Monday, June 24, 2013

Gluten Free Snickerdoodles

So this summer biochemistry class is practically killing me. When I'm not at work, I talk about how I'm studying all the time. In reality, about 1/4 of the time I spend "studying," I'm actually taking of pictures of food...

Which is pretty much the main reason I've been living in a coffee shop the last few weeks...because that's the only place I can go where I'm not tempted to bake anything.

Anyway, the other day my lab partner and I got some dysfunctional equipment, which resulted in us not really being able to filter any protein from our sample. When the professor asked the two other lab groups in the class who wanted to share some protein with us, nobody spoke up. I decided to bribe with cookies. The consensus was that snickerdoodles were the best, but the professor can't have gluten. After a discussion about gluten free cooking and baking, I was told that coconut flour was the best substitute.

So, I decided to attempt to make my own gluten free recipe, based off of my regular snickerdoodle recipe. I did my research on coconut flour, took some notes, and decided to give it a whirl. Most of the "tips for baking with coconut flour" said to avoid experimenting and just stick to a known recipe...I decided to experiment. In the name of science!

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.