Gluten-Free Snickerdoodles

A number of people have told me recently that although they want to bake gluten-free, they don’t want to have to buy all of the gluten-free flours I use in my recipes. While I generally find that an all-purpose gluten-free flour mix just doesn’t cut it for some baked goods, for this particular cookie recipe it works perfectly. If you’ve read my blog before you’ve noticed that I am very partial to Bob’s Red Mill Wonderful Bread Mix as my all-purpose flour substitute because it has a good variety of flours and xanthan gum already included.

Now this is one of those cookie recipes where the baking time really matters. If you like soft snickerdoodles, 8 minutes is your limit. If you like them to be crispy on the edges and soft in the middle, 9 minutes. And if you like them crispy throughout, 10.5 minutes. Really :) Traditionally you would roll snickerdoodles in just cinnamon, but I like the little crunch you get from rolling them in raw sugar too.

A note about refrigeration: Chilling the dough helps the cookies from spreading too much since coconut oil is very soft at room temperature. It may seem a bit annoying but it’s really worth it, I promise.

Gluten-Free Snickerdoodles

Ingredients:

3/4 cup coconut oil or other shortening
1 1/4 cups white sugar
2 eggs
1 tsp vanilla
2 tsp good quality cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 cups gluten-free flour
1/4 cup turbinado sugar + 2 tsp cinnamon

Directions:

  1. Beat together coconut oil and sugar until smooth. Add eggs one at a time and beat until well combined.
  2. Stir in vanilla, cinnamon, baking soda, baking powder, and salt. Stir in gluten-free flour in two batches. Cover bowl with plastic wrap and place in the refrigerator for 15 minutes.
  3. Remove the dough from the refrigerator, preheat the oven to 375 degrees, and grease or parchment paper 4 baking sheets.
  4. Mix turbinado sugar and cinnamon in a small bowl.
  5. Using a small cookie scoop (or a heaping Tablespoon measuring spoon) roll dough into balls, roll in cinnamon-sugar to fully coat, then place at least two inches apart on the baking sheet (I did 9 per sheet; you could squeeze 12 but they may run into each other during baking).
  6. Bake at 375 for 8 (soft), 9 (soft with crispy edges), or 10.5 (crispy) minutes depending on how you prefer your cookies (see note above about baking time). Remove to a cooling rack.

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