Dr. Rachel’s Favorite Low-FODMAP Snickerdoodle Cookies Recipe; Gluten-free, Dairy-free

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YUM! A quick and easy recipe for my favorite low-FODMAP Snickerdoodle Cookies that will make you smile. Gluten-free and dairy-free.  These low-FODMAP Snickerdoodle cookies are buttery, chewy and so good.

Trust me when I tell you these are the BEST Snickerdoodle Cookies you will ever have, you will not believe they are low-FODMAP.

Check out over 400 more low-FODMAP recipes on my blog.  You may also love my:

Be healthy and happy,

Rachel Pauls, MD

Dr. Rachel’s Favorite Low-FODMAP Snickerdoodle Cookies Recipe; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 18 cookies

Prep time: 10 min

Bake time:10 min

Chilling time: 1 hour

Total time: 1 hour, 20 min

Bake: 400 F


  • 2 & 3/4 cup all-purpose low-FODMAP gluten-free flour (I used Authentic Foods GF Classical Blend- see my low-FODMAP Bake off blog for the reasons I love this flour)
  • 3/4 teaspoon xanthan gum (omit if using low-FODMAP flour brand with included xanthan gum)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 & 1/2 cups white sugar
  • 1/2 cup butter or low-FODMAP dairy-free alternative, softened (I like Earth Balance vegan spread)
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the low-FODMAP Snickerdoodle Cookie topping:

  • 2 tablespoons white sugar
  • 1 & 1/2 teaspoons cinnamon


  • Preheat oven to 400°
  • Line baking sheets with parchment paper or silicone liners
  • In a small bowl, whisk together the flour, xanthan gum (if needed), cream of tartar, baking soda, and salt
  • In the bowl of your standing mixer with flat paddle attachment, beat the sugar and butter or vegan spread until well mixed
  • Add the egg and vanilla and mix again at medium speed
  • Add the dry ingredients into your mixing bowl and mix on low until just combined
  • Cover the dough and place in fridge to chill for one hour or up to 2 days
  • When ready to use, remove from fridge to soften until you can roll easily
  • In a small bowl, combine the 2 Tablespoons sugar and 1 &1/2 tsp. cinnamon
  • Roll dough into about 1 inch balls and place in sugar/cinnamon mixture to coat sides
  • Lay on baking sheet about 2 inches apart
  • Bake 8-10 minutes or until set
  • Cool on a cooling rack and enjoy!

  • These are so sugary and good…

  • Mmmm.  Moist low-FODMAP Snickerdoodle Cookies!

Comments Rating 5 (2 reviews)

10 Responses

  1. These are really delicious! Just made them. But I ended up with waaaay more than 18 cookies! It made probably double that 🙂

    1. Thank you for your comment! It would certainly depend on the size of the cookies, as we made fairly large ones. We are glad you loved the recipe 🙂

  2. How long would these last in an air tight container? We are thinking of mailing them to my mother in law for her birthday. Thanks!

    1. Thanks for the question,
      It would be difficult to predict as they should be stored at room temperature. We would not recommend traveling in a hot climate more than a day. Sorry!

  3. snickerdoodles

    These are incredible. Soft and absolutely amazing. I could not believe they are gluten-free. Thanks so much for the recipe!

    1. Marie,
      Thank you SO much for your comments- it MADE our day SHINE!
      You may also be interested to know that we have a COOKBOOK available in the US, Canada, UK and Australia.
      THE LOW-FODMAP IBS SOLUTION PLAN & COOKBOOK is the ONE thing that will take you through the entire FODMAP journey and share more than 100 recipes that prep in 30 minutes or less! It also has a meal plan, grocery list and many more tips. Click here for details on the BEST low-FODMAP book available 🙂
      Stay in touch!!

    1. Hmmm, doesn’t sound quite right. Perhaps you used a different flour? It could also depend on the humidity where you live. The dough should not be wet, but crumbly is not right. You may want to add a touch of milk to make it the proper consistency. Hope it turns out next time!

  4. Delicious and GF!

    These were delightful and so easy to make. I was actually in a hurry and was not able to refrigerate my dough. I tested 6 cookies and they turned out perfectly. I used butter and Bob’s Red Mill Baking Flour. Great texture and taste. Thanks for the recipe!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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