I made these a while back on a school night. They are the best Gluten-Free/Sugar-Free/Dairy-Free cookie I have ever made! I haven’t been very successful in the past. I came up with the recipe from a merging of a couple different recipes and some improvising. I will list the sources after the recipe. Don’t skip the maple syrup it makes it have a wonderful flavor- make sure it’s the real thing. Also, these are real soft cookies,
almost cake like. You could try using more of a granulated natural sweetener if you like them crunchier. And guess what? My roommates who don’t follow my diet loved them!
MY YUMMY SNICKER DOODLES
1 c. brown rice flour
¼ c. cornstarch
¼ c. tapioca starch
½ t. xanthan gum
½ t. cream of tartar
½ t. baking soda
¼ t. salt
¼ t. cinnamon
½ c. butter (use a non-dairy type like Earth Balance)
1/4 c. butter (non-dairy) and 1/4 coconut oil (this is what I used)
1/8 c. maple syrup (real stuff)
1 ½ c. xylitol
1 T. powdered stevia
Use an electric blender to blend together the egg, maple syrup, butter and/or coconut oil,. Add the xylitol and stevia. Blend. Add the dry ingredients and mix together. Put in the fridge for 30 mins or for a quicker set place in the freezer for 15 mins or so. Preheat the oven for 400 degrees F. After chilling enough so that the batter is hard enough to scoop out dough balls, use spoons or your hands to create balls of dough. Then roll in cinnamon. After that roll in date sugar. Place on the cookie sheet and cook for about ten minutes. Do not let it over cook. Let the cookies cool before eating… they set up as they cool. Also use a spatula to get them of the pan. Enjoy! Makes about 19-22 cookies depending on size. These taste best the first few days….especially warm right after the oven!
If you make any substitutions that turn out, let us know!!
Recipe loosely based of:
There was also a website for the flour mix combo but I can’t find it again. 😦