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The Toasted Pine Nut
By The Toasted Pine Nut

Soft-Baked Gluten Free Snickerdoodles

13 steps
Prep:1h 15minCook:10min
These soft-baked gluten free snickerdoodles are crispy around the edges and chewy in the middle! It's an easy, family favorite cookie recipe!
Updated at: Mon, 23 Dec 2024 11:57:38 GMT

Nutrition balance score

Unbalanced
Glycemic Index
27
Low
Glycemic Load
3
Low

Nutrition per serving

Calories114.3 kcal (6%)
Total Fat8.4 g (12%)
Carbs12.3 g (5%)
Sugars6 g (7%)
Protein2.4 g (5%)
Sodium136.1 mg (7%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Before I start I will say there are two keys to this recipe. They will be noted in all caps below šŸ™‚
Step 2
Soften the butter in the microwave for about 20 seconds.
Step 3
In a large bowl, whisk together the butter, coconut sugar, egg, and vanilla.
Step 4
Add the almond flour, arrowroot flour, 1 teaspoon cinnamon, baking soda, and salt. Whisk again until combined.
Step 5
KEY 1: Chill the dough for at least 30 minutes.
Step 6
While the dough is chilling, combine the monkfruit sweetener and remaining 1 tablespoon of cinnamon in a shallow bowl.
Step 7
Once the dough is done chilling, preheat the oven to 350F.
Step 8
One by one, scoop the cookie dough balls into the cinnamon-sugar mixture and roll them around to coat them.
Step 9
Transfer the coated cookie dough balls to a baking sheet lined with parchment paper.
Step 10
Bake for 10 minutes.
Step 11
KEY 2: allow the cookies to cool completely on the baking sheet before you try transferring them to a cooling rack. Donā€™t you dare try transferring them right out of the oven. Give them 15 ā€“ 20 minutes to set and get their crispy edges.
Step 12
Because weā€™re using monkfruit instead of ā€œrealā€ sugar, it gets absorbed into the cookie as it bakes.
Step 13
Once the cookies have cooled, sprinkle them with the remaining cinnamon-sugar mixture.
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