As some of you may know, one of my New Year's resolutions was to try out a gluten-free diet to see if it would help my chronic headaches. I've been dedicated, and I can tell you - I've never felt better! Not only am I migraine-free, but I also have more energy and focus. I don't think that I suffer from celiac disease, but I do think I'm gluten-sensitive. I was afraid I would have to give up my favorite sweet treats with this lifestyle, but lo and behold the plethora of delicious gluten-free recipes and flours! While I'm still learning the art of substitution, many of my recipes will be adaptations of recipes I have found online or in cookbooks. This recipe is based on the Betty Crocker recipe found here. I only added vanilla and used a different baking mixture.
These snickerdoodles are just as good as regular ones. I had to restrain myself from gulping down the whole sheet.
You will need:
- 2 cups Bob's Red Mill gluten-free biscuit and baking mix
- 1 1/4 cups sugar
- 1/4 cup butter (softened)
- 1/4 cup shortening
- 2 eggs
- 1/2 tsp. vanilla extract
- 2 tsp. cinnamon
Preheat oven to 375
Using electric mixer, combine 1 cup of the sugar, butter, shortening, eggs and vanilla. Mix until combined, then add 2 cups baking mix. Mix on slow speed until mixture is a dough-like consistency.
Combine remaining 1/4 cup sugar and cinnamon in a small dish or bowl.
Roll the cookie dough by hand into one inch balls, and dredge the dough in the cinnamon-sugar mixture. Place 2 inches apart on a cookie sheet, and bake for 10-12 minutes.
Makes 2 1/2 dozen cookies.
I have to keep reminding myself that gluten-free does not equal calorie-free.
Adapted from Betty Crocker