Gluten Free Snickerdoodles
Cakey and soft gluten free snickerdoodles are rolled in cinnamon sugar for a delicious gluten free version of a classic cookie.
Servings: 24 cookies
Calories: 177kcal
Ingredients
Dough
- 1 cup unsalted butter at room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs
- 1 tablespoon vanilla
- 3 cups oat flour (360 grams)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
Rolling
- ¾ teaspoon ground cinnamon
- 3 tablespoons granulated sugar
Instructions
- In a large bowl, cream the 1 cup unsalted butter with the ¾ cup granulated sugar and ¼ cup brown sugar. Add 3 large eggs and 1 tablespoon vanilla and mix until well combined. In a medium bowl, whisk together 3 cups oat flour, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt. Beat the dry mix into the butter mixture until combined. Place the dough in the fridge for 20 minutes.
- When ready to bake the cookies, line 2 baking sheets with parchment paper and preheat the oven to 350°F. In a bowl, stir together the ¾ teaspoon ground cinnamon and 3 tablespoons granulated sugar.
- Scoop the dough into 1-tablespoon balls and roll each in the cinnamon sugar until coated. Place on the prepared baking sheets and lightly press down on each one.
- Bake for 12-15 minutes until the edges are just set and very lightly browned.
- Remove from the oven and use the back of a spoon to lightly flatten the tops if you like, then cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition
Calories: 177kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 65mg | Potassium: 65mg | Fiber: 1g | Sugar: 10g | Vitamin A: 269IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 1mg