GF Snickerdoodle Cookies ~ Allergy-Friendly
Mouthwatering gluten-free snickerdoodle cookies with allergy-free options.
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
- Preheat oven to 375
- 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