Gluten Free Snickerdoodles

Name: Gluten Free Snickerdoodles Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 120
Ingredients: (Makes about 15 cookies adapted from RecipeZaar.); 1/2 cup trans-fat free margarine (be sure not to choose a margarine that has water for the first ingredient); 1 1/2 cups almond meal (make your own with 1.5 cups almond slivers and 1 Tbsp Splenda or sugar finely ground in food processor); 2 T ground flaxseed meal; 1 cup granular Splenda; 1 egg; 1/2 tsp. vanilla; 1/4 tsp. baking soda; 1/4 tsp. cream of tartar; Put on a plate for rolling cookies:; 2 T Splenda; 1 tsp. ground cinnamon

Minutes to Prepare: 20
Minutes to Cook: 10

Number of Servings: 120

Ingredients

(Makes about 15 cookies, adapted from RecipeZaar.)1/2 cup trans-fat free margarine (be sure not to choose a margarine that has water for the first ingredient)1 1/2 cups almond meal (make your own with 1.5 cups almond slivers and 1 Tbsp Splenda or sugar, finely ground in food processor)2 T ground flaxseed meal1 cup granular Splenda1 egg1/2 tsp. vanilla1/4 tsp. baking soda1/4 tsp. cream of tartarPut on a plate for rolling cookies:2 T Splenda1 tsp. ground cinnamon

Directions

In large mixing bowl, beat margarine with electric mixer for 30 seconds. Add half the almond meal, Splenda, flaxseed meal, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until thoroughly combined. Beat in the rest of the almond meal. Cover bowl and chill several hours, or as long as overnight.

Preheat oven to 350 F. Combine 2 T Splenda and ground cinnamon on plate. Use a melon baller to scoop out dough, then roll into a small ball and roll in Splenda/cinnamon mixture. Place on cookie sheet about 2 inches apart. This should make 120 cookies approx the size of a 50 cent piece. (I used a fork to smash the cookies down, which is optional.)

Bake for 7 minutes, until cookies are slightly firm and starting to brown. Cookies will get more firm as they cool. These cookies are a bit more crumbly than regular cookies. Cookies will keep for a few days, or can be frozen for a few months.

Serving Size: 3 dozen

Number of Servings: 120

Recipe submitted by SparkPeople user SPARKARAMA.

Servings Per Recipe: 120

Nutritional Info Amount Per Serving

Calories: 21.7
Total Fat: 2.2 g
Cholesterol: 6.1 mg
Sodium: 11.7 mg
Total Carbs: 0.4 g
Dietary Fiber: 0.2 g
Protein: 0.4 g

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