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Gluten-Free Snickerdoodle Cookies
Gluten free, dairy free
Course
Cookies
Cuisine
American
Keyword
gluten free cookies, snickerdoodle cookies
Prep Time
15
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
27
minutes
minutes
Servings
12
cookies
Calories
179
kcal
Author
NOW Foods chefs
Ingredients
½
cup
NOW Real Food® Organic Virgin Coconut Oil
1
cup
NOW Real Food® Organic Turbinado Sugar
2
eggs
1 ½
cups
Living Now® Organic White Rice Flour
2
teaspoons
cream of tartar
1 ½
teaspoons
cinnamon
1
teaspoon
baking soda
¼
teaspoon
salt
Instructions
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!
Nutrition
Calories:
179
kcal
|
Carbohydrates:
22
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
8
g
|
Cholesterol:
27
mg
|
Sodium:
150
mg
|
Potassium:
97
mg
|
Sugar:
16
g
|
Vitamin A:
40
IU
|
Calcium:
4
mg
|
Iron:
0.2
mg