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Friday, June 7, 2013

GF Snickerdoodles






GF Snickerdoodles      Makes about 30 cookies
1 cup butter  (Spectrum or Earth Balance for dairy free) Butter or Earth Balance 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 
1/4 cup sugar mixed with 2 tsp cinnamon

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 oven and let them sit a couple minutes before transferring  to a wire rack. 

Note: I never spray my cookie sheets with Pam before baking, I find there is enough butter in the recipe to prevent sticking. I prefer to line baking sheets with parchment paper.

These freeze well too.

Weight Watcher Points Plus can give these cookies 3.5 points each.    
     




For rolling dough balls I like to use a small dish, this way left overs can easily be saved as well.






Soft crinkles on top and a delicious tender cookie. Store in an airtight container or freeze.



Gluten free and non-gluten free cookie lovers will gobble up these snickerdoodles. 

Cookies shown here are dairy, egg, and gluten free.






Enjoy!

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