Snickerdoodles | Gluten Free, Low FODMAP

Who needs a delicious cookie with a hint of cinnamon and a touch of sugar crunch? It’s time you met the Snickerdoodle. I have no idea how this cookie got it’s name, but you can probably find out. Or just make them, and savour with a hot chocolate, read a book, listen to jazz, stare out the window, and give not a second thought to how they got their name, only how hard it is to stop at one…

Gluten Free Snickerdoodles

MAKES

About 12 cookies (with an 10cm diameter, about 2 tablespoons of dough)

INGREDIENTS

  • 1/4 cup organic raw sugar
  • 1/4 tsp cinnamon
  • 125gm butter, softened (or 1/2 cup coconut oil)
  • 1/4  to 1/2 cup of organic raw sugar (see notes)
  • 1 free range egg
  • 2 teaspoons vanilla extract (or powder/ paste)
  • 1/2 cup of white rice flour
  • 1/2 cup of tapioca flour
  • 1/2 cup of maize flour
  • 1/2 tsp bicarb soda
  • 1/4 tsp salt

METHOD

  1. Preheat oven to 180degrees Celsius
  2. Put the 1/4 cup of sugar and 1/4 tsp cinnamon into a wide bowl or plate, and stir to combine
  3. Prepare baking/ cookie sheets, lined with baking paper
  4. In a food processor (or large mixing bowl) blend together the butter (or coconut oil), sugar, egg, and vanilla
  5. Add the flours, bicarb and salt, blend until just combined
  6. Scoop about 2 tablespoons worth of dough, and roll into balls. (Of course you can make them smaller, if you like).
  7. Roll the dough balls into the cinnamon sugar, then flatten them out to about 1cm thick, press into the cinnamon sugar. Then turn over to get a good coating on the other side too.
  8. Place the balls of dough on prepared baking/ cookie tray. Allow enough space between balls, to allow for spreading out when cooking
  9. Bake in the oven until golden brown, about 10 to 12 minutes. Remove from oven.
  10. Allow to cool on the tray for 5 to 10 minutes, then move the cookies to a baking rack to finish cooling
  11. Store in an airtight container for up to a week.

TO FREEZE

  • You can freeze the unbaked balls of flattened cookie dough, and easily defrost them to quickly bake a batch of cookies

NOTES

  • Sugar You can get away with using 1/4 cup of sugar in the dough, given that you will be rolling and flattening the cookie balls in a cinnamon sugar mix, which adds sweetness. However, if you are not used to less sugar baked goods, or you are feeding to other people, you might want to use 1/2 cup in the dough. You can also use some rapadura or muscovado type sugar, but that will make the cookies softer.
  • Butter Look for organic, pasture raised butter. If you use salted butter, you may prefer to leave out the extra 1/4 tsp salt.
  • Substituting coconut oil These can also be made with 1/2 cup of softened or melted coconut oil, but may give a more cracked appearance.
  • Flours I find white rice flour that you can buy in baking aisles to be gritty, so prefer to use the glutinous rice flour found in the Asian food grocery stores or aisle. No, it does not contain gluten.
  • Substituting flours You can substitute one of the 1/2 cups of flour with 2 tablespoons of coconut flour
  • Bicarb soda is sodium bicarbonate (in the US, it is called baking soda). In Australia, we can buy this brand in supermarkets. It adds a touch of leavening and browning effect to the cookies.

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