Healthier Gluten-Free Snickerdoodles Recipe

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You probably all know by now that I love baking on the weekends. You can’t beat the aroma of freshly baked cookies that lingers throughout the house, it makes you feel all cozy inside. Today I decided to share with you a healthier version of a soft, gluten-free snickerdoodle cookie. To make these cookies healthier I replaced honey for refined sugar because honey is sweeter than sugar so I used a lot less of a sweetener. Another ingredient I added is almond flour. Almond flour is packed with protein and fiber and adds more flavour. For the cinnamon coating, I used coconut sugar which has a low GI. I included a vegan and nut-free option

So all in all this cookie is healthy-ish. Did I mention the cookie melts in your mouth YUM! The best part, kids LOVE snickerdoodles, so now you can offer a healthier cookie to your family 🙂 Enjoy!

Ingredients

  • 1 1/2 cups all-purpose gluten-free flour blend (I used better batter) add 1/2 tsp. xanthan gum if your flour blend does not include it
  • 1/2 cup plus 2 Tbsp. almond flour (for nut-free option use 1/2 cup of all-purpose GF flour blend)
  • 1/2 tsp. aluminum-free baking soda
  • 1/2 tsp. GF ground cinnamon
  • 1/2 cup salted butter, at room temperature (for vegan option use earth balance butter)
  • 1/3 cup raw liquid honey (for vegan option use pure maple syrup)
  • 1 large egg, at room temperature (for vegan option use flax egg or GF egg replacer)
  • 1 tsp. Pure vanilla extract
  • For the cinnamon coating; mix 2 Tbsp. of coconut sugar or sweetener of choice with 1 tsp. GF ground cinnamon
  • Instructions

  • In a small bowl whisk together flours, cream of tartar, baking soda and 1/2 teaspoon of cinnamon
  • In a medium bowl using an electric mixer beat butter and honey until creamy. Add egg and vanilla and beat for one more minute
  • Add dry ingredients 1/3 at a time to butter mixture and using a spatula mix until a dough forms
  • Using a large spoon scoop out dough about the size of a walnut and shape into balls. Roll in the cinnamon coating and place 1-inch apart on a baking sheet lined with parchment. Refrigerate for 1 hour
  • Bake cookies in a preheated oven at 375 F for 12 minutes.
  • Transfer cookies onto a cooling rack to cool completely


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