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These taste great. Everybody likes these. I had to use a spoon to start rolling them in the sugar but they are easy to make. Yields several cookies. I froze some of the batter for later. These are not gritty.
– Lisa, AL
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Gluten-Free Snickerdoodle Cookies
Our first ever cookie mix and it's a doozy! Sweet and tangy, these cookies just melt in your mouth and it's easy to eat them all before you realize what you're doing!
This is the first in a line of cookies we'll be unveiling this fall. Why Snickerdoodles first? Well, because they are so incredibly yummy! And they require minimal effort (unlike sugar cookies and other cookies that need to be rolled, cut, and frosted).
These cookies travel well, are indistinguishable from Snickerdoodles made with normal flour, and make a great after-school snack. Enjoy!
Package makes 3-4 dozen cookies, depending on size
Directions
Mix entire bag with the following: • 3 eggs • 1/2 cup butter • 1/2 cup shortening Beat with mixer until well blended. Dough will be somewhat thick. Form into small balls and roll into a mixture of sugar and cinnamon ( 1/4 cup sugar, 2 tsp cinnamon) and drop onto a greased or lined cookie sheet. Bake at 375F for 10 minutes. DO NOT OVERBAKE. Remove from oven and let cool 5-10 minutes on cookie sheet before removing to cooling rack. Let cool completely before eating. Enjoy with a nice tall glass of milk. Yum!
Ingredients
Rice flour, tapioca flour, xanthan gum, unflavored gelatin, sugar, corn starch, bicarbonate of soda, cream of tartar, sea salt.
ALLERGENS: corn
Nutrition Information
Serve size: 2 cookies, Servings: 18, Amount per Serving: Calories 130, Fat Cal. 0, Total Fat 0g (0% DV), Sat Fat 0g (0%DV), Trans Fat 0g, Choles. 0mg (0% DV), Sodium 150mg (6% DV), Total Carb, 32g (11% DV), Fiber 1g (6% DV), Sugars 13g, Protein 1g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (0% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet.
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