These cookies represent a turning point for me. Snickerdoodles were one of my favorite cookies as a child, back in the day when I knew of no other flour than the gobs of white wheat flour that populated a whole drawer in my mother's kitchen. Flour, butter, eggs, sugar, with a hint of cream of tartar and cinnamon thrown in.
Fast forward to a few years ago when I journeyed down the road of multiple packs of gluten free flours, binding agents, egg replacers, nondairy butter substitutes, and refined sugar alternatives. At first, it made my head spin. I had not yet discovered the plethora of gluten free blogs on the internet. I made some really horrible creations. Frustration and tears were not uncommon the first year. If my story sounds familiar, things do get better.
Gradually, I learned through my mistakes. I discovered the joys of cooking with coconut oil and figured out that certain flours, such as almond, teff, and oat were nutritionally dense and could sometimes stand on their own. I learned how to take an existing recipe and substitute the ingredients that are okay for my family.
In this case, I started with the snickerdoodle recipe from the Gluten Free Homemaker, removed the dairy, sugar, vanilla and potato, adjusted the measurements, and it came out perfect the very first time. I knew they were good when my husband (not usually a snickerdoodle fan) compared them to donut holes. But for me, the real joy is seeing the wide smile spread across my son's face when he eats these cookies.
1/3 cup Earth Balance Buttery Spread (look for the red label for soy free), melted
1/3 cup agave nectar
1 large egg
1 cup sweet rice flour
1/2 cup tapioca flour
1/4 tsp salt
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp xanthan gum
2 tbsp date or coconut sugar
1 tsp cinnamon
Preheat oven to 350 degrees and grease a cookie sheet. Mix the melted earth balance, agave and egg in a small bowl. In a larger bowl, mix the sweet rice flour, tapioca flour, salt, cream of tartar, baking soda and xanthan gum. Add the wet ingredients to the dry and mix well with a fork. In a small bowl, mix date or coconut sugar and cinnamon. Form dough into walnut size balls, roll in the sugar/cinnamon mixture and place on cookie sheet. Bake for 9 to 10 minutes. Makes one dozen. Source: www.foodsensitivityjournal.com
Some hard to find ingredients can be purchased through Amazon:
Authentic Foods Sweet Rice Flour
Big Tree Farms SweetTree Organic Coconut Palm Sugar, Blonde, 16-Ounce Pouches (Pack of 6)
Aunt Patty's Organic Date Sugar, 11-Ounce Bottles (Pack of 6)