Dairy & Gluten Free Snickerdoodles
Culinary Genie
3½ dozen
30 minutes
110
Desserts
These Snickerdoodles are grain, gluten and egg free. With a tender inside and crispy bottom, you'll never know. These are the perfect cookie for any time of year. Featuring Culinary Genie Salt-Free Cinnamon & Orange Seasoning Blend.
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 Culinary Genie Salt-Free Cinnamon & Orange 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 Culinary Genie Salt-Free Cinnamon & Orange 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.