Oh yes, you are going to devour these Gluten-Free Snickerdoodles. Crisp on the outside and moist on the inside, you won't even miss the traditional flour or refined sugar. I will admit, I was a little skeptical of changing the recipe for my favorite cookie, but rest assured, I was more than impressed. And yes, they also passed the coworkers' taste test.
This post is actually dedicated to my amazing niece Renée. Snickerdoodles are also her favorite cookie, and I just knew she would be so excited to have a grain-free version that she could feel good about making as a treat. When I saw the recipe while browsing through Kelly Smith's everyday grain-free baking, I just knew I had to make these cookies and share the recipe. Renee, I promise you will love these as much as I do!
Not only will you love the sinking your teeth into these cookies, but you will also love how easy they are to make. This is actually my second review of a recipe from Kelly Smith's everyday grain-free baking. Thus far, I am really impressed with the recipes I have tried. All are easy, and so far, incredibly tasty.
Begin by whisking the almond flour, coconut flour, baking soda, and salt together in a small bowl. Set aside.
In a larger mixing bowl, combine the butter, coconut oil, honey, and vanilla. Use a mixer to blend together until smooth.
Add the dry ingredients to the wet ingredients, and mix until well combined. Chill the dough in the fridge for thirty minutes.
While the dough is chilling, mix together the cinnamon and coconut sugar in a small bowl. Line a baking sheet with parchment paper, and preheat the oven to 350ºF.
After the dough is chilled, roll into balls of about a tablespoon and a half of dough. Roll each ball in the cinnamon sugar mixture and place on the prepared baking sheet about two inches apart. Repeat the process until the dough is gone. (The original recipe calls for eighteen cookies; my total came to fifteen. Apparently, mine were slightly larger, but I don't think that matters much.) Once all the balls of dough are on the baking sheet, use the palm of your hand to slightly flatten, or not. I skipped this step, and my cookies turned out perfect.
Bake the Gluten-Free Snickerdoodles for eight to ten minutes in the 350ºF oven, then let cool on the baking sheet. And yes, feel free to taste test a cookie while the rest are cooling. I couldn't resist, and I bet you won't be able to either. Enjoy!
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YOU MIGHT ALSO LIKE THESE OTHER RECIPES FROM EVERYDAY GRAIN-FREE BAKING:
Gluten-Free Snickerdoodles--A Recipe Review
Not only will you love sinking your teeth into these Gluten-Free Snickerdoodles, but you will also love how easy they are to make.
Ingredients
- 2 cups blanched almond flour
- 1 teaspoon coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon Himalayan pink salt
- 2 tablespoons unsalted butter, softened
- 2 tablespoons coconut oil
- ¼ cup honey
- 1 tablespoon pure vanilla extract
- 2 teaspoons cinnamon
- 1 tablespoon coconut palm sugar
Instructions
- Begin by whisking the almond flour, coconut flour, baking soda, and salt together in a small bowl. Set aside.
- In a larger mixing bowl, combine the butter, coconut oil, honey, and vanilla. Use a mixer to blend together until smooth.
- Add the dry ingredients to the wet ingredients, and mix until well combined. Chill the dough in the fridge for 30 minutes.
- While the dough is chilling, mix together the cinnamon and coconut sugar in a small bowl. Line a baking sheet with parchment paper, and preheat the oven to 350ºF.
- After the dough is chilled, roll into balls of about a tablespoon and a half of dough. Roll each ball in the cinnamon sugar mixture and place on the prepared baking sheet about 2 inches apart. Repeat the process until the dough is gone.
- Once all the balls of dough are on the baking sheet, use the palm of your hand to slightly flatten, or not. I skipped this step, and my cookies turned out perfect.
- Bake the Gluten-Free Snickerdoodles for 8-10 minutes in the 350ºF oven, then let cool on the baking sheet. And yes, feel free to taste test a cookie while the rest are cooling. I couldn't resist, and I bet you won't be able to either. Enjoy!
Nutrition Information
Yield 15 Serving Size 1Amount Per Serving Calories 141Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 4mgSodium 48mgCarbohydrates 9gFiber 2gSugar 6gProtein 3g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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