Gluten Free Snickerdoodles

Gluten Free Snickerdoodles

Gluten Free Snickerdoodles

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INGREDIENTS:

• 1¾ cups of coconut flour (I used Bob’s Red Mill)
• ¾ teaspoon of salt
• 2½ teaspoons of baking powder
• 1 cup (2 sticks) of unsalted butter, softened
• 1 cup of sugar
• ½ cup of maple syrup
• 4 eggs at room temperature
• 1 teaspoon of vanilla
• Cinnamon Sugar Coating
• ¼ cup of sugar
• 2 teaspoons of cinnamon

DIRECTIONS:

• Preheat the oven to 400°F
• Line a cookie sheet with parchment paper
• In a small, shallow bowl, mix up the cinnamon sugar coating. Set aside
• In a medium bowl, combine coconut flour, baking powder, and salt
• In a large bowl or the bowl of a stand mixer, beat together butter and sugar until light and fluffy
• Add in maple syrup and beat again until fluffy
• Add in eggs, one at a time, beating well between each egg
• Mix in vanilla
• Add flour mixture to the butter mixture ¼ cup at a time, sifting each addition straight into the large bowl
• Beat well between each flour addition until batter is fluffy again. (Don’t worry about over mixing!)
• After all additions have been made, scoop tablespoonfuls of dough into buttered hands and roll into a ball
• Roll each dough ball in the cinnamon sugar coating
• Line the dough balls onto the cookie sheet leaving an inch and a half between each one

• Gently smash each one with the bottom of a cup to flatten slightly

• Bake for 8-12 minutes, or until bottoms are slightly golden brown
• Enjoy!

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