Gluten Free Snickerdoodles
Servings: 3 dozen cookies
Ingredients
For Cookies
- 2-1/2 cup gluten free flour
- 3/4 tsp xanthan gum If your gluten free flour has Xantham gum already, you can omit this
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1-1/2 cup sugar
- 1/2 cup butter or vegan butter to make this dairy free
- 2 large eggs
- 1 tsp vanilla
For Rolling
- 2 Tbsp sugar
- 1-1/2 tsp cinnamon
Instructions
- Whisk flour, xantham gum, cream of tartar, baking soda, and salt together in small bowl.
- Beat sugar and melted butter together.
- Add eggs and vanilla to butter mixture until well combined.
- Add dry ingredients to wet ingredients and mix until just combined.
- If dough is too sticky, cover and refrigerate for one hour.
- Preheat oven to 400°F and line baking sheets with parchment paper.
- Combine sugar and cinnamon in small bowl for rolling.
- Use a cookie scoop to scoop a ball of cookie dough. Roll in cinnamon sugar mixture and place on baking sheet. Press down gently, to slightly flatten.
- Bake smaller cookies for 7-8 minutes or larger cookies for 9-10 minutes.
- Transfer to a cooling rack.
Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor ofCooking with Food Sensitivities Survival GuideandNourished: 10 Ingredients to Happy, Healthy Eating.
