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Gluten Free Snickerdoodles

Gluten Free Snickerdoodles Recipe

               
Gluten Free Snickerdoodles
A classic cookie turned gluten-free treat, our almond flour-based snickerdoodles are just the thing for a sweet tooth. Brown sugar and warming spices are infused in each bite of this simple but scrumptious cookie recipe.
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Ingredients
Recipe yields 24 servings
1/4 cup coconut oil
1 1/2 cups blanched almond flour
1 tsp coconut flour
1 egg
1/4 cup brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 tsp baking soda
1 Tbsp sugar
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Directions
Step 1

Melt coconut oil on low power in the microwave or in saucepan on low heat. In a medium bowl, combine almond flour, coconut flour, egg, brown sugar, coconut oil, 1/2 teaspoon of the cinnamon, the cardamom, nutmeg and salt. Stir well to combine. Add baking soda and stir well.

Step 2

Chill dough, covered with plastic wrap, in refrigerator for at least 30 minutes.

Step 3

Preheat oven to 350°. Line a baking sheets with parchment paper.

Step 4

On a small plate, combine sugar and the remaining 1 teaspoon cinnamon. Remove cookie dough from the refrigerator and roll tablespoonfuls into 1-inch balls. Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on baking sheet. Do not flatten.

Step 5

Bake for 10 to 12 minutes. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Time: 45 minutes
Servings: 24
Calories: 68
Make this for: Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cookie
Per serving:
calories:68
total fat:5g
sat fat:1g
cholesterol:8mg
sodium:31mg
total carb:3g
fibers:0g
sugars:1g
proteins:1g

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About This Healthy Recipe

Tired of making gluten free cookies only to find the final result tastes like salted cardboard? Well, those days are over as we have just the recipe for you. This deliciously healthy recipe packs the entire snickerdoodle flavor minus the gluten! These soft and chewy cookies contain 3 grams of carbohydrates and 1 gram of saturated fat per serving making them a diabetic friendly option. Calling for 11 simple ingredients including almond and coconut flour, this recipe makes for a simple and easy celiac friendly recipe. Each cookie contains just 68 calories per serving so each bite will be guilt free. In addition to being low in carbs and calories, this recipe is also relatively low in sodium. With 30 grams of sodium per serving, these cookies are a great choice for anyone following a heart healthy diet. This recipe is perfect for any time of year, especially the holidays. Happy baking!

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Gluten Free Snickerdoodles Recipe
Ingredients
Recipe yields 24 servings
1/4 cup coconut oil
1 1/2 cups blanched almond flour
1 tsp coconut flour
1 egg
1/4 cup brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 tsp baking soda
1 Tbsp sugar
Directions
Step 1

Melt coconut oil on low power in the microwave or in saucepan on low heat. In a medium bowl, combine almond flour, coconut flour, egg, brown sugar, coconut oil, 1/2 teaspoon of the cinnamon, the cardamom, nutmeg and salt. Stir well to combine. Add baking soda and stir well.

Step 2

Chill dough, covered with plastic wrap, in refrigerator for at least 30 minutes.

Step 3

Preheat oven to 350°. Line a baking sheets with parchment paper.

Step 4

On a small plate, combine sugar and the remaining 1 teaspoon cinnamon. Remove cookie dough from the refrigerator and roll tablespoonfuls into 1-inch balls. Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on baking sheet. Do not flatten.

Step 5

Bake for 10 to 12 minutes. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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