Dairy Free Snickerdoodles

These dairy free snickerdoodles are your classic snickernoodle cookies but they are with oil instead of butter. They are perfect for making with kids!

I love how easy they are to make and that they don't need to be chilled.

If you like these dairy free snickerdoodles, you may also like my dairy free chocolate chip cookies.

Or, you may like to try one of my many other dairy free desserts.

Jump to:

• how do you make cookies with oil instead of butter?
• Which Type Of Oil should i use?
• Do Eggs Need to Be at Room Temperature?
• Can I Make This Without Using Eggs?
• What are dry measuring cups?
• Sugar
• How to Store Sugar
• What Kind of Vanilla Should I Use?
• Can I use baking soda and baking powder interchangeably?
• Baking with Humidity
• Adjusting for a Convection Oven
• troubleshooting
• Why did my cookies burn?
• how to store
• how to freeze
• Dairy Free Snickerdoodles

how do you make cookies with oil instead of butter?

Making cookies with oil is a little bit different than making cookies with butter.

Since butter is about 80% fat and 20% water, and oil is 100% fat, you need less oil than you do butter.

However, that could lead to cookie dough with oil being drier and therefore harder to shape. This is not the case with cookies like mandel bread cookies, but in most cases, it is.

So, it's really helpful to add a little bit of water to get a similar consistency to cookie dough made with butter.

I do this by adding a bit of water at a time and mixing it in before adding a little more until I get the right consistency. Usually, only 1 to 2 tablespoons of water does the trick.

Do oil cookies need to be chilled?

In most cases, I don't find chilling cookies made with oil necessary.

The one exception is for cookies you plan to cut out, like sugar cookies or gingerbread cookies, because chilled dough makes the cut-out shapes easier to work with.

Which Type Of Oil should i use?

I don't specify in the recipe which type of oil to use because it's mostly personal preference and I don't want anyone to feel they have to use specifically that type of oil. For the most part, you can use whatever oil you feel most comfortable using.

I use neutral oils like canola oil, safflower oil, and vegetable oil.

You can also use stronger oils like olive oil and coconut oil, but keep in mind that they may change the taste somewhat.

If you're going to use olive oil, use the one labeled pure olive oil because it has the mildest flavor. This should make the flavor a lot less noticeable.

Is It Better to Use Canola Oil or Olive Oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is generally considered a healthier choice.

So, really, it's whatever you prefer.

How to Store Oil

Store oils in a cool, dark place to prevent them from becoming rancid.

If you store them in the fridge, some oils, like olive oil, may solidify and look strange, but don't worry, they'll return to normal at room temperature.

Coconut oil begins to solidify in temperatures under 76°F or 25°C.

Do Eggs Need to Be at Room Temperature?

The short answer is "no."

While a lot of recipes call for room-temperature eggs, the difference is only noticeable if you do a side-by-side comparison, and even then, the difference is very slight.

Are Eggs Dairy?

No, eggs are not dairy.

Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt.

So, while eggs are an animal product, they are not dairy.

Recipes like my pancakes without milk are dairy free, even though they contain eggs because they don't use milk or butter.

If this sounds like a silly question to you, you'd be surprised how many people think eggs are dairy because they're in the refrigerated section of the supermarket.

How Can I Tell if My Eggs Are Still Good?

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they're still fresh.

If they sink but stand on one end at the bottom of the glass, the eggs are older but still good to use.

If an egg floats to the top, it's very old and should be checked carefully for signs of spoilage before using.

Can I Make This Without Using Eggs?

Yes. All you have to do is replace each egg with 2 tablespoons of water.

How Do I Replace Eggs in Recipes?

After being asked by a mother how she could make one of my dairy free recipes for her child who is allergic to eggs, I did a lot of research into it and started making egg free recipes too. I'm here to help you know 🙂

So, if you want to make pretty much any recipe eggless, here's how you do it:

Eggs do three things in most recipes: they help bind the ingredients together, help them rise, and add moisture.

For example, eggs are the primary binder in a pumpkin pie, creating a sliceable custard, but in my chewy brownies they mostly just help them rise.

