Recipe Friday: Triple Snickerdoodles!

I am very excited to be launching a little something that — for lack of a better phrase — we are referring to as Recipe Friday.

(Sorry folks, but December is a hectic month! Maybe in January I’ll find a good pun to use instead.)

This would be exciting in any case, but it’s double-exciting because the recipes are coming from two charming and talented gluten-free ladies: Iris at The Daily Dietribe and Brittany at Real Sustenance.

Wait, let’s go one more: it’s triple exciting, because today we’re sharing snickerdoodle recipes. No one can say for sure where the term snickerdoodle originated, but it’s come to mean a cookie with a cinnamon-sugar topping. There are endless varieties, but we think these three are sure-fire winners:

First, you could begin your day with Brittany’s Snickerdoodle Pancakes. They’re not only gluten-free, but free of dairy, soy and grain.

Ingredients:

1 Cup Blanched Almond Meal (such as Honeyville)
3 Large Organic Eggs
2 TBS Oil (I suggest Grapeseed or Coconut Oil)
2 TBS Water
3 TBS Granulated Sugar (refined or unrefined)
1 Tsp. Almond Extract
1 Tsp. Vanilla Extract
1/4 Tsp. Salt

Oil for Cooking
Granulated Unrefined Sugar and Cinnamon for sprinkling.

To a blender add the 3 eggs. Turn on high for about one minute. Add the remaining ingredients and process another minute until smooth.

  1. Drizzle 1-2 TBS of oil into a non- stick skillet (Coconut Oil recommended) Turn the burner on to medium. Let the oil warm for maybe 30 seconds and then pour in the pancake batter.
  2. Sprinkle as much (or as little) cinnamon onto each pancake. Sprinkle with a little sugar.
  3. Just prior to flipping sprinkle on another pinch of sugar (This will give them that snickerdoodle texture).
  4. Flip- and cook. They will only need to cook maybe 1-2 minutes on each side.
  5. Serve with butter, or Coconut Oil!

Yields 6-8 Pancakes.

Then, when it’s lunch time, you could try Iris’ Maple Cinnamon Snickerdoodles, which are less-sweet than the traditional version.

Ingredients:
1/2 cup butter
1/2 cup shortening
1 cup maple syrup
1 egg
1 Tbsp. flax seed meal
1 3/4 cup sweet white rice flour (a.k.a. glutinous rice flour)
2/3 cup potato starch
1/3 cup amaranth flour
2 tsp. xantham gum
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt

Directions:

  1. Cream the butter and shortening together.
  2. With a whisk or hand blender, completely mix in the maple syrup, egg, and flax seed meal.
  3. Stir in the rest of the ingredients until completely mixed.
  4. Chill dough in fridge for an hour.
  5. Preheat oven to 400 degrees.
  6. Form the dough into balls with your hands, and place on a greased cookie sheet. Don’t flatten the balls, as they will spread while they bake.
  7. Bake for 8-10 minutes, until the edges just barely begin to brown.

Makes about 2 dozen cookies.

“But wait!” I can hear a number of you saying, “I can’t have eggs or butter!”
Oh, you. Don’t fret. We’ve got you covered (well, Iris does. This is her adaptation of her own recipe).

Ingredients:
1 3/4 cup sweet white rice flour (make sure you get sweet white rice flour, not regular white rice flour; it makes a big difference!)
2/3 cup. potato starch
1/3 cup sorghum flour
2 tsp. xanthan gum
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. cinnamon (or more if you like your cookies with a strong cinnamon flavor)
1/4 tsp. salt
1 cup Earth Balance
1 cup agave nectar or maple syrup (I prefer maple syrup but I’ve made it with both and they’re delicious either way)
2 Tbsp. flax seed meal
2 Tbsp. coconut milk
1 Tbsp. water

Directions:

  1. Whisk the dry ingredients together in a large bowl.
  2. In a separate bowl, mix the flax seed meal, coconut milk, and water. Let it sit a couple of minutes.
  3. Mix the agave nectar and Earth Balance in with the flax seed meal until smooth.
  4. Stir the flour mix in with the liquid mix completely.
  5. Chill dough in fridge for an hour.
  6. Preheat oven to 400 degrees.
  7. Form the dough into balls with your hands, and place on a greased cookie sheet. Don’t flatten the balls, as they will spread while they bake.
  8. Bake for 8-10 minutes, until the edges just barely begin to brown.

Makes about 2 dozen cookies.

Happy baking! What are your favorite cinnamon-sugar treats?


7 thoughts on “Recipe Friday: Triple Snickerdoodles!”

  1. Denise you can sub any of the flour mixes for all the individual flours used in each recipe. For example the Snickerdoodle cookie recipes both use a total of 2 3/4 cups of flour just sub 2 3/4 cups of any flour blend you like for all the seperate flours used in the recipes.

  2. Leslie, if you can eat chia seeds, you can grind them into a meal and use them. They won’t create the exact same texture as flax, but will work well enough.

  3. Does anyone care if I post one of these recipes on my Secret Santa/Secret Pal blog? Is there a copyright on any of these recipes?

    Please reply to my comment, so I will know if it’s okay to post a recipe on my blog.

  4. Hi Esther, these recipes are from my blog (www.thedailydietribe.com) and Brittany’s (www.realsustenance.com), so we would appreciate it if you didn’t post the recipes themselves on your blog. If you’d like, you can definitely post pictures from our blogs and link back to the recipes on our blogs. Thanks so much for asking…we appreciate it!

    -Iris

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