Snickerdoodles
Updated: Nov 10, 2020
As I mentioned here, I love a good cookie! Chocolate chip is at the top of my favorite cookie list and snickerdoodles are right behind them. I've tried several different recipes over the years and most of them were good, but they used processed sugars or almond flour. I wanted something that tasted more like the real deal but without refined sugars. After a few tries, I came up with this one! They're not super-sweet, which I like, and they're also nut-free and refined sugar-free. We prefer the texture of the egg-free version best, but the other is delicious too. We’ve been loving these lately!
Snickerdoodles
(makes about 1 dozen cookies)
Ingredients:
2/3 cup sweet white rice flour (117 grams)
½ cup tapioca flour (50 grams)
1 teaspoon baking powder
1/8 teaspoon salt
¾ cup palm shortening
3 tablespoons (1/4 cup for egg free) maple syrup*
1 egg or egg replacer*
Coating (for rolling the cookie dough in)
1 teaspoon cinnamon
1 tablespoon coconut sugar
Directions:
Preheat the oven to 350 degrees.
In a medium bowl, combine all dry ingredients and whisk until well combined.
In a separate large bowl, or the bowl of a stand mixer with the whisk attachment, mix your shortening and maple syrup*; whisk until well blended.
Add your egg or egg replacer and whisk again until blended.
Next, add your dry ingredients to the wet and whisk until a dough forms.
Let the dough rest for 20 minutes in the refrigerator. This step isn't vital, but the dough will be sticky, especially when using the traditional egg version.
In a small shallow bowl, combine your coconut sugar and cinnamon. Stir with a fork until well blended.
Prepare a cookie sheet by lining it with parchment paper.
After the dough has rested and using a spoon, scoop out a large rounded tablespoon of dough and roll into a ball using your hands. Roll the ball of dough in the cinnamon sugar coating until completely covered.
Place the ball on the parchment paper and press flat using your hand or the bottom of a drinking glass. Repeat until all of the dough is used.
Bake for 8-12 minutes. The cookies are done when they spring back upon touching.
Let the cookies cool on the tray for 5 minutes and then transfer to a cooling rack.
The cookies will keep for a couple of days in an airtight container on your kitchen counter.
Notes:
*Egg-free option: These cookies have been tested successfully using this Vegan Egg Replacer. If using this option, use 1/4 cup of Maple syrup instead of the 3 tablespoons called for above. We prefer to make them using the egg replacer instead of a regular egg because the finished product has a perfect texture and is slightly sweeter!
*Substitutions: This recipe has only been made using these specific flours. I don't know if the flours you have will work as a substitute because gluten-free baking is not as straight forward as traditional baking. If you'd like to give it a try using what you have on hand, substitute by using the weights I've provided and not the volume. If you'd like to try using a gluten free all-purpose flour, make your substitution by combining the weights of each flour listed above (167 grams). To be clear, I haven't tested this method, but it should work.
Disclosure: This post contains affiliate links, meaning that at no cost to you, we will earn a small commission if you click the link and make a qualifying purchase. This allows us to keep bringing great content to you on the OHK site.