Happy Holidays everyone! Well it is that time of year when we are tempted beyond belief to go against our better judgment and indulge in sweets and goodies of all kinds—many of which are not gluten free. For many this means suffering through a host of unwanted side effects! Symptoms from gluten intolerance can range from upset stomach, indigestion, hives and for some the symptoms can be much more serious.
It is no fun to suffer though the holidays and so I set out to adapt one of my favorite holiday cookie recipes, the snickerdoodle, from gluten-rich to gluten-free! I noticed that the key to a nice soft cookie is in the baking. Make sure your oven is fully heated before putting the the cookies in and make sure they are taken out on time (after about 10 minutes). As always please be sure to use all organic ingredients. Happy Holidays, Peace and Love.
Gluten-Free Snickerdoodles
(makes about 24 cookies)
1/2 cup butter (1 stick, softened)
1 1/4 cups sugar
1 teaspoon vanilla
2 eggs
2 3/4 cups oat flour (or gluten-free flour of choice)
1/2 teaspoon baking soda
1/4 cup salt
1 teaspoon cinnamon
1 teaspoon ginger (optional)
1 teaspoon nutmeg (optional)
For topping:
2 tablespoons sugar
2 tablespoons cinnamon
Preheat oven to 375 degrees. In large bowl mix together butter and sugar. Add eggs one at a time, then vanilla and blend together. Mix flour, baking soda, salt and cinnamon together separately and then add all ingredients together and mix. Form cookies into small balls and place on baking sheet. Top each cookie with sugar, cinnamon mixture and bake for 10 minutes. Cool and serve!
