I’m going to toot my own horn here, just for two seconds…I promise. Here is goes; I have yet to buy a single prepackaged box of goodies for Braelyn since our family’s gluten free purge in January. That doesn’t necessarily mean that we haven’t tried them. Grandma Melene is notorious for buying all kinds of cookies, crackers, chips, bread, etc. that are labeled “gluten free” on a constant search for fun things that Braelyn can eat. Thank you mother, I really do love you! Haha!
However, I am not a big fan of buying prepackaged goods whether they have gluten or not. So instead I try to make Braelyn and the rest of the family homemade treats just like I did pre-celiac diagnosis. Thus far we have made delicious chocolate cupcakes, banana muffins, oatmeal chocolate chip cookies and some pretty darn good buttermilk pancakes that seem to suffice my little critters’ sweet teeth.
As tasty as our goodies database is, it lacks a little variety. Eventually Braelyn is going to get sick of chocolate chip cookies (did I really just say that?!) and frankly I don’t have time to be making chocolate cupcakes with homemade frosting all the time. And thus the continued search for gluten free goodies continues. It may take multiple failed batches and dozens of dollars worth of specialty flours down the drain, but in the end the smile on Braelyn’s crumby (literally crumby!) face makes it all worth it.
This recipe is my classic snickerdoodle recipe revised with gluten free flours. These cookies are soft and chewy, not crumbly at all. They are a classic cream of tartar type snickerdoodle, not the “sugar cookie with cinnamon sprinkled on” version that some people like. Okay, I like those ones too, but these really are true snickerdoodles. It is necessary to let this dough chill so that the coconut flour can absorb the liquid, making them manageable to roll. Do not add extra flour even if you think you should!
Simply Snickerdoodles
Ingredients:
1 cup brown rice flour
1/2 cup coconut flour
3/4 cup plus 2 tablespoons oat flour
1/4 cup plus 1 tablespoon potato starch
1 teaspoon xanthan gum
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup shortening
3 eggs
1 teaspoon vanilla
1 tablespoon sour cream
1/4 cup each of sugar for rolling
3 tablespoons cinnamon for rolling
Directions:
1. Preheat oven to 350 degrees. In a medium sized bowl sift together all flours, potato starch, xanthan gum, cream of tartar, baking soda and salt.
2. In a stand mixer cream the butter and shortening. Add eggs, vanilla and sour cream and beat for an additional minute.
3. Add dry ingredients to mixer and slowly blend until well combined. Chill dough for 30 minutes until enough liquid is absorbed to handle.
4. Mix 1/4 cup sugar with 3 tablespoons cinnamon in a small bowl. Scoop 1″ balls of dough and shake them in cinnamon sugar mixture until completely coated. Place balls on parchment paper lined cookie sheets.
5. Bake at 350 for 10-12 minutes. Allow to cool on cooling racks. These taste best after they have sat until cooled and the dough of the cookie binds.
Makes about 56 cookies
- 1 cup brown rice flour
- ½ cup coconut flour
- ¾ cup plus 2 tablespoons oat flour
- ¼ cup plus 1 tablespoon potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups sugar
- 1 cup shortening
- 3 eggs
- 1 teaspoon vanilla
- 1 tablespoon sour cream
- ¼ cup each of sugar for rolling
- 3 tablespoons cinnamon for rolling
- Preheat oven to 350 degrees. In a medium sized bowl sift together all flours, potato starch, xanthan gum, cream of tartar, baking soda and salt.
- In a stand mixer cream the butter and shortening. Add eggs, vanilla and sour cream and beat for an additional minute.
- Add dry ingredients to mixer and slowly blend until well combined. Chill dough for 30 minutes until enough liquid is absorbed to handle.
- Mix ¼ cup sugar with 3 tablespoons cinnamon in a small bowl. Scoop 1" balls of dough and shake them in cinnamon sugar mixture until completely coated. Place balls on parchment paper lined cookie sheets.
- Bake at 350 for 10-12 minutes. Allow to cool on cooling racks. These taste best after they have sat until cooled and the dough of the cookie binds.
