These gluten free snickerdoodles are so good that no one will know they are gluten and dairy free.
I hope to share an update soon about my our dairy free experiment. The month of dairy free taught us quite a bit. We are still experimenting with how much dairy she can have, or not have, but I think we are on the road to figuring things out.
One of the things that I realized during our month of dairy free is how much I use butter. Really I had never really thought about how much I use butter for baking. Butter makes everything better, right?! Well, yes unless you have to be dairy free.
Going without butter meant that I needed to find a replacement for things like homemade gluten free cookies. I now know this is easier said than done. Butter replacements don’t work quite the same. My first few dairy free cookies did not turn out well at all. The taste and texture were just not right.
In my effort to find a good gluten free dairy free cookie, I branched out and looked for recipes that did not call for butter in the first place, that I could adapt to gluten free.
When I was trying to find a recipe, I remembered an old snickerdoodle recipe that I used to make all the time before going gluten free. It was really good and was dairy free. It did however have shortening in it.
Now, I am not totally anti shortening. I have a small can in the back of my cupboard, but I am not pro shortening either. It is one of those things I only use in one or two recipes. The can almost always expires, before I use it all. If I can use something besides shortening in a recipe, and get the same results, I always try to.
For these snickerdoodles, I thought I could easily use coconut oil in place of the shortening, and have them turn out. I have used coconut oil enough in baking to know that it does not work exactly the same, but usually it is close. I also know that it is not usually used in equal amounts.
For this recipe I cut back on the amount of fat and used less coconut oil than the original recipe called for and it worked great. The texture was slightly different, but still delicious.
I am so glad to have yet another gluten free dairy free cookie option.
Gluten Free Dairy Free Snickerdoodles
- 2/3 cup coconut oil
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 3/4 cup white rice flour
- 3/4 cup sweet rice flour
- 1/3 cup cornstarch
- 3/4 teaspoon xanthan gum
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 400 degrees
- Cream together coconut oil, 1 1/2 cups sugar, eggs, and vanilla.
- In a small bowl combine rice four, sweet rice flour, cornstarch, xanthan gum, cream of tartar, baking soda, and salt. Slowly add to creamed mixture.
- In a small bowl combine 2 tablespoons sugar and ground cinnamon.
- Shape dough into balls using about 2 tablespoons dough per ball.
- Roll dough balls into cinnamon sugar mixture.
- Set on cookie sheet about 2 inches apart. Flatten slightly and bake for 8-9 minutes.
- Let cool on cookie sheet for several minutes and remove to cooling rack to cool.