sugar and crackled surface. Also, the Snickerdoodle typically uses a mixture of cream of tartar and baking soda as a leavener instead of baking powder. I always have cream of tartar around the house since I make a lot of play dough with my kids. Buy a small jar to have on hand;  it will keep practically forever.

This is another recipe I love to make with my kids because they have fun rolling the dough into little balls and then dropping them into a cinnamon sugar mixture. I also like to use the mini cookie scooper for scooping out perfect little 1 inch balls of dough. These scoopers make the whole process of scooping out portions of dough easier and faster.

I hope you and your family enjoy this recipe as much as we do. I’d love to hear from any of you who remember a special cookie they loved growing up, but now can’t find or an enjoy a recipe that is allergen free. Happy Baking!

DAIRY, EGG AND NUT FREE SNICKERDOODLE COOKIES

1 c. dairy free shortening (I use Crisco)

1 1/2 c. granulated sugar

1/2 cup unsweetened applesauce

3 c. unbleached all purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. cinnamon

1/4 tsp. salt

Cinnamon Sugar Mixture for Rolling:

3 T. granulated Sugar mixed with 3 tsp. cinnamon in a small bowl.

Preheat oven to 400 degrees and line two baking sheets with parchment paper. In the bowl of a stand mixer, combine shortening, sugar and applesauce.  In a seperate medium bowl, combine flour, cream of tartar, baking soda, cinnamon and salt with a wire whisk. Add to shortening mixture and mix on low until thoroughly combined.

Use a small cookie scooper to make 1 inch dough balls. Drop the cookie balls into the cinnamon sugar mixture, making sure the entire surface is evenly coated.

Bake for 9-11 minutes or until edges are just starting to brown the middle is still somewhat soft. Cool completely on baking sheet and store in an airtight container.

50 Responses

  1. THANK YOU! THANK YOU! THANK YOU! THANK YOU!

    As you know this is my husband’s favorite cookie and I have tried to make other vegan snickerdoodle that isn’t very good but my son Nick liked them and calls them Nickerdoodles.

    Can’t wait to make these tomorrow.

  2. Thank you so much!!! My husband also loves snickerdoodles but I never make them because my son can not have them. I love that there are no hard to find ingredients or energ. I don’t like what energ egg replacer does to things. This is so awesome!!!

  3. Kelly, I bought your cookbook last week and have made several treats for my 3 allergic children. They loved them all. I think I own all most all of the “kid” allergy cookbooks and yours is by far my favorite. I love the layout of the book and all the pictures. I especially like the ingredient section in the beginning. It’s nice to know specific brand names. I can’t wait to try the doughnut recipe…my children have never had doughnuts! I have been looking for a good fudge recipe for the holidays. Do you have any ideas for milk-free, egg-free, nut-free fudge? Congratulations on the great book — I’m buying one for my Mom too.

  4. These look delicious! I think I’ll try them today :). I’ve also tried your doughnut recipe and my son LOVED them. They were his very first doughnuts and he’s three and a half years old. My sister buys “Island Paradise” Snickerdoodle cookies at the Farmer’s Market in California that have mango and pineapple in them and they’re delicious.

  5. Thanks Kelly! I have searched high and low for a Snickerdoodle recipe and have been making one just subbing the actual egg w/a replacer – it’s passable (kids don’t know any better and love it) but I can’t WAIT to try this one this weekend!

    Laurie – the donuts are GREAT, my son went nuts for them and they were his first too!

  6. Thanks everyone for your very nice comments! I can’t WAIT for ya’ll to try them. Honestly…I’ve been obsessed with them lately.

    Laurie…I PROMISE I will have a fudge recipe in time for the holidays. Fudge was my mom’s FAVORITE treat of all time…and I’ve been working hard to get it right.

  7. Kids are napping and the Snickerdoodles just came out of the oven…. hmmmm a little piece of heaven. There is something about snickerdoodles that make me happier than any other cookie.

    Can’t wait for Nick to get up and try the new and improved Nickerdoodle recipe.

    Thanks.

