“ Erin puts a gluten free twist on the ever loved cinnamon and sugar dusted snickerdoodle by using almond flour for a nutty flavor and soft texture. Kate, Recipe Hunter ”
- Baking Soda
- Blanched Almond Flour
- Brown Sugar
- Vanilla Extract
- White Sugar
Snickerdoodles might be one of our favorite cookies of all time. Typically made with a simple sugar cookie recipe that’s rolled in cinnamon sugar before baking, these snickerdoodles use almond flour to make them gluten free. Using a combination of butter and shortening gives the cookies an addictively soft texture and the cinnamon sugar caramelizes into the crackly top for little bits of crispiness. Unlike regular flour, almond flour actually adds flavor to these cookies, giving them a subtle nuttiness that we just can’t resist.
“ I love making delicious food that just happens to be gluten-free. As the only person in my family and circle of friends who can't eat gluten, my goal is to make gluten-free food I can eat, but all my loved ones will still enjoy! Not just "pretty good for gluten-free." But delicious in its own right! ”
Erin is the recipe developer and blogger behind Meaningful Eats where she shares her love for food and just-happen-to-be gluten free recipes with us. As a former food scientist, avid entertainer, and the only person in her family who can’t eat gluten, Erin’s challenge has been to create gluten free recipes that she can eat and her family and friends will actually love in a way that’s beyond “not bad for gluten-free.” Because of that, her recipes are carefully tested, seasonal, sometimes healthy, and sometimes just a bit indulgent for all of us to enjoy.
Beating together butter and sugar until light and fluffy is a process known as creaming. Have you ever wondered why we do this and whether creaming matters?Read the full tip >
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