So, to replace eggs in fluffy things like eggless chocolate cakes and eggless cornbread, use ¼ cup of water per egg called for.

For cookies like my eggless chocolate chip cookies, use 2 tablespoons of water in place of each egg.

In pies like eggless pumpkin pie or in recipes like eggless meatloaf, and really anything that uses eggs as a binder, use 1 tablespoon of cornstarch and ⅓ cup of water per egg. Though don't try this with matzo balls, because it doesn't work-believe me, I've tested it and ended up with a big mess.

What are dry measuring cups?

Dry measuring cups are the set of cups that usually come with measuring spoons. Each cup is a different measurement, just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are the cups that usually hold more than one cup and have lines on the side that mark the measurements.

The problem with using liquid measuring cups to measure powdery dry ingredients, like flour and cocoa, is that you shake the cup to level them off. This causes the powder to settle, and you end up with more than you need.

I tested this with a friend who didn't believe me, and we ended up with a quarter cup more flour than the recipe called for.

Should I sift the flour and other dry ingredients?

It's usually recommended to sift your powdery ingredients, like flour and cocoa, before using them.

Sifting aerates the flour and removes any lumps, which helps make baked goods fluffier.

It also helps you get a more accurate measurement than when you use flour that's been packed tightly in a bag.

And sifting dry ingredients together, like flour, cocoa, and baking powder, helps make sure they're evenly distributed in the batter. Which honestly, I think is probably overrated, so I personally never bother with it.

Sugar

The primary role of sugar is to be a sweetener. However, sugar also contributes to the tenderness and moistness of the baked good by absorbing and retaining moisture and helps create the golden brown color when baking as it caramelizes.

Recipes with more sugar often result in softer, moister textures. However, I learned the hard way that too much sugar leads to a sticky mess.

When it's heated, sugar caramelizes, resulting in a rich, complex flavor and a brown color. This adds both flavor and color to baked goods and is also the process in which caramel sauce, dulce de leche, caramel candies, and regular candies are made.

When used in recipes containing yeast, the sugar is eaten by the yeast, producing carbon dioxide and causing the dough to rise.

Sugar also acts as a preservative in jams, jellies, and fruit preserves by reducing water activity and preventing microbial growth.

There are many different types of sugar, including white sugar, brown sugar, vanilla sugar, powdered sugar, turbinado sugar, and demerara sugar.

When a recipe calls for "sugar" without specifying anything else, it's referring to regular white sugar.

White Sugar

White sugar (sometimes called granulated sugar, table sugar, or white granulated sugar) is made of either beet sugar or cane sugar, which has undergone a refining process.

It is the easiest to find and most commonly used.

Brown Sugar

Brown sugar is white sugar with molasses added to it.

It is commonly used in chocolate chip cookie recipes, and it's rare for a recipe that calls for brown sugar not to also call for white sugar as well.

When a recipe calls for "brown sugar" but doesn't specify what type (light or dark), it is referring to light brown sugar.

In my recipes, you can use whatever type of brown sugar you have on hand, whether it is dark brown sugar, light brown sugar, or demerara sugar - which is very common in Israel.

Just keep in mind that the flavor and color will be slightly different, depending on what you choose to use.

Turbinado Sugar

Turbinado sugar is better known as "raw sugar." But, despite this name, the sugar is not really "raw."

Instead, it's partially refined sugar that retains some of the original molasses.

The term "raw sugar" may also give off the impression that it is somehow healthier.

In reality, turbinado sugar is nutritionally similar to white sugar.

Demerara Sugar

Demerara sugar is very popular in Israel and is especially delicious in tea, but is also used for baking.

Unlike white sugar, demerara sugar undergoes minimal processing and retains some vitamins and minerals.

However, it is still not much healthier than white sugar.

Vanilla Sugar

Vanilla sugar is not very common in the States. However, it is common in Israel and parts of Europe.

This is sugar that sat for an extended period of time with vanilla beans, giving it a vanilla flavor.

Caster Sugar

This type of sugar is common in the United Kingdom.

It has a grain finer than white (granulated) sugar and larger than powdered sugar.

