SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

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
Report Inappropriate Recipe

Snickerdoodles (Gluten & Cane Sugar Free)

Submitted by: STEPHANIEMEYER

Introduction

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-snickerdoodles/
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-snickerdoodles/

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

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






Great Stories from around the Web


Rate This Recipe