I have always enjoyed making cookies. It has been one of my favorite things to bake since I can remember. Snickerdoodles is one of my favorite cookies. When the wheat went out the window, do did cookies – for while. Thankfully, a decent substitute for flour has been developed in our home and we are able to use it to make yummy cookies again.
I do take the sugar content down significantly. And the flour substitutions change depending on what we have in the cabinet. But today’s cookies are GOOD! So, I am sharing the recipe as it came about today. Tomorrow’s may be different. 🙂
SNICKERDOODLES – wheat-free
1 1/4 C almond flour
1/2 C coconut flour
1/2 C flaxseed meal
1/2 C garbanzo bean flour
1 1/2 t xantham gum
1 t baking soda
1/4 t salt
2 t cream of tartar
1/2 C butter, softened
1/2 C coconut oil (okay if liquid)
1 scant C sugar (can add up to 1 1/2 C if desired but I am trying to keep these a bit less sweet so I put in closer to 3/4 C)
3 T sugar
3 T cinnamon
Heat oven to 350 degrees F. Cover a baking sheet with parchment paper.
Mix the dry ingredients, keeping back the small amount of sugar and cinnamon for rolling. Put the butter, oil, and sugar in a mixer and cream. Add eggs and mix well. Add the dry ingredients to the wet ingredients a spoonful at a time, mixing well.
Mix the 3 T sugar and 3 T cinnamon together in a shallow bowl or plate with a small rim. Using a spoon or a small scoop, make 1 inch balls of dough, roll them in the cinnamon sugar, and place on baking sheet covered with parchment paper. Bake for 13 minutes. Let cookies sit for about 3 minutes on the baking sheet before removing them to a towel or cooling rack to finish cooling.
Makes approximately 5 dozen cookies.