These gluten free snickerdoodle cookies are crumbly, light yet rich in flavor. They are made entirely with oat flour, which means they are also a good source of nutrients such a fiber and protein. Furthermore, they are great to pack for school/ work since they are nut-free.
What I like the most about baking with oat flour is that it tastes so much better compared to other gluten free flours. There is no beany aftertaste or gritty texture. But, as will all gluten free alternatives, the dough will be on the crumbly side. However, once the cookies bake and cool down, they develop more integrity and won’t completely fall apart when biting into them.
Note: Oats are naturally gluten free, however, sometimes they can get contaminated during processing or packaging. If you cannot tolerate gluten, I recommend you buy oats and oat flour that are certified gluten free.
To minimize the volume of liquids going into the dough I used vanilla sugar instead of vanilla extract. If you’ve never used vanilla sugar before, it is widely available in grocery stores that carry European products, as well as online. You can also use vanilla paste instead if you have it at home.
If time is an issue, I suggest making the dough one day in advance. Scoop it, roll it in the cinnamon sugar, and place the balls of dough on a lined baking tray. Store it in the fridge overnight, then pop it straight into the preheated oven.
If you have extras, you can freeze them in self-sealing freezer bags. Once you’re ready to enjoy them, let them thaw at room temperature for 20-30 minutes. They will taste as good and fresh as they did on the day you baked them.
See more cookie recipes here.
Please note that I used an ice-cream scoop of 17 ml (½ fl. oz.) to scoop my dough. If you use a larger scoop, you will end up with larger cookies and a longer baking time. Keep an eye on them and bring them out of the oven once they look golden brown.
And finally, this is how to make the wonderful gluten free snickerdoodle cookies:
Gluten Free Snickerdoodle Cookies
Ingredients
For the cookies:
- 2 ½ cups (250 g/ 8 ¾ oz.) oat flour
- 1 stick (115 g/ 4 oz.) un-salted butter, room temperature
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- 1 large egg, room temperature
- 1 tbsp. vanilla sugar
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- ¼ tsp. salt
For the topping:
- 4 tbsp. granulated sugar
- 2 tbsp. ground cinnamon
Instructions
For the topping:
- Place sugar and cinnamon in a small bowl, whisk them well together and set it aside.
For the cookies:
- Preheat oven to 180°C (350°F).
- In a bowl place the oat flour, baking soda, and cream of tartar. Whisk them well and set aside.
- Place the butter, the sugar and vanilla sugar in a large bowl. Whisk them well until light and fluffy. Add the salt, egg, and whisk until well incorporated.
- Using a spatula add the flour mix in two-three steps, mixing after each step until the flour is well incorporated. Allow the dough to rest for 15 minutes.
- Line a baking tray with parchment paper. Scoop the cookie dough, using an ice-cream scoop. Roll the cookie dough scoop into the sugar-cinnamon bowl (topping). Repeat until all dough is used. Place the cookies on the baking tray 5 cm (2 inches) apart.
- Place the tray into the preheated oven and bake for 15 minutes, or until the cookies are golden brown. Remove from the oven and allow to cool 2 minutes on the baking tray, then transfer them to a cooling rack.
- Note: Using an ice-cream scoop of 17 ml (½ fl. oz.) will result in 15 cookies. The number of cookies will vary with the volume of the ice-cream scoop. The baking time will also differ with cookie size.
