Sugary, sweet, and slightly spicy, who doesn’t love a good snickerdoodle?
These delectable cinnamon sugar goodies have been around for over a century, when they were especially popular in New England and Pennsylvania. The exact origin of these light and crispy cookies is not quite known, although some sources, such as The Joy of Cooking cookbook say they are German in origin. They state that the word “snickerdoodle” may have come from the German word “schneckennudein”, their name for a similar cookie. Others say they are Dutch in origin. No matter where they were first made, bakers everywhere love these cookies for the ease in which they can be put together with few ingredients already in their kitchens.
Unfortunately, snickerdoodles, traditionally made with white flour and sugar, are not the healthiest treat around. And since most of us can’t eat just one, they aren’t necessarily something you want to eat everyday. Until now.
With our carrot cake mix, you can whip up a batch of sweet and spicy snickerdoodles that are healthy and delicious. And because our carrot cake mix is gluten free, this makes a great treat for anyone with a gluten intolerance or wheat allergy. These are high in protein and fiber, but you’d never know to eat one!
Making them is super easy, and with our carrot cake mix, you only need a few extra ingredients, shown here.
Gluten Free Snickerdoodle Cookies Recipe
Yield: 24 cookies
For the cookies
- 1 Carrot Cake Mix
- 1/2 cup pastured butter, at room temperature
- 1 tsp. organic vanilla
- 1 pastured egg
- 1/4 tsp. cream of tartar
For rolling cookies
- 1 T Coconut Sugar
- 3/4 tsp. ground cinnamon
- In mixing bowl, combine the softened butter, egg and vanilla. Blend well with mixer until well combined.
- Add the Carrot Cake Mix and cream of tartar, blending until all the ingredients are thoroughly mixed.
- Scrape the beaters to remove all the dough, then cover bowl with plastic wrap or a lid and chill one hour or longer.
- Meanwhile, preheat the oven to 350 degrees F. In a small shallow dish, combine the Coconut Sugar and cinnamon, stirring with a fork to break up any lumps in the coconut sugar.
- Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across.
- Roll each ball lightly in the coconut sugar/cinnamon mixture. Place each cookie ball on a cookie sheet 2 inches apart. (NOTE: If you’d like flatter/crispier cookies, lay a sheet of parchment over the cookie dough balls and press each one down slightly with your fingers – making sure to keeping them about 1/4 inch thick. You may also bake without pressing down for a more domed-shaped cookie).
- Transfer to oven and bake cookies about 14-16 minutes, until they’re light golden brown and are just barely crisp to the touch.
- Remove cookies from oven and let cool 20 minutes before serving. (They won’t hold together if you eat them too soon so allow to cool completely before attempting to eat them, as they’ll fall apart. If you can’t wait to taste one, you’ll find that they are just as delicious either way!!) . Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Per Serving)
120 calories, 11 g fat, 3 g saturated fat, 5 g monounsaturated fat, 3 g polyunsaturated fat, 4 g carbohydrate, 1 g sugar, 2 g fiber, 3 g protein, 19 mg cholesterol, 233 mg sodium