Gluten-Free Snickerdoodles
Chewy little cookies are spiced just right, easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl, then rolled in a cinnamon and sugar mixture. They are free from gluten, grains and refined sugar but still perfectly delicious.
Servings: 18
Ingredients
- 1-½ cups 144 grams cups almond flour
- 1 cup 120 grams tapioca flour
- 1/2 cup coconut sugar divided
- 2 tablespoons 14 grams coconut flour
- 2-½ teaspoons cinnamon divided
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ cup maple syrup
- 1 egg beaten
- 1 teaspoon pure vanilla extract
- 6 tablespoons butter softened
Instructions
- Preheat the oven to 375º and line 2 baking sheet with parchment parchment paper.
- Add almond flour, tapioca flour, ¼ cup coconut sugar, coconut flour, ½ teaspoon cinnamon, baking soda, and cream of tartar to a bowl. Whisk together until combined.
- Add in maple syrup, egg, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter remaining.
- In a separate bowl, whisk together remaining ¼ cup coconut sugar and 2 teaspoons cinnamon.
- Roll the dough into heaping tablespoon sized balls, and then coat in cinnamon sugar mixture. Place the dough balls on baking sheet at least 2 inches apart.
- Bake the cookies for 10 minutes, or until set on the outside and puffed up.
Notes
- This dough could also be made in an electric stand mixer, following the same steps as mixing it by hand, but mixing together with a paddle until the dough just comes together.
- If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
- Let cool before picking up, as they are quite delicate when hot.
- Cookie dough can be made up to 2 days ahead.
Nutrition
Calories: 111kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 44mg | Sugar: 8g