A number of people have told me recently that although they want to bake gluten-free, they don’t want to have to buy all of the gluten-free flours I use in my recipes. While I generally find that an all-purpose gluten-free flour mix just doesn’t cut it for some baked goods, for this particular cookie recipe it works perfectly. If you’ve read my blog before you’ve noticed that I am very partial to Bob’s Red Mill Wonderful Bread Mix as my all-purpose flour substitute because it has a good variety of flours and xanthan gum already included.
Now this is one of those cookie recipes where the baking time really matters. If you like soft snickerdoodles, 8 minutes is your limit. If you like them to be crispy on the edges and soft in the middle, 9 minutes. And if you like them crispy throughout, 10.5 minutes. Really 🙂 Traditionally you would roll snickerdoodles in just cinnamon, but I like the little crunch you get from rolling them in raw sugar too.
A note about refrigeration: Chilling the dough helps the cookies from spreading too much since coconut oil is very soft at room temperature. It may seem a bit annoying but it’s really worth it, I promise.
Gluten-Free Snickerdoodles
Ingredients:
3/4 cup coconut oil or other shortening
1 1/4 cups white sugar
2 eggs
1 tsp vanilla
2 tsp good quality cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 cups gluten-free flour
1/4 cup turbinado sugar + 2 tsp cinnamon
Directions:
- Beat together coconut oil and sugar until smooth. Add eggs one at a time and beat until well combined.
- Stir in vanilla, cinnamon, baking soda, baking powder, and salt. Stir in gluten-free flour in two batches. Cover bowl with plastic wrap and place in the refrigerator for 15 minutes.
- Remove the dough from the refrigerator, preheat the oven to 375 degrees, and grease or parchment paper 4 baking sheets.
- Mix turbinado sugar and cinnamon in a small bowl.
- Using a small cookie scoop (or a heaping Tablespoon measuring spoon) roll dough into balls, roll in cinnamon-sugar to fully coat, then place at least two inches apart on the baking sheet (I did 9 per sheet; you could squeeze 12 but they may run into each other during baking).
- Bake at 375 for 8 (soft), 9 (soft with crispy edges), or 10.5 (crispy) minutes depending on how you prefer your cookies (see note above about baking time). Remove to a cooling rack.