Gluten-Free Snickerdoodles with Essential Oils
Author: 
 
Ingredients
  • COOKIES
  • 1 cup (2 sticks or 230g) grass-fed butter, softened to room temperature
  • 1 and 1/3 cup (267g) sucanat and/or honey granules
  • 1 large egg
  • 3 teaspoons vanilla extract
  • 3 cups (375g) of either Pamela‚Äôs Artisan flour blend to make it gluten-free or Einkorn flour (I buy mine HERE) for an ancient grain gluten-light version
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon of cinnamon
  • 2-3 drops of cinnamon bark essential oil (I buy mine HERE) or 2 more teaspoons cinnamon
  • 1 drop of nutmeg essential oil (I buy mine HERE) or 1 teaspoon of nutmeg
  • TOPPING
  • 1/4 cup (50g) sucanat and/or honey granules
  • 1 teaspoon of cinnamon
Method
  1. Preheat oven to 375 degrees Fahrenheit. Line cookie sheets (two large ones) with either parchment paper or silicone baking mats.
  2. For the topping: Mix your sweetener and cinnamon and set aside.
  3. For the cookies: Cream the softened butter for about 1 minute on medium speed in either a stand mixer with a paddle or with a hand mixer. Add the sweetener and continue mixing on medium speed. It's done with it's fluffy and light in color. Mix in egg and vanilla.
  4. In a bowl, whisk together flour, cream of tartar, baking soda and cinnamon. Set aside. Now drop your cinnamon bark essential oil and nutmeg essential oil into the mixer while it's running on low. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Your dough will be very thick.
  5. Roll about 2 Tablespoons of dough into a ball. Your dough will be pretty sticky. Don't worry. Somehow it doesn't actually stick to your hands much. Oh sweet mysteries of gluten-free and ancient grain baking. Roll these dough balls into the sweet cinnamon topping. If you like, add more sweet cinnamon on top. Place about 12 cookie balls on each sheet. I flattened mine a little at this point just to make them pretty instead of the lopsided balls I had until then. [Insert joke about my lopsided balls here. ;) Hah.]
  6. Bake at 375 degrees Fahrenheit for 11-12 minutes. If you like, lightly press down on the cookies when they are warm to flatten them out a touch.
  7. Cool on baking sheet for about 10 minutes before transferring to a wire rack. Keep in an airtight container for about a week.
  8. These cookies are soft and chewy and delicious! Just like cookies should be. I have a confession to make. I've never liked sugar cookies or snickerdoodles. WHAT?! But I think I just haven't had delicious gluten-free ones. Because THESE are fantastic and I actually don't want my kids to eat them all. Save some for me, ladies! :)
  9. To freeze (up to 3 months), flash freeze them on a sheet before packing them into a freezer bag. You can also freeze the dough in balls prior to baking and cooking them, from frozen, for an additional 1-2 minutes (13-14 minutes total).
Recipe by VeggieConverter at http://veggieconverter.com/gluten-free-snickerdoodles/