Gluten Free Snickerdoodles


My gluten free life just keeps on getting better. Thank goodness!! 

Changing eating habits of a lifetime is no small thing. Nor is it easy. In fact… especially if you have other stresses going on in life, it can be downright traumatic. All those comfort foods that were your go to…? Oh yeah. Most involved gluten/flour. Just think about it – everything from pasta to a sandwich to cookies to weekend waffles, pancakes, muffins, french toast… even toast. Who would’ve thought I’d miss toast so friggin’ much!!

 

Now that I’m committed though, except for the odd lapse, I will continue on this path with the help of recipes like this. Believe me when I say, at this point odd lapses, whether intentional or not, result in… um… let’s just call it gastric distress, and leave it at that.

To be honest, I’ve never made a snicker doodle… and don’t know that I’ve even eaten one. I now see what I was missing, flour excluded, of course. These are some tasty little cookies!! Not sweet at all, the texture reminds me of a good, homemade peanut butter cookie. While making them, I played around with the thickness, making the first batch exactly following the recipe. First though, let me back up… I test baked 2 cookies, before committing to a dozen. I thought it wise, making a new recipe, especially a new GF recipe.

That’s where I figured out chilling the dough between baking batches was a good thing, and to play around with the thickness.

The thicker cookie…? Very tasty, good texture and sort of biscuit like, with it’s thickness. The 2nd baking with the thinner cookie…? I’ve yet to find out. They’re cooling off as write this.

This is yet another recipe that proves GF eating is possible, and, with some satisfaction. You’d never know these were made without flour. Make this recipe, and don’t tell anyone they’re made sans flour. They won’t be able to tell.

*Have tasted the thinner cookie… and must say, I prefer the thicker. Going too thin makes them dryer, without being crispier – even with adjusting the baking time.

Gluten Free Snickerdoodles

This recipe comes from the Bulk Barn – fab shopping mecca for spices, baking ingredients and yes, many GF products for your kitchen. Be sure to read the instructions carefully, i.e. sifting the coconut flour and melting the butter BEFORE measuring. Although the recipe didn’t list it, I recommend chilling the batter for a few minutes before rolling – and between batches. The dough is so soft, most of it will be glued to your hands, if you don’t.

Ingredients:
4 eggs
3/4 cup + 1 TBSP sugar
1/2 tsp vanilla
1/4 tsp salt
1/2 cup melted butter
3/4 cup sifted coconut flour

For the cinnamon sugar:
1 TBSP sugar
1 tsp cinnamon

Preparation:
Preheat oven to 375 and line 2 baking/cookie sheets with parchment paper.

In a medium sized bowl, mixing with a large spatula or spoon, combine eggs, sugar, salt, vanilla & butter, mixing well. Stir in coconut flour and let rest for 5 minutes – to allow it to thicken.

Make the cinnamon sugar and place on a large plate/other dish suitable to roll the balls of cookie dough.

Form dough in 1 1/2” balls and roll in the cinnamon sugar, to coat thoroughly Place on parchment lined baking sheet 1 inch apart. Flatten balls with your hand or a spatula to a diameter of about 2 inches and bake for 15 minutes. Let cool and store in an airtight container.