Soft & Chewy  Gluten Free Snickerdoodles

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These Soft & Chewy Gluten Free Snickerdoodles have a pillowy interior and are coated in cinnamon sugar! Best yet, they're also eggless, nut free and can easily be vegan!

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In a medium bowl, combine the gluten free flour, baking powder, cinnamon and salt. Whisk to combine.

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In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

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In a large bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter together until soft and creamy.

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With the mixer on low speed, beat in the cornstarch water, the milk, maple syrup and the vanilla until fully combined. It will appear chunky.

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Beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.

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Use an ice cream scoop or a large cookie scoop to scoop the dough into balls. There should be 6 scoops.

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In a small bowl, whisk together the 1 tablespoon granulated sugar with ⅛ teaspoon of ground cinnamon.

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Flatten each dough scoop into a thick disc versus a ball.  Coat each dough disc in the cinnamon sugar mixture.

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Bake the cookies at 325 degrees Fahrenheit for 12-13 minutes.

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Get the complete recipe via the link below!

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