Gluten Free Snickerdoodles
This easy gluten free snickerdoodle recipe is the perfect addition to your holiday baking agenda.
Servings 36
Calories 88kcal
Cost $.13 per cookie
Equipment
Ingredients
For Cookie Dough
- 2 1/4 cups gluten-free flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 2/3 cup melted coconut oil cooled slightly
- 1 cup sugar
- 2 eggs
For Topping
- 3 tbs sugar
- 3 tsp cinnamon
Instructions
- In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the coconut oil, sugar, and eggs. Add the dry ingredients 1/3 at a time, and mix to incorporate well.
- In a very small bowl, stir together the sugar and cinnamon for the topping. Shape the dough into one-inch balls, flatten slightly, then dip each ball into the cinnamon sugar to coat evenly. Place each cookie on a parchment-lined baking sheet, making 3 rows of 3 cookies each (9 cookies per sheet).
- Preheat the oven to 350 degrees. Refrigerate the unbaked cookies while the oven is preheating to keep them from getting too flat in the oven.
- Bake for about 12 minutes, until the cookies are set and beginning to crack. Cool on a wire rack.
Notes
Adapted from Joy of Cooking
Nutrition
Calories: 88kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 50mg | Potassium: 32mg | Fiber: 1g | Sugar: 7g | Vitamin A: 14IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.3mg
