Gluten Free Snickerdoodles

plate-of-gluten-free-snickerdoodle-cookies

by Kelley Herring

Sugary, sweet, and slightly spicy, who doesn’t love a good snickerdoodle?

These delectable cinnamon sugar goodies have been around for over a century, when they were especially popular in New England and Pennsylvania.  The exact origin of these light and crispy cookies is not quite known, although some sources, such as The Joy of Cooking cookbook say they are German in origin. They state that the word “snickerdoodle” may have come from the German word “schneckennudein”, their name for a similar cookie. Others say they are Dutch in origin. No matter where they were first made, bakers everywhere love these cookies for the ease in which they can be put together with few ingredients already in their kitchens.

Unfortunately, snickerdoodles, traditionally made with white flour and sugar, are not the healthiest treat around. And since most of us can’t eat just one, they aren’t necessarily something you want to eat everyday. Until now.

With our carrot cake mix, you can whip up a batch of sweet and spicy snickerdoodles that are healthy and delicious. And because our carrot cake mix is gluten free, this makes a great treat for anyone with a gluten intolerance or wheat allergy. These are high in protein and fiber, but you’d never know to eat one!

Making them is super easy, and with our carrot cake mix, you only need a few extra ingredients, shown here.ingredients for gluten free snickerdoodles

Once you’ve got your ingredients together, the first thing you’ll do is put 1 stick of softened butter in a mixing bowl with 1 egg and a teaspoon of pure vanilla extract.

butter for snickerdoodles

Beat those until well combined and then add the carrot cake mix and 1/4 teaspoon of cream of tartar.  Beat until thoroughly mixed.

blending the snickerdoodle dough

Scrape your beaters so that all the dough is in the bowl and then cover with plastic. Refrigerate for about an hour or so.

When you’re ready to bake, preheat your oven to 350 degrees. In a small bowl, combine about a tablespoon of coconut sugar with a quarter teaspoon of ground cinnamon. Stir until combined and any lumps are gone. Scoop rounded teaspoons of the cookie dough and roll into balls. Roll them in the cinnamon sugar mix.

gluten free snickerdoodle dough

Place the dough balls on a parchment lined baking sheet, about 2 inches apart. If you like a slightly cakier, dome shaped cookie (like I do), they’re ready to bake.  If you want a cookie that is more flat and a bit crispier, lay another sheet of parchment on top of the cookies and press each one to about a quarter inch thick.

pachment with snickerdoodles

Bake the cookies for 14-16 minutes, until they are light brown and barely crisp to the touch.

Allow to cool completely before attempting to eat them, as they’ll fall apart. If you can’t wait to taste one, you’ll find that they are just as delicious either way!

 

Gluten Free Snickerdoodle Cookies Recipe

Yield: 24 cookies

For the cookies

  • 1 Carrot Cake Mix
  • 1/2 cup pastured butter, at room temperature
  • 1 tsp. organic vanilla
  • 1 pastured egg
  • 1/4 tsp. cream of tartar

For rolling cookies

Preparation

  1. In mixing bowl, combine the softened butter, egg and vanilla. Blend well with mixer until well combined.
  2. Add the Carrot Cake Mix and cream of tartar, blending until all the ingredients are thoroughly mixed.
  3. Scrape the beaters to remove all the dough, then cover bowl with plastic wrap or a lid and chill one hour or longer.
  4. Meanwhile, preheat the oven to 350 degrees F. In a small shallow dish, combine the Coconut Sugar and cinnamon, stirring with a fork to break up any lumps in the coconut sugar.
  5. Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across.
  6. Roll each ball lightly in the coconut sugar/cinnamon mixture. Place each cookie ball on a cookie sheet 2 inches apart.  (NOTE: If you’d like flatter/crispier cookies, lay a sheet of parchment over the cookie dough balls and press each one down slightly with your fingers – making sure to keeping them about 1/4 inch thick. You may also bake without pressing down for a more domed-shaped cookie).
  7. Transfer to oven and bake cookies about 14-16 minutes, until they’re light golden brown and are just barely crisp to the touch.
  8. Remove cookies from oven and let cool 20 minutes before serving. (They won’t hold together if you eat them too soon!) . Store in an airtight container at room temperature for up to 3 days.

Nutrition Information (Per Serving)

120 calories, 11 g fat, 3  g saturated fat, 5 g monounsaturated fat, 3 g polyunsaturated fat, 4 g carbohydrate, 1 g sugar, 2 g fiber, 3 g protein, 19  mg cholesterol, 233 mg sodium

Comments

    • Kelley says

      Hi Janice!
      I am a rhubarb lover myself!

