Georgia Peach Snickerdoodle Cookies Gluten Free Recipes
GLUTEN-FREE SNICKERDOODLES
Whether it's the holidays or just a regular weekday, snickerdoodles are always a treat. And with this gluten-free version, everyone can have their share of this popular cookie. Using traditional ingredients like butter, sugar and cinnamon, these cookies use some non-traditional additions like gluten free all-purpose rice flour, xanthan gum and gluten-free vanilla to create the perfect soft and chewy cookie that's ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In medium bowl, mix flour blend, xanthan gum, baking soda, cream of tartar and salt.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until mixed. Add oil, eggs and vanilla. Beat until well blended. Stir in flour blend mixture until just combined. In small bowl, mix granulated sugar and cinnamon; set aside.
- Scoop rounded measuring tablespoons of dough, and carefully shape into balls. (Dough will be soft and slightly sticky.) Roll balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake 9 to 11 minutes or until cookies are set and lightly golden brown. Allow cookies to cool on cookie sheet 2 minutes. Remove cookies to cooling racks. Cool completely.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 7 g, TransFat 0 g
GEORGIA PEACH SNICKERDOODLE COOKIES - GLUTEN FREE
These gluten free snickerdoodle cookies are soft, sugary, and so simple! Sweet potato is hidden inside as a healthier alternative, and optional peach preserves serve up warm bites of chewy peach in every bite for all those Georgia Peaches out there. Crunchy on the outside, perfectly soft on the inside!
Provided by Jess
Categories Gluten Free Desserts, Sweets & Treats
Time 33m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350*F. In a stand mixer, combine the coconut sugar, oil, mashed sweet potato, peach preserves (optional), and vanilla extract until thoroughly combined.
- In a separate bowl combine the flour, cinnamon, nutmeg, ginger, allspice, sea salt together. Using the stand mixer, slowly start combining the dry ingredients to the wet ingredients until smooth dough forms.
- Place dough on a long piece of parchment paper and roll into a log the width of the bottom of a coffee mug and place (while still wrapped in parchment paper) in the freezer to chill for 10 minutes.
- Remove from the freezer, slice into 1/2" rounds and place on parchment paper lined baking sheets. Sprinkle with cinnamon sugar if desired and bake for 18-22 minutes or until the edges have turned golden brown.
- Allow to cool on a cooling rack before enjoying!
Nutrition Facts : Calories 145 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 24 Servings, Sodium 13 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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