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Snickerdoodles




Source of Recipe


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Snickerdoodles

Gluten Free
Robert Landolphi, Gluten-Free Baking, - Cooking Light - July 2014
Serves 16 (serving size: 1 cookie)
Total time: 36 Minutes

Serve these spiced cookies during the holidays with a mug of hot cocoa or anytime you're craving a tasty cinnamon treat.

Ingredients:
4.2 ounces garbanzo bean flour (about 1 cup)
1.3 ounces potato starch (about 1/4 cup)
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 tablespoon corn syrup
1 teaspoon vanilla extract
2 large egg yolks
3 tablespoons turbinado sugar
1 teaspoon ground cinnamon

Preparation:
1. Preheat oven to 350°.

2. Weigh or lightly spoon flour and potato starch into dry measuring cups; level with a knife. Combine flour, potato starch, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.

3. Place butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed until blended. Add corn syrup, vanilla, and egg yolks, beating at low speed. Add flour mixture; beat at low speed until blended.

4. Combine turbinado sugar and cinnamon in a small bowl. Shape dough with moist hands into 1-inch balls. Roll balls in sugar mixture. Place 2 inches apart on a baking sheet lined with parchment paper; flatten cookies with the bottom of a glass. Bake at 350° for 8 to 10 minutes or until edges of cookies are golden brown. Cool completely on pan.

One cookie equals: Calories 106; Fat 3.9 g (Satfat 2 g, Monofat 1 g, Polyfat 0.2 g); Protein 1.9 g; Carbohydrate 16.7 g; Fiber 1.5 g; Cholesterol 31 mg; Sodium 145 mg