Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 111.2
- Total Fat: 5.9 g
- Cholesterol: 17.2 mg
- Sodium: 171.0 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.4 g
- Protein: 1.5 g
View full nutritional breakdown of Snickerdoodles (Gluten & Cane Sugar Free) calories by ingredient
Snickerdoodles (Gluten & Cane Sugar Free)
Submitted by: STEPHANIEMEYERIntroduction
Because of the Coconut Crystals, these cookies turn out a little bit darker than your standard Snickerdoodle, but they taste really good. Do not over bake them, or they will be too dry.Adapted Recipe from http://thedustybaker.com/2012/
04/15/gluten-free-snickerd
oodles/ Because of the Coconut Crystals, these cookies turn out a little bit darker than your standard Snickerdoodle, but they taste really good. Do not over bake them, or they will be too dry.
Adapted Recipe from http://thedustybaker.com/2012/
04/15/gluten-free-snickerd
oodles/
Number of Servings: 36
Ingredients
-
1 stick of unsalted butter, soft
1/2 cup organic palm shortening
1 3/4 cup coconut crystals, separated
2 large eggs
1 tsp vanilla extract
2 1/2 cups gluten-free cookie flour (make sure your mix has 1 1/2 tsp xanthan gum in it) I use Arrrowhead Mills
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp kosher salt
1 Tbsp cinnamon
Tips
Directions
Preheat oven to 375°. Line two baking sheets with parchment or Silpat.
In a small bowl, whisk flour, baking soda, cream of tartar and salt. In an even smaller bowl, mix cinnamon and 1/4 cup coconut crystals for rolling the cookies.
In the bowl of a standing mixer with the paddle attachment, paddle the butter and shortening together until smooth, about 3 minutes. Add remaining sugar 1/2 cup at a time and cream until doubled in size and pale, about 7-8 minutes. Add the eggs one at a time and paddle to incorporate, about 30 seconds each.
Scrape the bowl, then add the flour on low speed 1/2 cup at a time. Paddle until it comes together and the dough is smooth.
Roll into walnut-sized balls and roll in cinnamon & coconut crystals. Bake sheets one at a time for 8-12 minutes, rotating halfway through and lightly pressing down with a spatula if desired.
Serving Size: 3 Dozen Cookies
In a small bowl, whisk flour, baking soda, cream of tartar and salt. In an even smaller bowl, mix cinnamon and 1/4 cup coconut crystals for rolling the cookies.
In the bowl of a standing mixer with the paddle attachment, paddle the butter and shortening together until smooth, about 3 minutes. Add remaining sugar 1/2 cup at a time and cream until doubled in size and pale, about 7-8 minutes. Add the eggs one at a time and paddle to incorporate, about 30 seconds each.
Scrape the bowl, then add the flour on low speed 1/2 cup at a time. Paddle until it comes together and the dough is smooth.
Roll into walnut-sized balls and roll in cinnamon & coconut crystals. Bake sheets one at a time for 8-12 minutes, rotating halfway through and lightly pressing down with a spatula if desired.
Serving Size: 3 Dozen Cookies
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
 Recipe by STEPHANIEMEYER via @SparkPeople){kind=link}