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Dairy & Gluten Free Snickerdoodles
Rated 4.0 stars by 1 users
Category
Desserts
Makes
3½ dozen
Active Time
30 minutes
Total Time
1½ hour
Calories
110
Creator
Culinary Genie
These are the perfect cookie for any time of year. With a tender inside and crispy bottom, you’ll never know these are grain, gluten, dairy AND egg free cookies.
Ingredients
-
1¾ cups cassava flour
-
¾ cup almond flour
-
¾ cup tapioca flour
-
2 teaspoons cream of tartar
-
1 teaspoon baking soda
-
½ teaspoon sea salt
-
1 cup vegan butter
-
1¾ cups raw cane sugar, divided
-
6 tablespoons vegan egg substitute (such as JUST Egg) or 2 large eggs
-
1 teaspoon vanilla extract
-
2-3 teaspoons All-Purpose Baking Seasoning Blend
Directions
In medium bowl, sift and whisk together first 6 ingredients. Set aside. In large bowl, combine butter and 1½ cups sugar. Using a hand electric mixer, beat until light and fluffy. Add eggs and vanilla and continue beating. Slowly add flour mixture and mixing until dough forms. Refrigerate 30 minutes.
Preheat oven to 400°F. In shallow dish, combine remaining ¼ cup sugar and desired amount of All-Purpose Baking Seasoning Blend. Roll dough into 1¼-inch balls. Roll in cinnamon-sugar mixture and place 2 inches apart on a large ungreased baking sheet.
Bake 11-12 minutes or until set. Remove from oven and let cool on baking sheet 1 minute. Transfer to cooling rack.
Notes
Note: 3¼ cups unbleached all-purpose flour can be
substituted for the cassava, almond and tapioca flours.
Nutrition
Serving Size
1 cookie
Calories 110,
Total Fat
6 g,
Saturated Fat
1 g,
Cholesterol
0 mg,
Sodium
105 mg,
Carbs
15 g,
Fiber
0 g,
Sugar
8 g,
Protein
0 g