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As more and more people find out that they have food allergies, more recipes like Gluten Egg and Dairy Free Snickerdoodles are being created. But being free of things like gluten, eggs, and diary doesn’t mean something needs to be taste free as well.
Simple Ingredients Mean Fantastic Flavor in Gluten Egg and Dairy Free Snickerdoodles
Almond flour replaces wheat flour in these tasty little cinnamon crispies. You can find it typically in the gluten free section of your favorite grocery store. I love Bob’s Red Mill flours and they always seem to have the exact things I’m looking for. Coconut oil is a healthy replacement for traditional butter in Gluten Egg and Dairy Free Snickerdoodles. It’s typically found with the other oils and is solid at temperatures 72 degrees or lower. Melting this is easy with a microwave or even in a measuring cup sitting in hot water. Lastly, honey is an amazing sweetener in this recipe, keeping the cookies slightly chewy and giving them a fantastic rich flavor.
Gluten Egg and Dairy Free Snickerdoodles
These cookies are wonderfully versatile. You can freeze Gluten Egg and Dairy Free Snickerdoodles and only take out what you want at a time, which is perfect as a reward or treat when you are dieting. You can ship them to your favorite friend with allergies as they travel well. They are a pretty darn sturdy cookie, yet tender and delicious!
Almond Flour ~ Not Just for Gluten Egg and Dairy Free Snickerdoodles
Almond flour is a great substitution in cookie recipes. Try using it in your favorites so you can keep your favorite recipes even if you are allergic to some of the traditional ingredients. Once you have a few substitutions, like coconut oil for butter, you can rewrite your favorites and eat them again!
2 C almond flour
1/4 t salt
1/4 t baking soda
4 T coconut oil melted
1/4 C raw honey
1 T gluten free vanilla
1/4 C raw sugar
1 t ground cinnamon
Heat oven to 350 degrees F.
Mix the flour, salt, and baking soda in a medium bowl.
In a small bowl, mix the oil, honey, and vanilla.
Mix the wet ingredients into the dry and fully incorporate.
Mix the sugar and cinnamon in a small bowl.
Roll a heaping teaspoon of the dough into a ball and roll in the cinnamon sugar. Place on an ungreased cookie sheet.
With a glass or the palm of your hand, press the balls flat until they are about 1/4 inch thick.
Bake 7-9 minutes, until golden brown.
Keep the cookies, ditch the allergens and try Gluten Egg and Dairy Free Snickerdoodles!