Monday, June 24, 2013

Gluten Free Snickerdoodles

Gluten Free Snickerdoodles

Gluten Free Snickerdoodles

Print Recipe

  • 1¾ cups of coconut flour (I used Bob’s Red Mill)
  • ¾ teaspoon of salt
  • 2½ teaspoons of baking powder
  • 1 cup (2 sticks) of unsalted butter, softened
  • 1 cup of sugar
  • ½ cup of maple syrup
  • 4 eggs at room temperature
  • 1 teaspoon of vanilla
  • Cinnamon Sugar Coating
    • ¼ cup of sugar
    • 2 teaspoons of cinnamon

  • Preheat the oven to 400°F
  • Line a cookie sheet with parchment paper
  • In a small, shallow bowl, mix up the cinnamon sugar coating. Set aside
  • In a medium bowl, combine coconut flour, baking powder, and salt
  • In a large bowl or the bowl of a stand mixer, beat together butter and sugar until light and fluffy
  • Add in maple syrup and beat again until fluffy
  • Add in eggs, one at a time, beating well between each egg
  • Mix in vanilla
  • Add flour mixture to the butter mixture ¼ cup at a time, sifting each addition straight into the large bowl
  • Beat well between each flour addition until batter is fluffy again. (Don’t worry about over mixing!)
  • After all additions have been made, scoop tablespoonfuls of dough into buttered hands and roll into a ball
  • Roll each dough ball in the cinnamon sugar coating
  • Line the dough balls onto the cookie sheet leaving an inch and a half between each one

  • Gently smash each one with the bottom of a cup to flatten slightly

  • Bake for 8-12 minutes, or until bottoms are slightly golden brown
  • Enjoy!

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  1. can the eggs be replaced by anything else?

    1. I haven't tried without eggs, but I've heard of people using 1/4 cup of plain vegan yogurt per egg as a substitution.