  8. Hi, Kelly,
    What an answer to prayer your cookbook has been!!! We have three out of four children who have either peanut/legume, egg, and/or milk allergies. A friend in a different state recommended your site, and once I read a few recipes online…I just knew I’d be happy with your cookbook. The best money I have spent on an allergy free cookbook. Your layout is easy to read, clear on directions, and WOW your recipes are SCRUMPTIOUS!! Our kids had doughnuts for the first time, and today I made your pumpkin cookies for my four little pumpkins…what a hit!! Thank you for using your gift of baking and researching for the rest of us.
    One question: We cannot use soy/tofu: Any other ideas for a replacement for the other recipes in your cookbook that use these?
    Very grateful,
    Victoria

    • i read this comment and Kelly I have the whole legume family that my son has problems with Soy, peanuts, and pea. My son also has peanuts, tree nuts, dairy, and High fructose syrup and can only tolerate small amounts of corn. I have found all m margarines and cooking shorting has the legume family in them. I have to use coconut shorting , coconut oil, olive oil, and canola oil for baking. Each recipe I have found I have to experiment with but olive oil so far as worked for all the cookies I have made so I am going to try yours next. I have vegans also in my family and I am eager to try this for a good snickerdoodle cookie has been far and between to find with out eggs. I hope this helps a mom. Oh yes by the way I found out Toms of Maine toothpaste use a soybean oil base for their glycerin so watch out for their products moms with soy allergies. :-)

  9. Pingback: Dairy, Egg and Nut Free Snickerdoodle Cookies | Nibblers

  10. Thanks SO MUCH Victoria! In answer to your question, please substitute 1 T. water for each 1/4 c. tofu in recipes. The outcome won’t be the same, but suitable enough. Hope that helps!!

  11. Kelly–I baked these for my egg-allergic 2 year old son (who was just diagnosed with an additional peanut and walnut allergy today—thank GOD I found you!!!!) and let me tell you, he keeps asking for them. More mommy! I have eaten about a dozen myself because they are that good. Thank you for this great recipe! keep them coming! (I took a picture of him eating them with such zeal–can I send it to you?)

  12. I made these with my 2 year old daughter for my sister’s wedding reception, along with your chocolate chip cookies. My sister’s only request for what I made was that it be something my daughter could have with her allergies. Well, let me tell you, they were a hit! Everyone who ate them commented on how good they were. Your recipes are easy to make and delicious! My daughter loves when I take out my Kitchen-Aid mixer because she can’t wait to see what we are baking next! Thank you for sharing your wonderful recipes!

    Kristy

    • I love that Kristy!! I made a bunch of allergen free cookies for a family wedding last November that everyone went crazy for…it is so nice to see EVERYONE enjoy the treats, not just our food allergic kiddos!!

  13. Just found your blog and your book! What can I say, but that you and your book are a GODSEND! Just made these snickerdoodles with my daughter who is allergic to milk and eggs. They are fantastic! I told my daughter about the donut recipe and she is very excited to have her first donut. Thank you so much Kelly!!

  14. This has to be one of the BEST snickerdoodle recipes out there — even for those who aren’t FA. We made these on Christmas Eve, my 5 year old’s request, and Santa and the Elves just loved them!

  15. I just saw the note on the bottom that if we are looking for other cookie recipes to let you know. I am! My favorite Christmas cookies growing up were mint bars. I made them this year, and while they were good, they were as good as they should have been. The part I had trouble with is a fudgey cake for the bottom layer. The cake recipes are too “cakey” & the brownie recipe isn’t cakey enough. I made mint “buttercream” icing and chocolate ganache for the top layers, and both turned out well – I just need help with the bottom!

  16. Thanks, Kelly! And by the way, I have never had a snickerdoodle before (for most of my life I thought it didn’t count as dessert unless it was chocolate!) so I had nothing to compare these delicious cookies to, but my husband has had many snickerdoodles & declared these the best he’s ever had. Awesome recipe as always!

    • That’s really funny Katie becuase I feel the same way about chocolate! But I’ve found there is a world beyond chocolate…lol. Thanks again!!

  17. my son absoutly loves them and there so easy thank so much it make me appy to see im enjoy something somuch since its very rare

  18. Thanks for this recipe! I think these might be the best cookies I have ever had! The whole family loved them. My 4 year old has a milk and egg allergy. He got a little pinch of the cookie dough and said yum mom this is good and said the same with the baked cookies. We have tried several recipes and loved them all. Thanks for helping me to give my little man a chance to be “normal”!

  19. My kids and I just made these and they turned out better than any allergy (or otherwise) cookie I’ve made to date! (It’s my first time making one from your site). I can’t wait to try the other baked goods you have! Thank you for opening new doors for us!

