Gluten Free Snickerdoodle Cookies
Prep time: 
5 minutes
Cook time: 
25 minutes
Servings: 
Serves 12
2
eggs
1 ½ teaspoons
cinnamon
¼ teaspoon
salt

Gluten Free Snickerdoodle Cookies created by the NOW® Culinary Innovation Team.

  1. Preheat oven to 350° F (325° F convection).
  2. In a large bowl cream coconut oil with turbinado sugar until the mixture is light and fluffy.
  3. Whisk in eggs until mixture has a uniform consistency throughout.
  4. In a separate bowl, sift baking and pancake mix, cinnamon and salt.
  5. Add flour mixture into coconut oil mixture and combine until dough is formed.
  6. Roll dough into 1 inch balls and place on cookie sheet, 2 inches apart.
  7. Bake for 10 to 12 minutes.
  8. Cool for 5 minutes and enjoy!

Nutritional Information

Serving Size: 
1 Cookie (47 g)
Calories: 
200
Total Fat: 
10 g
Saturated Fat: 
8 g
Protein: 
2 g
Total Carbohydrate: 
27 g
Dietary Fiber: 
0 g
Cholesterol: 
30 mg
Iron: 
0 mg
Sodium: 
160 mg
Calcium: 
30 mg