The holiday season is not complete without a batch of snickerdoodles! These are gluten-free, allergy-free, vegan, sugar-free, and oil-free! Not only can everyone enjoy this snickerdoodle recipe, but Santa won’t feel bad about the extra dessert!
It’s a fact. The people who say they don’t like snickerdoodles are always trying to sike you out. No one ever passes up a snickerdoodle! Buttery, cinnamon, sugar pillows of holiday cheer? It’s impossible to hate on a snickerdoodle. They may not be your #1 favorite cookie, but they are never scoffed at! Just like the ultimate; a classic chocolate chip cookie. If I recall correctly, the first time I had a fresh baked snickerdoodle was when I was in 7th (or 6th) grade! The year before celiac. An old friend of mine brought them over to out New Year’s Eve party, that I remember quite clearly!
I remember this was before I really learned how to bake, but I was so impressed and they were so good! (There was probably a gallon of butter in there!) I (and she) loved them so much that whenever we had one of our weekly sleepovers at her house, we would make a batch of homemade snickerdoodles at 1 o’clock in the morning. Effectively, yes, waking up her parents with the glorious smells coming from the oven!
Sadly, that summer everything changed and this girl was no longer eating snickerdoodles. I do remember enjoying quite a few of Enjoy Life’s soft-baked snickerdoodles after that! I had to appease my craving somehow! And of course, as the years passed and I became not only a cook but a baker, making some homemade snickerdoodles could happen yet again!
I could also healthify them of course along with making them gluten-free, vegan, allergy-free, sugar-free, and oil-free. One thousand times better than the ones we made years ago! The classic snickerdoodle, being made of butter (or oil), sugar, and flour (in that order!) can still be made soft and fluffy, not to mention, Santa-approved! And snickerdoodles are that silly cookie recipe that uses cream of tartar, aka potassium hydrogen tartrate. It’s actually a byproduct from wine-making and is just used along with baking soda to help leaven and stabilize the cookie. It’s tasteless and actually quite unnecessary in our case.
Of course, we have to add it though. A snickerdoodle is just not a snickerdoodle without some cream of tartar (even if you don’t know it’s in there!) If you choose to leave out snickerdoodles for Santa, he will know, he knows everything! Then he’ll leave and not leave you any presents! A tragedy just waiting to happen! But don’t worry, that’s why I’m here to deliver you the best snickerdoodle recipe to make this year!
- 1 Cup Tigernut Flour
- 1 Cup Sorghum Flour
- ½ Cup Arrowroot Starch
- 1 Cup Unsweetened Applesauce
- 6 TB Granular Erythritol
- 1 Tsp Cream of Tartar
- 1 Tsp Baking Powder
- 1 Tsp Pure Bourbon Madagascar Vanilla Extract
- 1 Tsp Butter Emulsion
- 1 Tsp Cinnamon
- For Cinnamon Sugar Coating:
- ¼ Cup Granular Erythritol
- 2 Tsp Cinnamon
- Preheat the oven to 375°F.
- In a large bowl, combine all cookie ingredients and mix well to form a thick cookie dough.
- Prepare a baking sheet with a Silpat or parchment paper.
- Mix together the cinnamon sugar coating on a plate.
- Roll 10 dough balls about 1 to 2 tablespoon size each in your palms and roll them in the cinnamon-sugar coating.
- Now flatten the coated balls a bit to form thick discs and place them evenly on the baking sheet.
- Bake for 15 minutes and enjoy hot from the oven or cooled and stored in a closed container.
Snickerdoodle nostalgia! I just adore the smell of fresh baking snickerdoodles in the oven! Snickerdoodles truly are a holiday cookie baking must. So I hope you find these are delightful as I do and let me know if you whip them up for your loved ones, yourself, of the big guy in red!
So tell me:
+ What cookie do you think symbolizes the holidays best?
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