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GF Snickerdoodle Cookies ~ Allergy-Friendly Options

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Gluten-free and non-gluten-free cookie lovers will gobble up these GF Snickerdoodle Cookies in record time.  Soft crinkles on top of a delicious tender cookie. And you can even make them dairy, soy, nut, and egg-free without losing one single ounce of flavor or tenderness.

Weight watcher points plus can count each cookie at 4 points each.

 


These gluten-free snickerdoodle cookies are rolled in all that wonderful cinnamon and sugar that sticks to your lips after every bite; just like the original snickerdoodle cookies. So soft and chewy and delicious.

 

When measuring flour remember to stir the flour first then spoon flour into measuring cup and level off.
To Make GF Snickerdoodle Cookies You Need These Ingredients:              
Butter ~ Organic Shortening or Earth Balance Buttery Sticks for dairy-free.
Sugar
Eggs or egg replacer (I used Ener-G Egg Replacer) or Duck eggs when available
Vanilla
Brown or white rice flour
Garbanzo bean flour
Salt
Baking powder ~ corn-free if needed
Xanthan gum or guar gum ~ (guar gum for corn-free)
Sugar & cinnamon mixture

 

Note: I rarely spray my cookie sheets with a non-stick spray before baking; I find there is enough butter in the recipe to prevent sticking. I prefer to line baking sheets with parchment paper.

Store in an airtight container or freeze.

Enjoy!

 

GF Snickerdoodle Cookies  ~ Allergy-Friendly

Mouthwatering gluten-free snickerdoodle cookies with allergy-free options.
Prep Time15 mins
Cook Time15 hrs 10 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American
Keyword: allergy-friendly, gluten free snickerdoodle cookies
Servings: 30 Cookies
Calories: 140kcal

Ingredients

  • 1 cup butter Organic Shortening or Earth Balance for dairy-free Butter. Earth Balance Buttery Sticks should be softened
  • 1 1/2 cups sugar
  • 2 eggs or egg replacer I used Ener-G Egg Replacer or Duck eggs when available
  • 1 tsp vanilla
  • 1 1/4 cups brown or white rice flour spoon flour in measuring cup and level off
  • 1 cup garbanzo bean flour spoon flour in measuring cup and level off
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 tsp xanthan gum or guar gum for corn-free
  • 1/4 cup sugar mixed with 2 tsp cinnamon

Instructions

  • Cream butter and sugar.
  • Add eggs or egg replacer and vanilla.
  • Add dry ingredients and mix well.
  • Chill for 1 hour or longer.
  • Shape into balls and roll into sugar and cinnamon mixture.
  • Place on baking sheets and gently press down.
  • Bake 9-11 minutes.
  • Remove from the oven and let them sit a couple of minutes before transferring to a wire rack.

Notes

Note: I rarely spray my cookie sheets with a non-stick spray before baking; I find there is enough butter in the recipe to prevent sticking. I prefer to line baking sheets with parchment paper.
Store in an airtight container or freeze.
4 ww points plus for each cookie.
Earth Balance Buttery Sticks
Ener-G Egg Replacer
 

Nutrition

Serving: 1g | Calories: 140kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 96mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 189IU | Calcium: 12mg | Iron: 1mg

This is another one of my favorite gluten-free cookies gluten-free sugar cookies. Change the sprinkles for every holiday.

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