Gluten Free Snickerdoodle Cookies created by the NOW® Culinary Innovation Team.
- Preheat oven to 350° F (325° F convection).
- In a large bowl cream coconut oil with turbinado sugar until the mixture is light and fluffy.
- Whisk in eggs until mixture has a uniform consistency throughout.
- In a separate bowl, sift baking and pancake mix, cinnamon and salt.
- Add flour mixture into coconut oil mixture and combine until dough is formed.
- Roll dough into 1 inch balls and place on cookie sheet, 2 inches apart.
- Bake for 10 to 12 minutes.
- Cool for 5 minutes and enjoy!
1 Cookie (47 g)