Friday, 14 December 2012

Gluten and Dairy Free Snickerdoodles

I discovered these delicious cookies while on holiday in Canada last year, then again at Mrs Fields. They are heavenly, like a doughnut cookie. Mmmmm. I have been meaning to try out a gluten free version for a while now and last night I finally did it! They had to be dairy free as well and they turned out quite well :)

My recipe is based on Sweet Anna's - you can find it here. I had to modify it a bit as I had no plain flour and needed them to be gf/df. So here it is with the modifications:

1 cup Nuttelex (or other dairy free butter substitute)
1 1/2 cups sugar
2 eggs
2tsp vanilla
2 3/4 cups self-raising gluten free flour (I used Orgran brand)
1tsp cinnamon
To coat cookies:
1/4 cup sugar
1tbs cinnamon

  • Preheat the oven to 200ÂșC.  Line trays with baking paper
  • Cream together the butter and sugar (just the first lot of 1 1/2 cups) with electric mixer until it's light and fluffy - it will start to go white quite quickly
  • Add the eggs one at a time and mix well
  • Add the vanilla
  • Sift the flour and cinnamon (just the 1 teaspoon) together into the butter mix and mix well (still with the electric mixer)
Now for the fun part :)
  • In a small bowl, mix together the cookie coating
  • Roll a small amount of dough into a ball and place on the tray, leaving some space. The cookies will spread, but maybe not as much as the non-gf version.
  • Bake for 10 minutes, take out of the oven, but leave the cookies in the tray for 5 minutes. Then place on a rack to cool.

  • Try not to eat too many at one time! These actually tasted better the next day, though it is hard to resist fresh-baked cookies.

No comments:

Post a Comment