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:

Ingredients

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

Directions

• Preheat the oven to 200ºC.  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.