Jul 18, 2024
Gluten Free Snickerdoodles
Sweet, soft, and crunchy are the perfect way to describe these snickerdoodles. Fonio Flour is a great gluten-free alternative. It is light and fluffy with a slightly nutty taste and makes doughs and batters that are very similar to the consistency of all-purpose flour.
This recipe can be made pretty quickly and with very little mess, making it a great activity to get kids involved in. The cookies retain the distinct flavor and texture of a snickerdoodle, and can even be made with plant based dairy alternatives for a vegan option. If you can't find cream of tartar (which provides texture and the signature tart tang of a snickerdoodle), feel free to omit it. You’ll end up with cookies that are closer to cinnamon-sugar cookies— different, but still great!
20 Min Prep
10 Min Cook
12 Servings
by: Yolele
Ingredients
- CINNAMON SUGAR DIP:
- 2 teaspoons ground cinnamon
- ⅛ cup (22 grams) granulated white sugar
- COOKIE DOUGH:
- 1 ¼ cup (200g) Yolélé fonio flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ½ cup (100g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Preparation
-
Step 1
Preheat oven to 375°F and line a metal baking sheet with parchment paper.
-
Step 2
In a small bowl, mix 2 teaspoons of ground cinnamon and white sugar together and set aside.
-
Step 3
In a separate bowl, whisk together the fonio flour, cream of tartar, baking soda, salt and remaining ground cinnamon until they are well incorporated and then set aside.
-
Step 4
With a stand or hand mixer, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes on medium speed. Add the egg and vanilla extract and mix well, about an additional 2 minutes.
-
Step 5
Reduce mixer speed to low, and slowly incorporate the fonio flour mixture until everything is well incorporated, about 5 minutes. Halfway through the process, turn off the mixer and scrape down the sides and bottom of your mixing bowl so that everything gets well mixed.
-
Step 6
With a small scoop or teaspoon, form dough balls that are around 1 ½ inches in diameter (about 2 teaspoons). Dip the dough balls into the cinnamon sugar mixture. Place each ball on the lined sheet tray with about 2 inches of space between each. Gently press down on them so that they become cookie shaped.
-
Step 7
Bake for 10-12 minutes, or until light golden brown and still slightly soft.
-
Step 8
Let the cookies cool for about 5 minutes on the sheet tray, then carefully move to a wire rack to finish cooling. Enjoy!