Caster sugar is often called for in recipes for delicate baked goods like meringues, souffles, and sponge cakes.

You can use a 1:1 conversion rate between caster sugar and white (granulated) sugar.

Powdered sugar

Powdered sugar, sometimes known as confectioners' sugar, is a sugar with a powdered texture.

This sugar is rarely used for baking. Instead, it is used for dusting desserts and making frosting, icing, and glazes.

In some countries, you can also find powdered vanilla sugar.

It is made the exact same way regular vanilla sugar is made. However, the sugar used is powdered instead of granulated.

How to Store Sugar

Sugar should be stored in an airtight container to prevent clumping and moisture absorption, and kept in a cool, dry place.

What Kind of Vanilla Should I Use?

There are several types of vanilla you can use in baking, including vanilla extract, imitation vanilla, vanilla paste, and vanilla beans.

For everyday baked goods like muffins, cakes, cookies, and quick breads, some options are more practical than others.

Vanilla Extract

Vanilla extract is made by soaking vanilla beans in alcohol, which extracts the compounds responsible for their flavor. It is the most common type of vanilla used in baking.

When a recipe-including mine-calls for vanilla extract or simply says "vanilla," this is the type of vanilla that is generally being referred to.

Can I use imitation vanilla?

Imitation vanilla, also called artificial vanilla or vanilla essence, is considerably less expensive than pure vanilla extract and works well in everyday baked goods.

Since vanilla extract can be expensive, you can use imitation vanilla in my recipes without a problem.

Imitation vanilla can be used spoon for spoon in place of pure vanilla extract.

Though, keep in mind that some imitation vanillas are better than others, so if you can, try to use a good one.

Can I use vanilla paste?

Vanilla paste is a thick mixture containing vanilla bean seeds and vanilla extract. Commercial vanilla pastes may also contain sweeteners, thickeners, or other ingredients.

It can generally be used in place of vanilla extract and leaves visible flecks of vanilla bean in your baked goods.

Vanilla paste can generally be substituted for vanilla extract spoon for spoon.

Can I use vanilla beans?

Vanilla beans are the pods of vanilla orchids. The seeds inside the pod can be scraped out and added directly to a recipe.

Vanilla beans are more expensive and less convenient than extract, so I wouldn't recommend them for everyday baking.

But if you want to, you can use about 1 teaspoon of vanilla extract for each inch of vanilla bean called for in a recipe.

This is only an approximation, since vanilla beans vary in size and strength.

Can I use vanilla sugar?

Vanilla sugar is sugar that has been flavored with vanilla. It is particularly common in Europe and parts of the Middle East, including Israel.

It can be made by storing vanilla beans in sugar, mixing vanilla bean powder with sugar, or combining sugar with vanilla extract. Some countries also sell vanilla powdered sugar for use in confections.

You can substitute vanilla extract with vanilla sugar spoon for spoon.

How Should I Store Vanilla?

Keep vanilla extract and other vanilla products away from heat and direct light. Store them in an airtight container in a cool, dark place.

Can I use baking soda and baking powder interchangeably?

No. Even though baking soda and baking powder are both leavening agents that make things rise, they work differently and aren't generally interchangeable.

When baking soda (also known as sodium bicarbonate) is combined with acidic ingredients, it makes carbon dioxide. This helps batter or dough rise and gives baked goods a light, fluffy texture.

That's why baking soda is commonly used in recipes have acidic ingredients, like buttermilk, lemon juice, vinegar, or natural cocoa powder.

Baking soda is also roughly four times as powerful as baking powder, so you don't need a lot of it. Using too much can actually give your baked goods a bitter or metallic taste.

Baking soda needs enough acid to react with it, so substituting it for baking powder can leave things flat and tasting off.

Baking powder, on the other hand, is a combination of both baking soda and an acid, so it doesn't need an acidic ingredient in the recipe to create carbon dioxide.

This makes baking powder useful in recipes that don't have enough acidic ingredients to activate baking soda. For example, it's commonly used in recipes like matzo balls and biscuits.