      I bet a gluten free rhubarb cobbler could easily be made from our Carrot Cake Mix. Hmm… I might experiment with bringing the rhubarb to a boil with a little lemon juice, water, stevia and 1/2 c erythritol (ours is called Sinless Sweetener) until tender. I would pour the rhubarb mixture into a 9 x 9 baking dish and top with a crumble mixture. I’m thinking I would use half of one of Carrot Cake mixes plus one egg and a few Tbsp. of butter and/or coconut milk to make a moist crumb mixture – dotting the top of the rhubarb with that yummy cobbler “dough” – and baking at 350 F until golden and bubbly.

      I wonder if it is too late for me to get my hands on some puckery-tart rhubarb in Ogden, UT tonight…

      Thanks for stopping by and for the inspiration, Janice!

      • Janice Brady says

        I have on hand lots of spice cake, several carrot cakes, and chocolate.
        Also have sinless sweetener, so I’m going to try your recipe. Thanks, the rhubarb is just coming in here in Wisconsin. Should be the same in your area. Jan

  1. carole cuppett says

    Where do I buy carrot cake mix and cocout sugar? Are these safe for diabetics,ie. sugar, carrot cake mix?

    • Kelley says

      Hi Carole!
      Thanks for stopping by our blog. If you click on the links, it will take you to the product pages for our Carrot Cake Mix and Coconut Sugar. You will find the nutrition information there, as well. All of our products are low glycemic and gluten free. Enjoy!

  2. Anne says

    Can you please give the recipes with out just your product for sale and use. I live in Tibet, was so happy to see a gluten and glycemic sensitive recipient offered, and then so sad to see it is just a sales pitch for your product. I brought coconut and almond flours with me, and can make recipes from scratch only.
    Please give us alternative recipes with just the raw ingredients as well. Then, for those who prefer the ease of using your baking mixes, and are able to buy, you can serve the entire community.
    Thank you. I generally really enjoy reading your newsletter.

  3. Sasha says

    You can buy coconut sugar at any grocery store. The carrot cake mix you can order on wellnessbakeries.com.
    They also have other sugar free glutin free mixes. The chocolate cake is so yummy!

  4. Kelley says

    Hello Anne,
    You are at the Wellness Bakeries blog. Here we create dessert recipes using our gluten-free, low glycemic mixes and ingredients. That is the purpose of this blog. If you are looking for similar recipes, you can check out our eBooks including Guilt Free Desserts (www.guiltfreedesserts.net) and Carefree Candies (www.carefreecandies.com). A great deal of time, effort and money goes into creating dessert mix formulations, publishing newsletters and testing recipes, and as such, we cannot offer all of our information free of charge. We do serve the community at large by offering an extensive amount of health information – free of charge – at our many sister sites and free newsletters.

  5. Kelley says

    Hi Janice!
    I am a rhubarb lover myself!

    I bet a gluten free rhubarb cobbler could easily be made from our Carrot Cake Mix. Hmm… I might experiment with bringing the rhubarb to a boil with a little lemon juice, water, stevia and 1/2 c erythritol (ours is called Sinless Sweetener) until tender. I would pour the rhubarb mixture into a 9 x 9 baking dish and top with a crumble mixture. I’m thinking I would use half of one of Carrot Cake mixes plus one egg and a few Tbsp. of butter and/or coconut milk to make a moist crumb mixture – dotting the top of the rhubarb with that yummy cobbler “dough” – and baking at 350 F until golden and bubbly.

    I wonder if it is too late for me to get my hands on some puckery-tart rhubarb in Ogden, UT tonight…

    Thanks for stopping by and for the inspiration, Janice!

  6. Cenny says

    Hi Kelly
    I love your recipes and have tried a few with gluten free ingredients I found here. Didn’t come out to bad. But I would like to know do you sell your products in South Africa?

  7. Ursula says

    Just for your information:
    the German word is SCHNECKENNUDELN – Schnecken, snails, Nudeln – buns (with an L not an I) and those are not cookies, but are a yeast dough which is rolled up and then cut into slices so the cake resembles a snail. They usually have raisins between the layers and sometimes slivered almonds and, after baking, the top is drizzled with icing sugar, dissolved with lemon juice or water. So I think the cookies must have a different origin.
    I live in South Africa, so unfortunately, your products will not be available here, but I will look to see if I can find an alternative.
    Thank you!
    Regards

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