Sunday, February 24, 2013 | By: Rita Hutcheson-Cobbs

My Gluten Free Snicker-doodle Cookies Recipe

Being diagnosed with a gluten allergy, added to that a nut allergy, doesn't mean that you have to go with out delicious sweet treats, like this one! I had such fun making this recipe and it is a really large making of dough too...or at least I think it was. Everyone kept coming through getting spoonfuls for tasting! lol...yummy. Light and tasty, you won't eat just one, but get your fill because by morning, they will all be gone...

Gluten-Free Snicker-doodle Cookies Recipe

1 cup butter, melted
1 cup Splenda brown sugar (love this stuff)
1/2 cup sugar
1/4 cup local honey
2 eggs, slightly beaten
2 1/4 cups gluten-free all purpose flour
2 1/4 cups gluten-free white rice flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 1/2 teaspoons cream of tarter

Preheat the oven to 450 degrees.
Place parchment paper on a cookie sheet 
or spray a cookie sheet with cooking spray.
In a mixer, blend butter, sugars and honey together.
Wait about blending in egg until the mixture is well blended...
so the egg won't cook with the warm butter.
Add the beaten egg and mix well.
Then add flours slowly as the mixer continues to rotate on a very low speed.
Stop the mixer and add the remaining ingredients and continue mixing until all the ingredients is well blended. If the dough isn't sticky to the touch and able to form into a ball, add more of one of the flours until this consistency is reached. 
Form the cookie dough into small balls and lay on the cookie sheet.
Back for 10 minutes or until golden brown.
Makes approx. 35 cookies...depending on how much dough is eaten...
so I really don't know how many cookies can be made from this recipe...
everyone keeps dipping into the DOUGH lol....

Hugs, Rita...


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