Maple (Gluten Free) Snickerdoodles

by Lauren | Celiac Teen on November 19, 2009

Food as a gift. Such a fun idea. And even more, such a great way to spread the joy! When I think of giving food, my mind goes directly to bark. Chocolate, peppermint, anything. Made by my best friends mom. I remember standing in their kitchen as she made it (it was almost done), and playing with my friend. This must have been 5 (okay, maybe 10) years ago, but I remember it like it was yesterday.

When I mentioned gifts of food to my mom, she immediately said cookies. As soon as she said that, there was no going back. Of course! Cookies – such a prominent figure in holiday food. And then there is the most important part – The cookie tin. The vessel that transports these delicious concoctions from their hands to yours. Or yours to theirs. Over the years, we’ve had many cookie tins. Currently, most of them are stuffed with cookie cutters (very fitting, if I do say so myself).

I’ve always admired these cookies from afar.  Yes, that doesn’t make sense.  But I’ve never had snickerdoodle cookies.  They somehow managed to sneak under my radar, even though they contain some of my favourite flavours.  Of all time.  Cinnamon.  I use it everywhere!  Yogurt, quinoa flakes, everywhere.

Then there’s the maple.  I love maple.  How could you not?  Although snickerdoodles traditionally don’t have it, this recipe looked amazing, and when the cookies came out I knew I had a good one.  The maple is just hidden there – aiding the heavier flours of sorghum and millet work flawlessly.  Or at least I love ‘em =D.

These cookies are my entry into Holiday Food Fest‘s Edible Gifts portion!  Its hosted by Phoebe.  This will also be my contribution to Linda’s What Can I Eat thats Gluten Free? where she mentioned my Pumpkin Pancakes!  Thanks Linda =D.  They’re also linked to Hoosier Homemade’s Cookie Exchange.

Maple Snickerdoodles
Adapted from The Busty Baker. Makes about 3 dozen.
Ingredients
1/4 cup tapioca flour
1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup sweet rice flour
1 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar + some for rolling
3 tbsp maple syrup
1 egg

Steps
1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, sift together flours, xanthan gum, baking powder, baking soda, cinnamon and salt.
3. In a large bowl, cream butter and sugar together, until light and fluffy.  Beat in egg and maple syrup until combined.  Add dry ingredients.  Beat until mixed.
4. Roll dough into 1-inch balls.  Roll each ball in sugar and place on baking sheet 2 inches apart.
5. Bake until tops are crackly, about 8 to 10 minutes.  Remove from oven and leave on cookie sheets to cool for a few minutes.  Transfer cookies to wire rack and cool completely.
6. Enjoy!

Simple as that!  And they’re all ready to package and give away, or keep for yourself.  I promise I won’t tell!

Aren’t they cute?  Just tiny little balls of sweetness!
And when baked.  Yum.  Make sure you let them cool enough on the pan, or they might not come off too beautifully…
Try a bite, to make sure they’re good ;D

I asked my brother what he thought of these, and he said that they were really good, but when I suggested giving any away, he flipped, saying how bad these were and that I should make another batch ;D.  Its always a good sign when they don’t want to give any away.

xoxo
Lauren

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{ 1 comment… read it below or add one }

nancy@skinnykitchen November 9, 2010 at 8:02 am

Wow your maple snickerdoodle cookies look really yummy!

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