  20. Thanks so much for sharing a great recipe. My son is allergic to milk, eggs, and peanuts. His brother was tired of my same old standby cookie I usually make and begged me to make snickerdoodles…I found your recipe doing a Google search…and couldn’t have been more pleased. Thanks for sharing!

  21. Can ya’ll guide me as to what I did wrong? mine didnt fall, they ended up balls and they crumbled apart when I bit in…any suggestions?

  22. During our recent family vacation, my FA sons were ecstatic to find a box of “safe” snickerdoodles while at Legoland California. But they both admitted: “Mom, yours are better.” Thank you Kelly for your wonderful snickerdoodle recipe. With your help, I’ve reached cookie hero status!

  23. Sounds like a fantastic cookie. But please help.. Our 8 and 10 year old both are allergic to wheat, nuts, dairy, soy, whey, fish,, beef, pork, apples, lemons, gluten, with celiac diseas
    How could I make these .. What Ingredients can I use in place of the ones they are allergic too?
    Thanks!!

  24. Sounds like a fantastic cookie. But please help.. Our 8 and 10 year old both are allergic to wheat, nuts, dairy, soy, whey, fish,, beef, pork, apples, lemons, gluten, with celiac disease and allergic also to corn
    How could I make these .. What Ingredients can I use in place of the ones they are allergic too?
    Thanks!!

  25. This is another great cookies for people who want to stay healthy and not have to give up eating old family favorites. Definitely, better than Grandma’s version because it has less calories. You can also add lecithin, or flax seeds for additional nutrients.

  26. These cookies are delicious. I put in a recipe for snickerdoodles with no eggs and came upon your site. I am so glad i did. Thank you very much.

  27. My son goes to a vegetarian/no egg school and they made snickerdoodles in 2nd grade cooking class and came home asking to make some with me…but I had never eaten snickerdoodles and was clueless. Although we don’t have the same allergies, I did need an eggless recipe to be able to send the cookies to school. So voila, up came your recipe in a search. I adapted it for what I had on hand, and substituted butter for the Crisco (not allergic to milk here) and canned pumpkin for the applesauce. They turned out excellent and perfect for fall! For those who are clueless about snickerdoodles like me, you may have to flatten the balls with the palm of your hand before baking. I didn’t know that in the first batch and they came out high and cake-like – still yummy but looking nothing like the picture, but maybe that was because of my substitutions. Thanks so much.

  28. I made these today and they were excellent. Thank you for your recipes. I also had trouble with them not flattening out. Am I supposed to flatten the balls some before baking?

  29. I also had issues with the cookies not flattening out. But what was more disappointing was the lack of flavor going on. All that came through was a touch of cinnamon from the coating. What on earth did I do wrong here?..I have fresh quality ingredients and followed the recipe exactly. I don’t make snickerdoodles often..am I missing something? Vanilla? More cinnamon? More sugar? They weren’t even sweet..no flavor..I’m perplexed! BTW..I love everything else on this site..thank you for being an excellent resource for allergy free treats!

    • Amara…I am so sorry you didn’t have success with this recipe! So many things affect the outcome of a recipes…humidity in a kitchen, different brands of ingredients, over stirring, understirring, overbaking, underbaking….try again and let me know if you get a different result! xo

  30. Thank you SO much:) I have developed a severe egg intolerance that leaves me incapacitated for hours after I have ingested the slightest bit of yolk or white. This recipe made about 4 dozen cookies using a 1″ cookie scoop. The cookies were moist and perfectly scrumptious!

    Alterations to this recipe that I made were as follows:
    Omitted salt
    Used salted butter in place of shortening
    Used powdered sugar (generous 2.5 cups) in place of granulated sugar (only enough to roll the dough)
    Added an extra pinch of cinnamon in the dough – next time I think I will add nutmeg to both the dough and the topping.

  31. Absolutely awesome! I became allergic to eggs earlier this year (allergic intolerance) and have dreaded every holiday as I love to bake the ole family favorites-all egg based. After a few failed attempts with other recipes, I came across your recipe for Snickerdoodles. It was easy, only addressed my intolerance to eggs rather than a multitude of allergens, and was quick and simple. Best of all, the only reason the family knew they were egg free was that I was enjoying them! Thank you!

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