Gluten Free Sensational Snickerdoodle Pie Crust Recipes

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GLUTEN-FREE CHOCOLATE CHIP SNICKERDOODLES



Gluten-Free Chocolate Chip Snickerdoodles image

These old fashioned cookies, with chocolate chips tucked inside, have a sweet cinnamon and buttery flavor - a perfect gluten-free dessert made with Bisquick® Gluten Free mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 40

Number Of Ingredients 8

2 eggs
1 1/4 cups sugar
1/4 cup butter, softened
1/4 cup shortening
2 cups Bisquick™ Gluten Free mix
1/2 cup miniature semisweet chocolate chips
1 tablespoon unsweetened baking cocoa
2 teaspoons ground cinnamon

Steps:

  • Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix and chocolate chips until dough forms.
  • In small bowl, mix remaining 1/4 cup sugar, the cocoa and cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping, place in freezer 10 to 15 minutes.) Roll balls in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
  • Bake 9 to 11 minutes or until set. Immediately remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 65 mg

GLUTEN-FREE PIE CRUST



Gluten-Free Pie Crust image

I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.

Provided by Sandra LeRose

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h20m

Yield 16

Number Of Ingredients 8

¾ cup arrowroot starch
⅔ cup white rice flour
⅔ cup brown rice flour
1 tablespoon white sugar
14 tablespoons cold butter, cut into chunks
2 large cold eggs
1 tablespoon white vinegar
1 tablespoon cold water, or more as needed

Steps:

  • Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
  • Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
  • Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 15.8 g, Cholesterol 50 mg, Fat 11 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.6 g, Sodium 80.5 mg, Sugar 0.9 g

SIMPLE GLUTEN-FREE SNICKERDOODLE COOKIES



Simple Gluten-Free Snickerdoodle Cookies image

These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating.

Provided by Fioa

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 30m

Yield 24

Number Of Ingredients 8

1 ⅓ cups gluten-free all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
½ cup butter at room temperature
1 cup sugar, divided
1 egg
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
  • Combine flour, baking powder, salt, and baking soda in a bowl.
  • Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.
  • Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.
  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 14.1 g, Cholesterol 17.9 mg, Fat 4.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 87.8 mg, Sugar 8.6 g

GLUTEN FREE SENSATIONAL SNICKERDOODLE PIE CRUST



Gluten Free Sensational Snickerdoodle Pie Crust image

Who would've thought these yummy, soft-baked cookies would make such a delightful crust. Contains NO: wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish.

Provided by Enjoy Life Foods

Categories     Dessert

Time 8m

Yield 1 Pie Crust

Number Of Ingredients 5

1 package enjoy life snickerdoodle cookie
3 tablespoons margarine (melted)
1 teaspoon vanilla
1/3 cup brown sugar
1/2 cup coconut (optional) or 1/2 cup chopped nuts (optional)

Steps:

  • Process in the food processor until well combined. Place in a 9" pie shell. Press down and smooth it up the sides. Bake at 350 for eight minutes. Let cool. Fill as desired - works great for pumpkin and pecan pies!

Nutrition Facts : Calories 592.4, Fat 34, SaturatedFat 5.9, Sodium 427.8, Carbohydrate 72.2, Sugar 71, Protein 0.4

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