Gluten Free Dairy Free Snickerdoodles

By LynnWelch

Ingredients

• For cookie:
• 1 cup gluten and dairy free margarine (I used Earth Balance Buttery Sticks)
• 1 1/2 cups sugar
• 2 eggs (replace eggs with 2 T ground golden fax and 6 T boiling water. Set aside until gelled and cooler, about 5 minutes. Add 1/3 teaspoon gluten free baking powder to dry ingredients)
• 2 teaspoons gluten free vanilla
• 3/4 cup finely ground white rice flour
• 10 tablespoons finely ground brown rice flour
• 8 tablespoons sweet rice flour
• 7 tablespoons tapioca starch
• 3 tablespoons corn starch (or arrowroot)
• 2 1/2 tablespoons potato starch
• 2 teaspoons cream of tartar
• 1 1/4 xanthan or guar gum
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• For coating:
• 1/4 cup sugar
• 2 tablespoons ground cinnamon

Details

Servings 2
Adapted from angelaskitchen.com

Preparation

Step 1

Instructions

Cream together the margarine and the sugar until light and fluffy. Beat in eggs until well incorporated, then add vanilla. Whisk together the dry ingredients (except for the coating ingredients). Add dry to the sugar mixture, mixing until well incorporated. Chill dough, covered, for a few hours to overnight. (This really helps to smooth out the more grainy flours and hydrate the dough so that you get the texture you want.)

When ready to bake, mix together the coating ingredients in a small bowl. Using a 2 tablespoon sized scoop and your hands, make nice round balls of dough. Roll the dough in the cinnamon-sugar mixture and place on a baking pan. Bake in a preheated 400 degree oven for about 10 minutes. Allow cookies to rest on the baking sheet for 5 minutes before moving to a cooling rack.