Warm spices always sound so delicious and enticing when September hits. I like to fill my kitchen with the aroma, and Snickerdoodles are one of my favorite cookies. It’s nice to have an allergen friendly cookie recipe in my arsenal, and one that is healthier too but still tastes sweet and yummy.

This is a new recipe for Snickerdoodle cookies that are gluten, dairy and nut free. I have a few options for you as well with ingredients you have right in your cupboard.

You can make these with maple sugar for a cinnamon maple flavor. Very good! But you can also use pure cane sugar if you choose. They are delicious both ways. I love the whole grain single flour option in this recipe. I started out making them with quinoa flour, and then I tested them with brown rice flour. They both tasted like a great Snickerdoodle with a nice texture. The main difference is when you use quinoa flour, the cookies tastes nutty. I like them both ways and have been rotating how I make them.

With a little lower sugar, these cookies are better for you. I also used half shortening and half olive oil. I have seen more and more baking with olive oil lately, and it is a healthy option. Italy for instance has been using it for baking for many, many years with delicious results.

Here’s how to make my healthier Snickerdoodles!

Gluten Free Snickerdoodles

Preheat your oven to 350 degrees F.

Ingredients:

2 Cups of Quinoa Flour or Brown Rice Flour

1/2 Cup of Maple Sugar or Pure Cane Sugar

1/2 Cup of Organic Shortening

1/2 Cup of Olive Oil

1 Egg

1 1/2 Teaspoons of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Salt

Cinnamon for the tops (about a tablespoon)

Directions:

In a mixing bowl, beat the sugar, shortening and olive oil until creamy. Add the egg and vanilla extract, and beat again to incorporate well.

In another bowl, whisk together your flour, baking soda and salt. Then, add the flour mixture to the wet ingredients and mix until completely incorporated.

With a tablespoon cookie scoop, scoop out 24 tablespoon sized cookies onto two parchment lined cookie sheets. Flatten the cookies with the palm of your hand to half inch thick rounds. Sift the cinnamon over the tops of the cookies directly onto the cookie sheet.

Bake in your preheated oven for 12 to 14 minutes until the cookies are starting to turn golden brown around the edges. Cool on the cookie sheet.

Makes 24 cookies

Drop a line to let me know what you think. I always like to hear from you!

Sandra