Gluten Free Chocolate Chip Snickerdoodles Food

GLUTEN FREE SNICKERDOODLES

Steps:

• Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper or silicone baking mats.
• In a large bowl, add egg and sugar; whisk for 20 seconds.
• Add butter, vanilla, salt, baking soda and cream of tartar; whisk well until no lumps. Add almond flour and stir until combined.
• In a small bowl, combine sugar and cinnamon for coating.
• Using small cookie scoop, roll 1 inch balls and roll in cinnamon sugar mixture. Place on baking sheet and gently flatten with your fingers until sides "crack" a bit. Repeat with remaining dough. Sprinkle more coating on top of cookies.
• Bake for 10 minutes, remove from the oven and let cool for 15 minutes before enjoying.

GLUTEN-FREE SNICKERDOODLES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour blend, xanthan gum, baking soda, cream of tartar and salt.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until mixed. Add oil, eggs and vanilla. Beat until well blended. Stir in flour blend mixture until just combined. In small bowl, mix granulated sugar and cinnamon; set aside.
• Scoop rounded measuring tablespoons of dough, and carefully shape into balls. (Dough will be soft and slightly sticky.) Roll balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 9 to 11 minutes or until cookies are set and lightly golden brown. Allow cookies to cool on cookie sheet 2 minutes. Remove cookies to cooling racks. Cool completely.

SIMPLE GLUTEN-FREE SNICKERDOODLE COOKIES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking powder, salt, and baking soda in a bowl.
• Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.
• Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.