Because baking powder is less powerful than baking soda, recipes generally call for more of it. So, if you try to use baking soda instead of baking powder, the texture won't come out right and the flavor will probably taste disgusting.

Why do some recipes call for both?

Some recipes use both baking soda and baking powder because they do slightly different things.

For example, my chocolate cake has enough acid for baking soda to react with it, but if you'd use enough baking soda to give the cake the lift it need, it would ruin the flavor and you'd have to throw the cake out.

So, instead of adding more baking soda, the recipe uses baking powder to give additional rise.

How can I tell if baking soda and baking powder are still good?

Both baking powder and baking soda can continue to be used well past their best by dates, but they become less potent over time and can eventually stop working altogether.

To test baking soda, pour 3 tablespoons of white distilled vinegar into a small bowl, add ½ teaspoon of baking soda, and stir. The mixture should rapidly bubble if the baking soda is still active.

To test baking powder, pour 3 tablespoons of warm water into a small bowl, add ½ teaspoon of baking powder, and stir. If the baking powder is still active, it should fizz.

Baking with Humidity

Humidity can have a big impact on how your baked goods come out.

This is because when humidity is extremely high (think 70 percent or more), baking ingredients like flour, sugar, salt, baking powder, and baking soda soak up moisture from the air.

This can negatively impact the outcome of your cakes, cookies, yeast breads, and quick breads.

There are some things you can do to try to save your baking.

Try to counterbalance the additional moisture

To help counterbalance the additional moisture your dry ingredients soak up from the air, try reducing the amount of liquid in the recipe by about one quarter.

If the batter or dough looks too dry once all the ingredients are mixed together, add additional liquid a tablespoon at a time until you have the desired consistency.

This is not usually possible to do for cookies, but it does work for cakes and breads.

Store Ingredients in the Fridge

If flour and sugar are stored in the refrigerator or freezer rather than in a cupboard or pantry, they are better protected from humidity.

As an added benefit, keeping these ingredients cool also helps keep them fresher longer, in addition to helping them stay bug-free.

For the best results, let them warm to room temperature before using.

Bake for Longer

If you bake your goodies for a few extra minutes, it can help the liquid to cook off.

To avoid overbaking, continue testing for doneness every couple of minutes for breads, quick breads, cakes, cupcakes, and muffins.  Cookies, on the other hand, need to be checked every minute.

Use Air Conditioning

To help lower humidity levels on humid summer days, air condition the room for at least an hour before you start baking.

Cooler air isn't able to hold as much moisture as warm air.

Store your baked goods in an airtight container

Humidity can also ruin your fresh-baked goods because when they are left out, they can absorb moisture.

To avoid this, store them in an airtight container or resealable bag.

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it's for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.

troubleshooting

While these cookies are very easy to make, ovens can make a big difference in the outcome.

why is it taking longer than described to bake?

Over time, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool.  This is why recipes tend to say things like "10 to 15 minutes or until golden brown." 

So, if it takes you longer than expected, that's fine, don't worry about it. Just keep baking until ready.

why did my cookies come out dry?

Just like some ovens run cool, others run hot.  If your oven runs hot, bake these at a lower temperature. 

Ideally, you should get an oven thermometer to know what temperature you're really baking at.

Why did my cookies burn?

If you baked them for the right amount of time, then burning is usually caused by two reasons.

The first is if you put them on the lower shelf in the oven.

The second is if the bottom of your oven has food particles that dripped on to it. Even a small bit of food that drips down could cause an oven to have problems heating properly and burn the cookies.

how to store

Let cookies cool completely.  Place in a resealable bag or an airtight container.  Store at room temperature for up to a week.

how to freeze

Let cookies cool completely.  It is best to freeze cookies on a tray so that they freeze as individuals. Then, move to a resealable freezer bag. 

If this is not practical for you, place cooled cookies in a resealable freezer bag and freeze that way.  

Cookies will keep for up to 3 months.  After that, the quality begins to degrade.

When thawing baked cookies, remove from bag and let sit at room temperature. 

If desired, you can gently reheat thawed cookies to mimic that fresh-baked taste and texture: place them in a 275°F or 135°C oven until soft.