gluten free snickerdoodles

Perfectly soft, lightly tangy and ultra cinnamon-y! Some recipes translate outstandingly well into their gluten free and low carb counterparts, and these keto snickerdoodle cookies fall right in that category!&nbsp;Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

(Perfectly Soft!) Keto Snickerdoodles

almond flour

g coconut flour

xanthan gum

baking soda

cream of tartar

salt

113 g grass-fed unsalted butter (at room temperature)

1/3-3/4 cup erythritol (allulose

vanilla extract

allulose (for least aftertaste)

cinnamon

Preheat oven to 375°F/190°C and line a baking tray with parchment paper or a baking mat.

Add almond flour, coconut flour, xanthan gum, &nbsp;baking soda, cream of tartar and salt to a medium bowl. Whisk until thoroughly combined and set aside.

Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 8 minutes).&nbsp;Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).&nbsp;With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

Scoop out cookie rounds using a tablespoon for guidance. Roll in cinnamon 'sugar' mix and flatten slightly. Note that because keto cookies don't spread much, how much you pre-flatten them will dictate their final texture. Like them thicker and softer?! Leave them rounder! Also note that a few of you have reported back with your cookies 'spreading too much' (i.e. some erythritol brands are behaving like real cookies!), so I suggest you guys do a trial with one cookie to get the perfect texture!

Transfer cookies to prepared tray and bake for 6-8 minutes, until just very lightly golden. Allow to cool for 10 minutes and enjoy!&nbsp;

Store in an airtight container for 3-5 days.&nbsp;Note that the shaped dough can be frozen for up to 3 months. Simply freeze them shaped, thaw them out in the fridge overnight, roll in cinnamon sugar and bake away.&nbsp;

<em>These vegan Cashew Butter Snickerdoodles are SO soft and chewy! Made from wholesome and unprocessed ingredients, you'll make this recipe over and over. </em>

Cashew Butter Snickerdoodles

tbsp Ground Flax + 3 tbsp Water

Cashew Butter, see notes

tbsp Unsweetened Plant Milk

tsp Vanilla Extract

tbsp Apple Cider Vinegar

Spelt Flour, see notes

tsp Baking Powder

tsp Cream of Tartar

Salt

Preheat the oven to 350F. Prepare the Flax Egg by mixing 1 tbsp of ground flax with 3 tbsp of water in a small bowl. Set aside for 5-10 minutes to thicken.

In the meantime, mix the Spelt Flour, Salt, Baking Powder, and Cream of Tartar with 1 tsp Cinnamon together in a medium bowl.

Add the Cashew Butter, Flax Egg, Vanilla, ACV, Plant Milk, and 3/4 cup Coconut Sugar together in a large bowl. Use an handheld electric mixer to &#8220;cream&#8221; everything together over a medium-low speed for 1-2 minutes.

Add the dry ingredients to the wet and mix well until everything is well incorporated.

Use 2 tbsp of the dough to form your cookies, rolling each one out and flattening into a cookie shape. You may want to oil or grease your hands for this step, as the dough may be sticky.

Mix the remaining Coconut Sugar and Cinnamon in a small bowl, then press the top of each cookie into it before placing onto a lined or greased baking sheet.

Bake for 6-8 minutes. The cookies will be soft when they first come out of the oven, so check their bottoms for done-ness. Let cool on the baking tray for at least 5 minutes before transferring to a baking rack, or enjoying warm.

sooooooo yum! Would you be able to give both imperial and metric measurements, or have the option to choose between the two (such as used on this blog https://minimalistbaker.com/vegan-peanut-butter-no-bake-cookies/)? In the UK we use a mix and using an online converter is a bit difficult and risky, especially when the weight varies for sugar depending on its type! Thanks :-)

Super easy to make (and I did it without a mixer)! My co-worker has a nut allergy so I did use sunflower butter and I think they taste great. I also did half coconut sugar and half brown sugar. Left them in the oven for about 10 minutes, and when they cooled they were perfect. Have you ever made molasses cookies? I bet you could develop a great recipe for some.

With less than 10 ingredients, you can make a batch of these gluten free snickerdoodles in under 25 minutes. They&#039;re Paleo, and easily Vegan friendly too.

Gluten Free Snickerdoodles

Bob's Red Mill tapioca flour

tsp paleo baking powder

tsp sea salt

maple sugar ((or coconut sugar))

ghee, room temperature ((or coconut oil

almond milk ((or other non-dairy milk))

tsp vanilla extract

Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.

In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, salt and maple sugar.

Using a fork, cut the solid ghee or coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla until a dough forms.

Mix about 2 tbsp maple sugar and 1 tsp cinnamon in a small bowl or on a plate.

Roll dough into 12 balls, about the size of an oversized golf ball. Roll balls in the cinnamon/sugar mixture and place on lined baking sheet. Use the palm of your hand to flatten the cookies a bit - just a little because they will expand while baking.

Transfer to oven and bake for about 9 minutes. The edges will start to turn golden brown.

Remove from oven and let cool on cookie sheet. Store in an airtight container on the counter.

Enjoy the classic crunch you remember when you make these gluten free snickerdoodle cookies. These gf snickerdoodles are sweet, tangy, and so easy to make.

unsalted butter (at room temperature)

sugar

egg (at room temperature)

all purpose gluten-free flour

xanthan gum (omit

Preheat your oven to 375°F. Line rimmed baking sheets with parchment paper and set them aside.

In a large bowl, place the butter, 3/4 cup granulated sugar, egg, and vanilla. Beat with a handheld mixer until light and fluffy.

Add the flour, xanthan gum, salt, 3/4 teaspoon ground cinnamon, baking soda, and cream of tartar to the wet ingredients, mixing to combine after each addition.

Divide the dough into 18 pieces of roughly equal size. Roll each piece of dough between your palms until it forms a ball, and then press into a disk.

Combine the cinnamon and sugar for the rolling mixture in a small bowl. Toss each disk in the cinnamon-sugar mixture until it is well-coated. Allow the dough to sit for 5 minutes to absorb the coating.

Roll each ball of dough in the cinnamon-sugar mixture once more, and arrange them about 2 inches apart on the lined baking sheets.

Place the rimmed baking sheets in the center of the preheated oven and bake for 8 to 10 minutes, or they are either pale but flat (8 minutes), or a tiny bit crisp around the edges (10 minutes).

Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1498046455/cvjyahoafycgxgaj2wa6.mp4

These gluten free snickerdoodles are the classic, super-soft cookies you remember, with that classic, crisp cinnamon-sugar crackle outside. The perfect cookie!

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Top 4 gluten free snickerdoodles recipes from across the web

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(Perfectly Soft!) Keto Snickerdoodl...

Cashew Butter Snickerdoodles

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Gluten Free Snickerdoodles

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