Allergy Friendly + Gluten Free + Vegan - Snickerdoodle Cookies

Our version of the famous Snickerdoodle cookie. Sweet, spicy, and allergy-friendly!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 30 2" sugar cookies


For the Cookie:

2 cups Hungry Harry's All-Purpose Flour Blend

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/4 cup granulated sugar

1/4 cup brown sugar

3 tablespoons powdered sugar

8 tablespoons coconut oil or vegetable shortening, softened, not melted

2 eggs or 2 egg replacers, lightly beaten

1 teaspoon gluten-free vanilla extract

2 teaspoons ground cinnamon


For the Topping:

1 tablespoon ground cinnamon

2 tablespoons crystal sugar



Preheat oven to 350ºF. Combine all the dry ingredients in a bowl and whisk. Add the oil, egg, and vanilla. Mix to combine. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.

Roll the dough into balls a little bit smaller than a golf ball. Flatten them with the palm of your hand, then mark a crosshatch on each cookie with a fork. Mix the cinnamon and sugar topping together. Sprinkle liberally over cookies. Bake for 8 - 10 minutes, or until the cookies are a light golden brown.