Gluten Free Snickerdoodles

 Gluten-Free Snickerdoodles are just as soft, chewy, and delicious as the classic version, but made with gluten-free flour. These cookies have that signature cinnamon-sugar coating and a perfect balance of sweetness and spice. Here's how to make them:

Ingredients:

1 3/4 cups gluten-free all-purpose flour (make sure it includes xanthan gum or add 1/2 tsp if not)

1/2 tsp cream of tartar

1/2 tsp baking soda

1/4 tsp salt

1/2 cup coconut oil (or unsalted vegan butter), softened

1/2 cup coconut sugar (or brown sugar)

1/4 cup maple syrup (or honey)

1 tsp vanilla extract

1 large egg (or 1 flax egg for vegan option)

For the Cinnamon Sugar Coating:

1/4 cup coconut sugar (or granulated sugar)

1 tbsp ground cinnamon

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper or silicone baking mats.

2. Make the Cookie Dough:

In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt. Set aside.

In a large bowl, use a hand mixer or stand mixer to beat together the coconut oil (or butter), coconut sugar, and maple syrup until well combined and creamy.

Add the egg (or flax egg) and vanilla extract, and beat until incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough feels too soft, chill it in the refrigerator for about 15 minutes to make it easier to roll.

3. Prepare the Cinnamon Sugar Coating:

In a small bowl, mix together the coconut sugar and cinnamon.

4. Shape the Cookies:

Scoop tablespoon-sized portions of dough and roll them into balls.

Roll each ball in the cinnamon sugar mixture, ensuring it is fully coated.

Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart.

5. Bake the Cookies:

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden and the centers are set. The cookies will firm up as they cool.

If you like slightly chewy cookies, err on the side of a shorter bake time.

6. Cool and Serve:

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips:

Vegan Option: Use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) as a replacement for the egg.

Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

For Extra Chewy Cookies: If you want a chewier texture, try substituting half of the coconut oil with applesauce.

These Gluten-Free Snickerdoodles are soft, cinnamon-sugar-coated, and absolutely irresistible—perfect for a treat anytime!