Gluten Free Snickerdoodle Cookies
These gluten-free Snickerdoodle cookies are soft cinnamon sugar cookies with the perfect little tang! They're dairy-free, grain-free and are even AIP-friendly.
Ingredients
- 1 cup tigernut flour
- ¼ cup tapioca starch
- 1 tbsp gelatin
- ⅛ tsp baking soda
- ½ tsp cream of tartar
- ¼ cup maple syrup
- ⅓ cup coconut oil softened
- ½ tsp vanilla extract
- 2 tsp cinnamon
- 2 tbsp coconut sugar
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Sift together the tigernut flour, tapioca starch, baking soda, cream of tartar, and gelatin.
- Pour vanilla, maple syrup, and coconut oil into the batter. Stir well to combine.
- Using a small bowl or plate, combine the cinnamon and the coconut sugar. Set aside.
- Roll the dough into 7-8 small balls. Roll each ball in the cinnamon-sugar mixture until lightly coated. Add the dough balls to the baking sheet and use your hand to lightly press down into cookies, making sure that the cookies are evenly spaced.
- Bake in the preheated oven for 10-12 minutes. Remove from the oven and allow to cool (preferably on a cooling rack) until fully cooled.
- Store in the fridge or enjoy immediately.
Notes
If you don't have cream of tartar, you can swap baking powder and then leave out the baking soda as well. Keep in mind that most baking powder will have cornstarch, so if you're grain-free, make sure you get one that's corn-free.
I recommend spooning your flour into the measuring cups rather than scooping your measuring cup into the bag. This is especially helpful for tigernut flour as it can often clump, and this will help you identify clumps.
Nutrition
Serving: 1serving | Calories: 196kcal | Carbohydrates: 18.7g | Protein: 2g | Fat: 14.3g | Fiber: 5.7g