This gluten-free snickerdoodle cookie is a healthy upgrade to the classics grandma had in her cookie jar.
Makes 12 large, or 24 smaller sized cookies.
*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!
INGREDIENTS:
- 1 duck egg white
- 1/4 cup organic molasses
- 1/2 cup coconut oil melted
- 1/2 tsp vanilla extract
- 1/2 cup coconut sugar
- 1 1/4 cup gluten free oat flour聽
- 1/2 tsp cinnamon + more topping
- 1/2 tsp cream of tartar
- 1 tsp baking soda
- pinch salt
DIRECTIONS:
- Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
- In a large mixing bowl, combine egg white, molasses, vanilla extract, salt, and sugar. Mix until well combined.
- In a separate, smaller bowl, sift together the oat flour, baking soda, cinnamon, and cream of tartar. Add one tablespoon of the flour to the liquid and gently fold to combine. Then add melted coconut oil (this prevents it from hardening) and mix to combine. Continue adding 2 tablespoons of the flour to the batter and folding until it is fully incorporated into the batter.
- Place batter in the refrigerator for 20 minutes to chill. Then remove and drop 1 tablespoon of the batter onto the prepared baking sheet. Do not make them any larger, as they do spread thin. You need to form the batter into the shape of a cookie, pressing them together and up a bit with your hands. The batter will spread quite a bit and thin during baking so do not make them too big. Keep them spaced out 3-4 inches on the baking sheet so they have room to grow, and puff them up a bit with your hands before baking.聽
- Bake at 350 F for 10-12 minutes until golden brown.
- Remove from the oven and immediately sprinkle with cinnamon for dusting.
- Transfer to a wire baking rack to cool for 10 minutes.
Recipe Notes
- The batter makes 12 BIG cookies. You could easily make 24 small cookies with this recipe. They are THIN cookies, so that is what you should expect.
- Measure the flour properly for baking or you will have a dough that’s too thick.
