One Bowl Gluten Free Snickerdoodles

This gluten free snickerdoodle recipe creates the perfect texture in a cookie – crunchy on the outside and chewy inside! 

We partnered with our friends at Bob’s Red Mill to create this gluten free snickerdoodle recipe. Thank you for supporting the brands we love! 

Well, friends, the holidays are coming. We just breezed right by Halloween, didn’t we? Now it’s time to start planning Thanksgiving dinner, playing Christmas oldies, and finding gifts to put under the tree.

Even though this season makes me feel all warm and glowy, I know it’s not like that for everyone. This can be a dark time of the year for so many people. People dealing with loss, military families, people without families, people living away from home, people who don’t have homes – the list goes on.

Colorado Springs has an especially large homeless population. There’s not enough shelter space. There aren’t enough resources. There isn’t enough funding. Everyone knows the issue exists but very few people seem to know how to address it. Since moving here last year, I’ve found myself wondering: “how can I help?” I can’t donate money to every organization and I can’t invite everyone in for Thanksgiving dinner or for Christmas. But I can bake. And baking is a start.

This holiday season, Bob’s Red Mill is encouraging us to bake joy for others. For our friends, for our family, for strangers. It’s a simple gesture, yes, but a little can go a long way. Baking is good for your soul and that means it’s good for the world.

After we took these pictures and while the snickerdoodles were still warm, we hurried them over to the Springs Rescue Mission at check-in time. It was a cold day and I hope that the cookies at least warmed up a few bellies.

For these snickerdoodles, we used Bob’s Gluten Free 1-to-1 Baking Flour because I wanted you to be able to make these for anyone and not have to worry about leaving out someone who has a food allergy. You can use this as a substitute for all purpose or wheat flour in your favorite cookie recipe with equally awesome results! Bob’s was kind enough to hook us up with a coupon for $1 off any of their products – making it easier for all of us to spread the love this holiday season.

What are you baking right now? Do you have an awesome pumpkin pie recipe that you’re bringing to Thanksgiving? Or do you have a soft and chewy sugar cookie recipe that you bake every year? Tell me about it in the comments!

This is a sponsored post written by me on behalf of Bob’s Red Mill. As always, all words and opinions are my own.

Gluten Free Snickerdoodles

★★★★★

4.4 from 7 reviews

This gluten free snickerdoodle recipe creates the perfect texture in a cookie – crunchy on the outside and chewy inside! 

• Author: Jordan and Clark Cord

Scale 1x2x3x

Ingredients

1 1/2 cups cane sugar
1/2 cup vegan butter
1 teaspoon vanilla extract
2 eggs (or vegan eggs of choice)
2 1/4 cups Bob’s Red Mill Gluten Free 1-to-1 flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 salt
2 Tablespoons sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Instructions

Preheat oven to 400º and line a baking sheet with parchment paper.
In a large bowl, combine 1 1/2 cups of sugar and vegan butter. Using a hand mixer, beat until light and fluffy. Add vanilla and eggs and mix until well-combined. Add flour, cream of tartar, baking soda, and salt and mix again. The batter should be firm and sticky.
In a small bowl, combine 2 Tablespoons sugar, cinnamon, and nutmeg. Mix together using a fork.
Scoop out the dough and use your hands to roll into 1-inch balls. Give each ball a roll in the sugar-cinnamon-nutmeg mixture to lightly coat. Place onto the parchment-lined cookie sheet about 2 inches apart.
Bake 12-14 minutes, until lightly golden brown. *see notes*

Notes

We were baking these cookies in Colorado Springs, where the altitude is about 6,000 feet. This meant a slightly longer baking time for our cookies than average. I would recommend checking at 8 and 10 minutes for that golden brown color.

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