Gluten-free Chai Snickerdoodle Cookies
*Remember to Bring your ingredients to room temperature :) Enjoy!
3 1/2 cups Of My Fool Proof Gluten Free Mix
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cloves
1 1/2 tsp ground ginger
3/4 tsp ground black pepper
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp kosher salt
1 tsp xanthum gum
1/2 cup of earth balance softened
1/2 cup Organic Coconut Oil or organic spectrum naturals shortening
1 1/2 cup Xylitol , derived from birch
1/4 cup of stevia in the raw
**2 large duck eggs
**1 large duck egg yolk
2 tsp vanilla extract
1/4 cup xylitol (I only use the one derived from Birch trees)
1 Tbsp ground cinnamon
Preheat the oven to 350° F
In a small bowl, combine the cinnamon, cardamom, ginger, cloves, cream of tartar, baking soda, salt, pepper, and xantham gum. Set aside.
In a large bowl, beat together the earth Balance, shortening, and sugar's on medium speed. Beat until creamed together well.
Add the eggs, one at a time beating after each addition and scraping down the sides with a spatula. Add the egg yolk and beat again. Add the vanilla and beat again.
Pour in the spice mixture from the small bowl and mix well.
Add the flour mix and beat until smooth.
In a small bowl, mix together the sugar and cinnamon to roll the dough in.
Roll 1 tablespoon amounts of dough into 1” balls into the Xylitol/cinnamon mixture. Place on the baking sheets about 2” apart.
I use my Non-Stick Slip mat on most of my baked goods Slip-mate picture here and can be purchased through www.amazon.com .
Then take a fork and flatten them front to side (Like u would making those "peanut butter cookies".. :)
Bake for 12 minutes of until the tops of the cookies start to look nice and golden, but don't over bake them, insert toothpick and if it comes out clean they are done :)
move them to a rack to cool. AND ENJOY!!!
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2012 JoAnna L McGarvie