Gluten Free Snickerdoodle

Ingredients

Cookie Dough

1 cupGluten Free Flour3/4 tspCream of Tartar1/2 tspBaking Soda1/2 tspGround Cinnamon1/8 tspSalt1 tbspButter or melted, cooled Coconut Oil1 LargeEgg2 tspVanilla extract1/2 cupBig Tree Farms Organic Vanilla Coconut Sugar

Coating

1/4 cupBig Tree Farms Organic Vanilla Coconut Sugar1 tbspGround Cinnamon

Directions

Line a baking sheet with parchment paper or a silicone baking mat and pre-heat oven to 350 degrees F.

Yields 12 cookies (small batch, big flavor!)

MAKE THE COOKIE BATTER…

  1. Whisk together flour, cream of tartar (or 1 1/2 tsp of lemon juice or vinegar), baking soda, cinnamon and salt in a medium bowl.
  2. In a separate bowl, whisk together butter (or melted, cooled coconut oil), egg and vanilla. Once blended, stir in Big Tree Farms Organic Vanilla Coconut Sugar.
  3. Add the flour mixture into the butter mixture, stirring until combined.
  4. Chill cookie dough in bowl in the fridge for 30 minutes.

AND NOW FOR THE TOPPING…

  1. Mix together sugar and cinnamon in a small bowl until completely combined and no lumps remain.

LET’S GET THESE DOODLES IN THE OVEN…

  1. Remove dough from the fridge.
  2. Using a spoon and spatula, drop a small amount of dough into the coating, rocking the ball back and forth to fully cover in this luscious cinnamon sugar (DON’T TOUCH THE DOUGH UNTIL IT’S COVERED!).
  3. Once coated, roll the dough into a ball or cylinder depending on whether you want a thinner or thicker cookie (see NOTES below).
  4. Place on prepared baking sheet – For thinner cookies, gently flatten your dough on the sheet).
  5. Bake at 350 degrees F for 9-11 minutes.

Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Eat ’em up!

NOTES

SIZE OF SNICKERDOODLE IS A VERY PERSONAL DECISION…

  • For THICK Snickerdoodles, use 6 TBSP of Big Tree Farms Organic Vanilla Coconut Sugar
  • For SLIGHTLY THICKER Snickerdoodles, use 7 TBSP of Big Tree Farms Organic Vanilla Coconut Sugar
  • For THINNER Snickerdoodles, add 2 tsp of room-temperature milk (any kind) at the same time as the vanilla extract.

LIKE A ROLLING STONE…

  • For THICKER Snickerdoodles, roll the dough so that it’s taller than it is wide (think: cylinder).
  • For THINNER Snickerdoodles, roll the dough into balls and flatten them slightly before baking

PUT A COAT ON…

  • This will be a sticky situation and that’s exactly how it’s supposed to be – these Doodles will be beautifully pillowy and chewy. To manage this situation, do not touch the cookie dough until it’s covered in the cinnamon sugar mixture – the coating acts like a barrier and prevents it from sticking to your hands.

@AmysHealthyBaking

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