Gluten Free Snickerdoodles
Ingredients
Cookie Dough
-
2 ¼
cups
gluten-free flour
-
2
tsp
cream of tartar
-
1
tsp
baking soda
-
¼
tsp
salt
-
⅔
cup
melted coconut oil
-
1
cup
sugar
-
2
units
eggs
Topping
-
3
tbsp
sugar
-
3
tsp
cinnamon
Instructions
- Whisk together the flour, cream of tartar, baking soda, and salt in a small bowl and set aside.
- In a large bowl, cream the coconut oil, sugar, and eggs using an electric mixer.
- Gradually add the dry ingredients to the wet mixture in thirds and mix until well combined.
- In a small bowl, mix the sugar and cinnamon for the topping.
- Shape the dough into one-inch balls, flatten them slightly, and coat each ball in the cinnamon sugar mixture.
- Place the cookies on a parchment-lined baking sheet, arranging them in rows.
- Preheat the oven to 350°F and refrigerate the unbaked cookies while the oven heats.
- Bake the cookies for about 12 minutes until they are set and starting to crack.
- Cool the cookies on a wire rack.
Nutrition Facts (estimated)
Servings
36
Calories
88
Total fat
5g
Total carbohydrates
12g
Total protein
1g
Sodium
50mg
Cholesterol
9mg
You might also like