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With cinnamon-kissed tops, crisp edges, and tender middles, these gluten-free snickerdoodles taste like a hug in cookie form. This well-tested recipe uses a blend of gluten-free flours (almond, oat, rice, and tapioca) and no xanthan gum. Cream of tartar gives them their quintessential snickerdoodle tanginess which, along with big cinnamon flavor and a good hit of salt, makes them super addictive.
Whip up the dough with a bowl and a spoon in 10 minutes, and after a brief chill, roll dough balls in cinnamon sugar and bake for cinnamon cookie bliss. Enjoy them fresh from the oven, or store them for up to a week; they stay moist and tender for days!
These can easily be made egg-free, dairy-free, and refined sugar free.
View FULL RECIPE. Originally published on BoJon Gourmet
