If you’re longing for a classic snickerdoodle cookie without the gluten, this recipe has it all: the cinnamon-sugar coating, chewy bite, a slight lemony tang from the cream of tartar and the lovely crackled top.
Almond flour (two good brands are Bob’s Red Mill and Honeyville) and arrowroot powder are avaiable at many natural food stores and at Hy-Vee stores on their gluten-free shelves or in the Health Market aisles.
EILEEN’S ALMOND FLOUR SNICKERDOODLES
Start to finish: 45 minutes
Yield: 2 dozen
- 1/4 cup butter (1/2 stick), softened
- 1/3 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour
- 1/2 cup arrowroot powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Preheat oven to 350°F. For easy cleanup, place parchment paper on baking sheets.
In a large bowl, cream together butter and 1/3 cup sugar. Add eggs and vanilla and mix well.
In a medium bowl, whisk together almond flour, arrowroot powder, cream of tartar, baking soda and salt.
Add dry ingredients to wet ingredients and stir to combine.
In a small bowl, mix together 2 tablespoons white sugar and cinnamon.
Form dough into level tablespoon-sized balls. Roll in cinnamon-sugar mixture. Place on baking sheets 2 inches apart and flatten with fingertips.
Bake 10 to 12 minutes or until set and just beginning to brown slightly around the edges. Remove from baking sheets to cooling rack. Store in airtight container. Freeze if desired.
Nutrition information per serving (1 cookie): 110 calories; 70 calories from fat; 8 g fat (2 g saturated; 0 g trans fats); 21 mg cholesterol; 7 g carbohydrate; 3 g protein; 1 g fiber; 99 mg sodium.