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 watchers count each cookie at 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.



  1. These sound delicious. Must try them. Thanks for posting.

  2. Your welcome! I hope you do...and eat one for me!