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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

Kate Singer, NoshOnIt Recipe Hunter

THE RECIPE

Almond Flour Snickerdoodles (Gluten Free)

Going nutty for snickerdoodles

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.

THE CHEF

Erin Collins

Recipe Developer, Mother, Runner, Lover of All Things Food

Erin Collins from Meaningful Eats

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.

Head over to Meaningful Eats and say hello to Erin on Facebook and Pinterest.

 

THE TIP

Why do you cream butter and sugar together for cookies?

Many cookie and cake recipes call for beating together butter and sugar for several minutes until light and fluffy, a process known as “creaming.” Have you ever wondered why we do this?

Creaming butter and sugar serves two main purposes. First, it allows the sugar to be well dispersed throughout the batter and “dissolve” into the butter. Second, by beating together the ingredients until fluffy, it incorporates more air into the batter, making your cookies lighter in texture.

Even though you might be tempted to skip this step, it’s an essential part of getting the perfect texture in your cakes and cookies. Typically, the creaming process takes 7-10 minutes with an electric mixer so take your time and your patience will be rewarded.