Gluten-Free Vintage Snickerdoodle Cookies
Gluten-Free Vintage Snickerdoodle Cookies Recipe rolled in a nutmeg and cinnamon sugar to top the cookies with. Soft inside crunchy outside.
Servings 26 servings
Calories 78kcal
Equipment
Ingredients
- 1/2 cup powdered monk fruit
- 1/2 cup monk fruit sweetener
- 1 tsp vanilla powdered monk fruit sweetener find recipe on my blog
- 2 whole egg
- 1/2 cup room temperature butter
- 1 cup cassava
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/8 tsp pink salt
- 1 tsp cinnamon
Dipping Sugar
- 1/8 cup monk fruit sweetener
- 1/4 tsp nutmeg
- 2 tsp cinnamon
Instructions
- First, preheat the oven to 350 F and grease cookie sheets.
- Second, combine soft butter and sweeteners with an electric blender for 3 - 4 minutes1/2 cup powdered monk fruit, 1/2 cup monk fruit sweetener, 1/2 cup room temperature butter, 1 tsp vanilla powdered monk fruit sweetener
- Third, once combined scrape down the sides.
- Blend an egg at a time into the mixture.2 whole egg
- In a separate bowl add cassava flour, almond flour, nutmeg, baking soda, salt, cream of tartar, and cinnamon stir until combined.1 cup cassava, 1/2 cup almond flour, 1/4 tsp nutmeg, 1 tsp baking soda, 2 tsp cream of tartar, 1/8 tsp pink salt, 1 tsp cinnamon
- Next, stir until combined.
- Finally, scape down the sides of the bowl with the butter.
- Slowly add in the combined flour mixture a little at a time.
- Continue until all the flour has been combined.
- Next, place monk fruit sweetener, nutmeg, and cinnamon in a bowl and stir to combine.1/4 tsp nutmeg, 1/8 cup monk fruit sweetener, 2 tsp cinnamon
- Finally, remove and use a small cookie scoop.
- Next, place scoops of cookie dough into the dipping sugar.
- Drop the cookies into the sugar and coat well.
- Finally, place the cookie on a sheet of plastic wrap.
- Next, spray a small cup with oil on the bottom.
- Press the glass into the sugar.
- Remove the glass from the sugar and press it down on the top of the cookie making it flat.
- Finally, place the cookie on the greased cookie sheet.
- Bake Cookies for 8 - 12 minutes.
- Remove from the oven allow to cool slightly before placing them on a cooling rack.
Notes
| Nutrition Facts | |
|---|---|
| Servings 26.0 | |
| Amount Per Serving | |
| Calories 78 | |
| % Daily Value * | |
| Total Fat 5 g | 8 % |
| Saturated Fat 3 g | 14 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 74 mg | 25 % |
| Sodium 55 mg | 2 % |
| Potassium 85 mg | 2 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 0 g | |
| Protein 2 g | 5 % |
| Vitamin A | 31 % |
| Vitamin C | 4 % |
| Calcium | 14 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 26servings | Calories: 78kcal | Carbohydrates: 5g | Protein: 2g