Gluten-Free Snickerdoodle Cookies

Gluten free, dairy free
Course Cookies
Cuisine American
Keyword gluten free cookies, snickerdoodle cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 cookies
Calories 179kcal
Author NOW Foods chefs


  • 1/2 cup NOW Real Food® Organic Virgin Coconut Oil
  • 1 cup NOW Real Food® Organic Turbinado Sugar
  • 2 eggs
  • 1-1/2 cups Living Now® Organic White Rice Flour
  • 2 teaspoons cream of tartar
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


  • Preheat oven to 350° F (325° F convection).
  • In a large bowl cream coconut oil with turbinado sugar until the mixture is light and fluffy.
  • Whisk in eggs until mixture has a uniform consistency throughout.
  • In a separate bowl, sift white rice flour, cream of tartar, cinnamon, baking soda, and salt.
  • Add flour mixture into coconut oil mixture and combine until dough is formed.
  • Roll dough into 1 inch balls and place on cookie sheet, 2 inches apart.
  • Bake for 10 to12 minutes.
  • Cool for 5 minutes and enjoy!


Calories: 179kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 150mg | Potassium: 97mg | Sugar: 16g | Vitamin A: 40IU | Calcium: 4mg | Iron: 0.2mg